Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $80.00
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive pay
Work environment that is upbeat, exciting, and fun
Opportunity for advancement
Medical insurance
Dental Insurance
Vision Insurance
401k plan
Employer Paid Life Insurance
vacation
Life Assistance Program
Team Member Assistance Fund
Job Description
This job opportunity is offered by a vibrant restaurant recognized for its 100 percent scratch kitchen approach, emphasizing fresh and high-quality dishes made entirely from scratch. With its kitchen dedicated to crafting exceptional culinary experiences, the establishment prioritizes both food quality and outstanding guest service. The role being offered is that of a Chef, a critical leadership position within the restaurant responsible for overseeing kitchen operations while ensuring that both food and service standards are consistently met. This is a management-level position with a total compensation package close to the mid 80's in salary range, making it a competitive offer within the hospitality industry.
The Chef's responsibilities extend beyond kitchen duties to include comprehensive oversight of the dining room and kitchen systems. The successful candidate must demonstrate the ability to run effective shifts, managing operations that span food preparation, kitchen cleanliness, staff scheduling, and budget forecasting. This role requires providing direction, coaching, training, and development for assistant managers and team members, ensuring adherence to safety and sanitation protocols and company policies. The Chef also plays a pivotal role in maintaining communication channels with guests, team members, management, local owners, and vendors to guarantee smooth daily operations and consistent guest satisfaction. Moreover, the Chef is tasked with inventory control, labor management, and hiring, with a focus on fostering a positive, fun, and exciting work environment conducive to professional growth. This position is ideal for an individual with strong leadership and motivational skills, a focused commitment to excellent guest experiences, and the ability to drive financial and operational success in a dynamic restaurant environment.
The Chef's responsibilities extend beyond kitchen duties to include comprehensive oversight of the dining room and kitchen systems. The successful candidate must demonstrate the ability to run effective shifts, managing operations that span food preparation, kitchen cleanliness, staff scheduling, and budget forecasting. This role requires providing direction, coaching, training, and development for assistant managers and team members, ensuring adherence to safety and sanitation protocols and company policies. The Chef also plays a pivotal role in maintaining communication channels with guests, team members, management, local owners, and vendors to guarantee smooth daily operations and consistent guest satisfaction. Moreover, the Chef is tasked with inventory control, labor management, and hiring, with a focus on fostering a positive, fun, and exciting work environment conducive to professional growth. This position is ideal for an individual with strong leadership and motivational skills, a focused commitment to excellent guest experiences, and the ability to drive financial and operational success in a dynamic restaurant environment.
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
- ability to attract, train, develop, and retain team members
- strong guest service focus
- ability to manage financial goals for the restaurant
- ability to sit or stand for extended periods
- ability to lift at least 50 pounds
- ability to talk, hear, and use hands repetitively
- ability to bend, kneel, crouch, climb ladders and step stools
- exposure to heat
- dexterity 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
- ability to attract, train, develop, and retain team members
- strong guest service focus with the ability to provide exceptional dining experiences
- ability to define, measure, and attain financial goals including sales growth, guest count increases, staffing, service measurements, cost of goods, and labor cost management
Job Duties
- Run effective shifts in all aspects of the restaurant
- provide direction, coaching, training, and development for assistant managers and team members
- ensure consistent execution of all systems, standards, and cost controls
- establish and communicate goals to General Manager and Local Owner
- communicate effectively with guests, team members, management, local owner, and vendors
- maintain cleanliness of exterior and interior facilities and ensure sufficient supply levels
- oversee BOH schedules maintaining staffing levels, labor goals, and guest satisfaction
- manage department inventory procedures and assist assistant managers with weekly inventory
- manage BOH budgets including forecasting
- interview and assist in hiring to maintain staffing levels
- manage assistant managers and team members to ensure food and service standards are met
- follow safety procedures and standards when operating equipment
- handle multiple priorities and work under stress exercising good judgment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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