Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,300.00 - $95,500.00
Work Schedule
Standard Hours
Day Shifts
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 distinguished collection of award-winning boutique hotels, restaurants, and clubs known for its innovative approach to hospitality and a commitment to breaking away from the conventional. This dynamic company prides itself on fostering a vibrant and supportive work environment where creativity and hard work are highly valued. With a strong presence in the hospitality industry, Geronimo Hospitality Group has built a reputation as a trailblazer, setting new standards rather than following them. They believe that the status quo is not good enough and strive every day to push boundaries and exceed expectations. This mindset is reflected... Show More
Job Requirements
- Three plus years of restaurant chef and 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 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 chef and 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 efficiently
- Ability to handle difficult and challenging situations and conversations
- ServSafe certification
- Two-year culinary degree preferred
- Complete knowledge of all kitchen equipment
Job Duties
- Responsible for long and short term planning and day-to-day operations of the kitchen and related areas
- Mentor new and existing team members
- Correct tracking of inventory goods
- Foster a professional working environment of trust, compassion, excellence, and culinary professionalism
- Work alongside General Manager and F&B Managers to ensure market trends, cost control and specials are presented
- Plan and implement menu concepts, creating weekly specials and standard recipe cards
- Maintain control of the standards for purchasing and receiving items
- Test and evaluate products for quality, yield, holding qualities, market price, wastage and usage of leftovers
- Control requisitioning of food quantities by forecasting volume to achieve maximum profitability
- Interview and recruit suitable staff to meet business needs
- Carry out disciplinary action policies and procedures
- Meet and exceed company food budget and goals
- Train all kitchen staff on dish specification
- Communicate via team meetings, one-on-one meetings, training sessions and notice boards
- Communicate a vision of success for team motivation
- Ensure all dishes meet proper specifications and health and safety requirements
- Ensure sous chefs conduct daily line checks and product tastings
- Ensure food is presented timely and in correct sequence
- Ensure storage of food meets company and safety standards
- Ensure smooth kitchen operations and adequate stocking of goods
- Promote positive company perception internally and publicly
- Have complete knowledge of food costs and price menus accordingly
- Code and check all invoices weekly
- Ensure kitchen schedule is completed timely at least one week in advance
- Participate in marketing and BEO meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.