Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
401k
Paid Time Off
Employee assistance program
restaurant dining discounts
Job Description
Bottleneck Management is a dynamic company known for operating vibrant, high-energy, and approachable restaurants situated in some of the most lively and exciting neighborhoods and locations. The company has built its reputation on a foundation of genuine hospitality and an authentic people-first approach. Since its inception, Bottleneck Management has grown into a prominent player within the hospitality industry, commanding attention with its crowd-pleasing restaurant concepts while maintaining strong adherence to its core values. These values—Understand, Support, Empower, and Enjoy—reflect the company’s commitment to understanding the wants and needs of others, supporting team members through both words and actions, empowering individuals... Show More
Job Requirements
- Education relevant to culinary arts or equivalent experience
- Must have 3+ years prior executive chef experience in a quality culinary environment
- Ability to lead and manage a diverse kitchen staff
- Knowledge of food safety and sanitation standards
- Strong organizational skills and time management
- Excellent communication abilities
- Ability to work variable schedules including weekends
- Physical ability to stand for full shift and lift at least 50 pounds
- Must be able to tolerate exposure to common allergens such as peanut products, egg, dairy, gluten, soy, seafood, and shellfish
Job Qualifications
- Must have 3+ years prior executive chef experience in this company or in a high quality culinary focused environment, or be a graduate from a culinary school
- Must have a good knowledge of culinary trends and execution
- Demonstrates high level of organizational, time management, and multi-tasking skills
- Excellent communication skills necessary
- Must have or pass a certified managers sanitation class
- Basic knowledge of first aid
Job Duties
- Ensures all corporate specifications and policies are being adhered to
- Oversees all kitchen food production
- Institutes all culinary goals and kitchen standards set forth by the Director of Culinary Ops
- Responsible for food quality, food cost to budget, and labor cost to budget
- Responsible for sanitation and cleanliness of kitchen, making sure the kitchen is prepared for any health inspections
- Discipline all kitchen staff, including termination
- Supervise inventory and stock controls, ordering and receiving of all food products, weekly specials, and physical inventory
- Adhere to Bottleneck Management policies and procedures
- Schedule kitchen staff
- Prep coordination and station par levels
- Train all chefs and kitchen staff at restaurant level on new menu items
- Develop the menu, as well as new recipe ideas
- Hire all kitchen personnel
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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