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 dynamic and innovative hospitality company that stands apart in the industry with a reputation for excellence. The group is a collection of award-winning boutique hotels, restaurants, and clubs staffed by passionate individuals who reject the status quo and aim to set new standards in hospitality. Their motto, "THE STATUS QUO SUCKS," reflects their commitment to creativity, hard work, and pushing boundaries every day. Rather than just raising the bar, Geronimo Hospitality Group is the bar, creating memorable destinations rather than mere pit stops for guests. This environment encourages visionaries and talented professionals to join the... 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 and ensuring the tasks are being 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 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 and ensuring the tasks are being 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
- Responsible for long and short term planning and day-to-day operations of the kitchen and related areas
- Ability to mentor new and existing team members alike
- 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 in accordance with our brand as well as creating standard recipe cards for each dish
- Maintain control of the standards for purchasing and receiving items
- Regularly test and evaluate products for quality, paying particular attention to yield, holding qualities, market price, wastage usage of leftovers
- Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over or under production
- Interview and recruit suitable staff for needs best suited for business success
- Carry out all correct disciplinary action policies and procedures for all new and existing team members
- Meet and exceed company food budget and goals
- Ensure all kitchen staff are trained on dish specification
- Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc.
- Communicate a vision of success of which the team wants to be a part
- Ensure all dishes are prepared to proper specifications and according to statutory health and safety requirements
- Ensure that sous chefs are conducting daily line checks and constant, sporadic tasting of products being made and served
- Ensure all food is presented for service in a timely manner and in correct sequence
- Ensure the storage of food meets company and statutory health and safety requirements
- Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods
- Promote a positive perception of the company always both internally and in public
- Have a complete knowledge of food costs and price menus accordingly
- Code and check all invoices on a weekly basis
- Ensure that kitchen schedule is completed without error in a timely manner, no less that one week out from beginning date
- Participate in marketing meetings as well as events scheduled by marketing
- Attend weekly 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.
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