Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
Meal Allowances
Job Description
The Chef role is integral to the operations of any food and beverage establishment, serving as the driving force behind the culinary and service excellence that defines a restaurant, catering service, or hospitality business. The hiring company is a dynamic food and beverage entity focused on delivering high-quality culinary experiences to its clientele. This establishment is committed to maintaining profitable food and beverage outlets by emphasizing high standards in product quality, food safety, and customer service. The Chef is tasked with overseeing all aspects of the F&B department, a role that requires a balanced blend of creativity, leadership, operational management,... Show More
Job Requirements
- 2-3 years of culinary management experience
- proficiency in MS Office Suite
- knowledge of food and beverage preparation techniques
- knowledge of health department rules and regulations
- knowledge of liquor laws and regulations
- valid ServSafe Manager certification
- TIPS or equivalent alcohol service certification
- availability to work nights, weekends, and holidays
Job Qualifications
- 2-3 years of culinary management experience
- passion for people and food
- proficiency in MS Office Suite
- knowledge of food and beverage preparation techniques
- understanding of health department rules and regulations
- knowledge of liquor laws and regulations
- excellent leadership skills
- strong communication skills
- professional demeanor and excellent service skills
- ability to lead by example and hold team accountable
- ability to enforce performance expectations and use evaluation techniques
- experience developing kitchen staff into individual leaders and experts
- skilled in cross-training staff
- ability to anticipate and fulfill guest needs
Job Duties
- Plan and prepare for daily catering business
- develop, test, and maintain recipes with kitchen staff
- record and document new or updated recipes to corporate office
- properly train staff on recipes and methods
- monitor portion control according to SOPs and recipe specs
- manage inventory and accurately order necessary products
- set par levels for pre-portioned products
- follow HACCP regulations and quality checks for received products
- maintain and calculate full monthly inventory
- store, date and rotate products properly
- create work schedules for kitchen staff
- assign food prep duties during off-peak periods
- train and check proper opening and closing kitchen duties
- maintain health department, HACCP, and FDA standards at or above score of 95
- hold valid ServSafe Manager certification
- hold TIPS or other approved alcohol service certification
- maintain a strong presence on the floor during restaurant hours
- ensure food and dining quality standards are met
- anticipate guest needs and provide positive experiences
- hire and develop front-of-house staff
- facilitate communication between front-of-house and back-of-house
- project guest traffic for efficient daily operations
- manage labor costs and adjust staffing
- participate in monthly inventory processes
- adjust operations based on business demands
- maintain availability for nights, weekends, and holidays
- create, implement, and evaluate marketing and promotions to improve sales
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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