Chef

Savannah, GA, USA|

Job Overview

Benefits

competitive pay

Medical insurance

Dental Insurance

Vision Insurance

401k plan

Paid Time Off

Life Assistance Program

Team Member Assistance Fund

Job Description

This opportunity is with a well-established high-volume full-service restaurant known for its commitment to delivering exceptional dining experiences through a 100% scratch kitchen approach. The restaurant prides itself on its upbeat, exciting, and fun work environment that fosters both personal and professional growth. They offer competitive pay in the mid to upper 80's salary range and provide attractive benefits including medical, dental, vision insurance, 401K plans, and employer-paid life insurance. The company culture emphasizes teamwork, dedication to food quality, and outstanding guest service, making it an ideal workplace for culinary professionals who aspire to be part of a growing and dynamic team.

The role of Chef in this restaurant is a fantastic opportunity for a motivated culinary leader who is passionate about the entire scope of restaurant operations. The Chef will be responsible for ensuring smooth and efficient shifts in all areas including kitchen systems, food quality, safety, sanitation, and service standards. This key leadership role involves coaching, training, and developing assistant managers and team members to maintain high standards and to deliver excellent guest experiences consistently. The Chef will be charged with oversight of staffing schedules, inventory management, budgeting, and forecasting, all while maintaining close communication with the General Manager, local owner, and vendors. Strong organizational skills and the ability to prioritize multiple tasks under pressure are critical.

In addition to operational management, the Chef is expected to foster a positive work environment by setting clear goals and providing direction consistent with the company’s policies and procedures. They will play an integral role in recruitment and retention of top talent, ensuring the team is motivated, well-trained, and aligned with the restaurant's standards and vision. The role demands a thorough understanding of both front-of-house and back-of-house functions, with an emphasis on effective labor and cost control to support sustainable business growth. Physical demands include the ability to bend, lift, stoop, and stand for long periods. This role is suited for a professional who thrives in a fast-paced, high-volume environment and is ready to lead by example to push the restaurant to new levels of success.

Job Requirements

High school diploma or general equivalency diploma (GED)
some college preferred
three to five years of high volume full-service restaurant management experience preferred
exceptional leadership and motivational skills required
must be able to attract, train, develop and retain the very best team members in the industry
exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest
ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management
ability to sit or stand for extended periods of time and work in a restaurant environment
ability to lift at least 50 pounds
ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment
reach with hands and arms
bend, kneel and crouch and climb
climbing ladder and step stool
exposure to heat
dexterity required for handling food items and dishes

Job Qualifications

High school diploma or general equivalency diploma (GED)
some college preferred
three to five years of high volume full-service restaurant management experience preferred
exceptional leadership and motivational skills required
must be able to attract, train, develop and retain the very best team members in the industry
exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest
ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management

Job Duties

Knowledge of all dining room and kitchen systems and operation
provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures
ensures consistent execution of all systems, standards and cost controls
responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis
communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors
effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities
oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction
oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility
effectively manages BOH budgets including forecasting
interviews and assists in the hiring of all departments to maintain appropriate staffing par levels
effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience
follows safety procedures and standards when operating all equipment
ability to handle multiple priorities, work under stress and exercise good judgment