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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $110,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
sbe is a pioneering leader and innovator in lifestyle hospitality, offering guests a unique blend of culinary excellence, nightlife, and immersive experiences. As a multiplatform hospitality and nightlife company, sbe leverages creative collaboration to develop and operate globally acclaimed culinary brands, award-winning restaurants, lounges, and nightclubs. Renowned for redefining the hospitality experience through bold innovation, sbe invites guests to indulge in extraordinary culinary and social settings that set new industry standards. With a global presence and a reputation for excellence, sbe combines inventive dining concepts with a commitment to impeccable service and memorable environments. The company’s diverse portfolio includes critically... Show More
Job Requirements
- Must be at least 21 years of age or older
- High school diploma or equivalent required
- Minimum of two years relevant experience in a high-end, service-focused environment
- Must have strong leadership skills and ability to mentor and energize diverse culinary professionals
- Must have excellent organizational skills and ability to meet deadlines with attention to detail
- Must be able to stand or walk a minimum eight-hour shift in assigned area
- Must be able to twist, tow, reach, bend, climb and carry objects as necessary
- Must be able to lift and carry 25-50 pounds
- Must be able to work inside and outside throughout the year as needed
- Must be able to provide documentation authorizing work in the United States
- Must be eighteen years of age or older
Job Qualifications
- Minimum of two years relevant experience in high-end, service-focused culinary environment
- Prefer a minimum of three years' supervisory experience in a contemporary restaurant kitchen
- High school diploma or equivalent
- Strong leadership skills with ability to mentor and energize a diverse culinary team
- Excellent organizational skills with ability to function under time constraints, expedite, and meet deadlines with attention to detail
- Must be at least 21 years of age or older
Job Duties
- Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems
- Assist with recruiting, hiring, training, and scheduling in a concerted effort to drive retention
- Evaluate and develop processes to drive performance and productivity
- Constantly grow and coach lower management and line-level staff
- Provide clear direction and achievable goals for the entire team
- Stay current with culinary concepts, practices, and procedures
- Estimate food consumption and requisition or purchase food
- Select and develop recipes
- standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
- Supervise and ensure proper preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu
- Establish result-oriented objectives for the kitchen and personal professional development
- Ensure profitability and successful operation of the kitchen
- Control direct labor costs associated with kitchen staff
- Create weekly schedules to maximize productivity and provide hands-on support
- Plan and price menus
- Ensure proper equipment operation and maintenance
- Ensure proper kitchen safety and sanitation
- Prepare selected items for special occasions
- Develop recipes and portion sizes according to consumer tastes, nutritional needs, product specs, and budget
- Fully support and be aware of all Corporate Programs
- Assist Regional/Corporate Chef with menu planning
- Be accountable for overall success of the culinary operations
- Optimize profitability through monitoring inventory, food cost controls, and promotional initiatives
- Communicate effectively both verbally and in writing to provide clear directions
- Use positive communication and listen carefully to employee requests
- Remain calm and alert during emergencies and busy shifts, serving as a role model
- Interact with other departments and venue staff as needed
- Make informed decisions and occasionally revise procedures
- Develop and implement cost-saving and profit-enhancement measures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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