Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Performance based quarterly bonus program
annual bonus program
Monthly cell phone reimbursement
Dining Discounts
Paid vacation
sick leave
Medical insurance
Dental Insurance
Vision Insurance
Employer paid long-term disability insurance
Employer paid life insurance and AD&D
Employee paid voluntary short-term disability insurance
Employee paid voluntary critical illness insurance
Employee paid voluntary critical accident insurance
Paid parental leave
Pre-tax commuter benefits
Chicago athletic clubs discount
Job Description
Cornerstone Restaurant Group (CRG) is a distinguished hospitality company based in the vibrant Fulton Market district, renowned for creating and managing some of Chicago's most celebrated dining establishments. CRG prides itself on its commitment to crafting unique culinary experiences that blend innovation with tradition, providing exceptional service and warm hospitality that build lasting relationships with guests. The group is well-recognized for its ability to develop restaurants that not only serve outstanding food but also create inviting and memorable atmospheres for patrons. Their newest endeavor, Dimmi Dimmi, is situated in the Lincoln Park neighborhood and continues this legacy. This restaurant features... Show More
Job Requirements
- Minimum 3 years of experience
- strong overall food and beverage knowledge, including basic food/labor costing
- good general knowledge of kitchen equipment operations, maintenance and troubleshooting
- prior experience with training and developing culinary staff
- good working knowledge and skill in Word, Excel and Outlook
- POS experience
- excellent communication skills
- excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size
- valid food safety manager certificate
- bilingual (English/Spanish) preferred
Job Qualifications
- Minimum 3 years of experience
- strong overall food and beverage knowledge, including basic food/labor costing
- good general knowledge of kitchen equipment operations, maintenance and troubleshooting
- prior experience with training and developing culinary staff
- good working knowledge and skill in Word, Excel and Outlook
- POS experience
- excellent communication skills
- excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size
- valid food safety manager certificate
- bilingual (English/Spanish) preferred
Job Duties
- Collaborate with the Executive Chef in the planning of and pricing of menus
- run the line during service to ensure we achieve the highest standards and assure that communication between all stations is efficient
- monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers
- analyze sales figures to set, monitor, and help control the budget for the kitchen
- assist/conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward
- consistently monitor labor costs to remain within labor budgets when scheduling staff
- develop efficient processes to manage and control food inventory
- ensure proper operation and maintenance of equipment
- establish and maintain kitchen opening and closing procedures
- maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes
- maintain proper safety and sanitation expectations
- perform administrative duties as needed
- respond to any guest complaints and take appropriate and necessary action
- standardize production recipes to ensure consistent quality
- build and maintain a strategic relationship with all members of management
- build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration
- collaborate with HR to appropriately resolve employee coaching and counseling issues
- help post and create staff schedules
- maintain a sound and stress-free environment for all team members
- facilitate an employee recognition and incentive program to maintain high morale
- manage the interviewing, hiring, and effective onboarding new hires with the Chef team
- maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar
- monitor staff appearance and take corrective action as necessary
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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