Chef

Indianapolis, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $80,000.00

Work Schedule

Standard Hours

Benefits

401k

Health

Dental

Vision

Paid Time Off

Meal discounts at all Rootstock restaurants

Local experienced support staff

Referral program

Job Description

Rootstock Hospitality Group is a dynamic restaurant ownership and management company established in 2017 by Indiana natives Andrew Vudis and Ryan Craig. Both founders bring over 25 years of combined experience in restaurant ownership, management, and operations, positioning the company as a leader in the hospitality sector. Named "Rootstock" to symbolize the foundational growth and development they foster within their establishments, the company emphasizes collaboration, innovation, and community-focused hospitality. Rootstock Hospitality Group operates multiple restaurants and is dedicated to cultivating strong relationships with its employees, guests, and vendors. This commitment is reflected in their supportive work environment, which encourages team... Show More

Job Requirements

Proven experience as a head chef, executive chef, or similar role in a professional kitchen
Strong knowledge of food preparation techniques and culinary trends, particularly in fine dining
Demonstrated ability to develop menus and manage food service operations effectively
Comprehensive understanding of food safety regulations and best practices
Excellent leadership and communication skills to manage kitchen staff and collaborate with front-of-house teams

Job Qualifications

Proven experience as a Head Chef, Executive Chef, or similar role in a professional kitchen
Strong knowledge of food preparation techniques and culinary trends, particularly in fine dining
Demonstrated ability to develop menus and manage food service operations effectively
Comprehensive understanding of food safety regulations and best practices
Excellent leadership and communication skills to manage kitchen staff and collaborate with front-of-house teams
A minimum of 5 years of kitchen management experience in high-end restaurants
Proficiency in menu development software and inventory management systems
Additional certifications in food safety or kitchen management
Experience in catering or large-scale food service operations

Job Duties

Plan, develop, and execute innovative menus that align with the restaurant's culinary vision and customer expectations
Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure consistency and quality
Manage inventory, order supplies, and control food costs to maximize profitability without compromising quality
Train, mentor, and evaluate kitchen staff to maintain high performance and adherence to food safety standards
Ensure compliance with all health and safety regulations, maintaining a clean and safe kitchen environment at all times

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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