Chef de Cuisine - Velvet Buffalo

Rockford, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $63,100.00 - $86,300.00

Work Schedule

Standard Hours

Benefits

Employee Discounts

Paid Time Off

Training and development opportunities

401k

medical benefits

24/7 Online Care

Pet insurance

Job Description

Geronimo Hospitality Group is a renowned collection of award-winning boutique hotels, restaurants, and clubs known for its dynamic and unconventional work environment. This hospitality group prides itself on pushing boundaries and rejecting the status quo, creating unique and memorable destinations rather than mere pit stops. Featuring a team of passionate and dedicated individuals, Geronimo Hospitality Group stands as a leader in the hospitality industry, emphasizing hard work and innovation in providing top-tier guest experiences.

One of the crown jewels under the Geronimo Hospitality Group umbrella is Velvet Buffalo, a modern Italian restaurant celebrated for its blend of fresh ingredien... Show More

Job Requirements

three plus years of restaurant supervisory experience or culinary school required
culinary education or equivalent work experience
strong organizational and communication skills
ability to operate and maintain kitchen equipment
ability to manage a team while delegating tasks and ensuring tasks are completed efficiently and to proper expectations
ability to handle difficult and challenging situations and conversations
servsafe certification required
U.S. work authorization required

Job Qualifications

three plus years of restaurant supervisory experience or culinary school required
culinary education or equivalent work experience
strong organizational and communication skills
ability to operate and maintain kitchen equipment
ability to manage a team while delegating tasks and ensuring tasks are completed efficiently and to proper expectations
ability to handle difficult and challenging situations and conversations
servsafe certification required
two-year culinary degree preferred
complete knowledge of all kitchen equipment

Job Duties

assist with hiring, firing, discipline, scheduling, payroll, inventory and other managerial duties as assigned
assist the Executive Chef in the management of an inventory process
monitor inventory process in compliance with respective policies and procedures
purchase inventory according to needs, quality, specifications and budgets
monitor menu content for effectiveness
cost out food specials
work closely with the Executive Chef and management staff regarding customer satisfaction regarding food selections
ensure quality in menu and food preparation
oversee operations of kitchen and back-of-house ensuring food is prepared safely, efficiently, and according to specifications or request
ensure kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards
create and modify the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability
oversee stocking, ordering, and purchasing of ingredients ensuring necessary ingredients are available and fresh while minimizing spoilage and waste
maintain and inspect kitchen equipment and utensils recommending repairs or replacements as needed
maintain kitchen budget
set prices for food items on the menu
collaborate with specialty chefs on menu items such as pastry
perform other related duties as assigned
foster a professional working environment of trust, compassion, excellence, and culinary professionalism
carry out all disciplinary actions policies and procedures for all team members
promote positive perception of the company internally and publicly
ensure kitchen schedule is completed without error in a timely manner
attend weekly BEO meetings

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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