The Good Fork Pub is a fast-paced, high volume and well respected public house, based on its existence as a beloved restaurant for over 18 years in business prior to the Pandemic of 2020. Since our inception as a Pub in July of 2022, the few employees, management and owners have worked together as a team to deliver the best experience possible. We pride ourselves on our ‘by hand’ approach to the way we built the restaurant, our ‘from scratch’ approach to how we make the food and our confident yet familiar approach to the way we treat our guests and co-workers. We expect our Head Chef to embody and share in that pride. Together, we will run The Good Fork Pub as an outward expression of ourselves as owners and operators in providing the best food and hospitality that our little pub can muster to our tight-knit community. A positive work culture is what we pride ourselves on and our love of it was born right here at The Good Fork.
Be a kind, respectful and hard working team player
Oversee day to day operations of the kitchen
Check in with line cooks and daily inventory sheet to prioritize prep for the day
Manage inventory and ordering to minimize waste and keep costs in line
Maintain quality of food by tasting everything and ensuring plating and garnish look good
Create weekly specials utilizing seasonal ingredients
Maintain cleanliness by keeping up with daily and weekly cleaning schedules
Organize dry goods, equipment and walk-in so everything is easy to find
Train and coach staff regularly to keep standards high
Listen to feedback from FOH and implement any changes as needed
Schedule BOH employees based on labor costs and staff members needs
Work line cook shifts as needed and fill in when staff needs coverage
The position of Head Chef requires a thorough and deep understanding of restaurant operations including but not limited to:
Menu item design, development, implementation and management
Kitchen functionality regarding schedules, purchasing, cost controls, health and safety of employees and customers
Special Events/catering development
Basic understanding of restaurant physical plant with the ability to engage appropriate professional services as needed to ensure continual operations
Exemplary interpersonal skills focused on communication, empathy, conflict management, mentoring, problem solving and leadership
Cost Control and pricing strategies for menu development
Inventory system and DOH compliance
POS functionality; Sales and Reporting and reviewing P&L Statements
Weekly meeting with ownership for menu planning, approval and strategies to meet weekly goals
Preparation for DOH inspections yearly
