Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $100,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Quarterly bonus
Blue Cross Blue Shield Medical Insurance
Dental Insurance
Vision Insurance
Domestic Partner Benefits
Paid Time Off
401(k)
Job Description
Beatrix is a vibrant neighborhood coffeehouse, restaurant, and meeting place that combines the best of healthy and delicious menu options with a warm, welcoming atmosphere. Known for its in-house pastries and signature cookies, Beatrix has become a cherished locale for community members seeking great food and a friendly environment. As part of Lettuce Entertain You Enterprises, a culinary-driven company dedicated to its people, Beatrix offers an inspiring work culture that emphasizes diversity, care, and professional growth across 100 plus locations. The company is committed to fostering a Culture of Caring where every individual’s unique perspective and talent are nurtured, making... Show More
Job Requirements
- 5 plus years of executive chef experience in a full-service high-volume restaurant
- Ability to lead and develop teams
- Skilled in managing back-of-house systems
- Flexibility to work various shifts including early mornings, late nights, weekends and travel
- Capacity to move and lift up to 50 pounds
- Strong communication and interpersonal skills
- Commitment to fostering a positive team environment
Job Qualifications
- 5 plus years of executive chef experience in a full-service restaurant
- Ability to lead and develop teams
- Skilled in managing back-of-house systems
Job Duties
- Oversee, monitor and ensure effective and efficient back-of-house operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
- Provide guidance and leadership to hourly and management teams while fostering a culture of caring
- Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders
- Ensure effective back-of-house training in collaboration with divisional trainers and chefs
- Conduct quarterly in-restaurant audit of back-of-house standard operating procedures and systems
- Partner with designated chefs to purchase and order food product and supplies for the restaurant
- Partner with general manager and/or designated managers/chefs to regularly review and maintain recipe books
- Create new and maintain existing recipe costing in partnership with general manager and designated chefs
- Partner with general manager and management team to interview, hire, onboard, train, supervise and develop all back-of-house employees and teams as needed
- Model and promote teamwork across all teams
- Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
- Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
- Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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