Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,000.00 - $73,200.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Hospital Indemnity insurance
Short term disability insurance
long term disability insurance
accidental death and dismemberment insurance
Accidental Injury Insurance
workers compensation
401(k) retirement plan
flexible spending accounts
Health savings account
vacation paid time off
MN Sick and Safe Time
Holiday pay
Military leave
Voting leave
Bereavement leave
School Leave
jury duty
Witness Duty
Family Medical Leave
Personal Leave
Job Description
Tria Restaurant & Bar is a distinguished dining establishment located in North Oaks, Minnesota, renowned for its modern French-American cuisine that highlights seasonal ingredients, wine-friendly flavors, and elevated Midwestern comfort foods. It serves as an elevated neighborhood dining destination characterized by a warm and contemporary ambiance. The restaurant prides itself on delivering exceptional guest experiences through a balance of polished, professional, yet approachable service. Tria has built a strong reputation among local diners for both everyday meals and special occasions, including holiday events. This local favorite reflects a commitment to culinary excellence, quality ingredients, and a supportive team culture that... Show More
Job Requirements
- Three years related culinary experience with supervisory experience in a high-volume, upscale casual dining environment
- proficient computer skills necessary to communicate with others, prepare and provide food costing and recipes, analyze financial reports, and assist in overall organizational management
- food safety certified or ability to obtain within 30 days from hire
- MN CFPM or ability to obtain within 30 days of hire
- strong understanding of food cost, purchasing and kitchen equipment operation
- ability to move about regularly during work
- ability to operate and use specific tools and equipment
- ability to communicate with guests, employees, owners, and management
- availability to travel locally to other properties occasionally
- specific vision abilities including close vision, color vision, peripheral vision, depth perception, and ability to adjust focus
Job Qualifications
- Three years related culinary experience with supervisory experience in a high-volume, upscale casual dining environment
- proficient computer skills necessary to communicate with others, prepare and provide food costing and recipes, analyze financial reports, and assist in overall organizational management
- food safety certified or ability to obtain within 30 days from hire
- MN CFPM or ability to obtain within 30 days of hire
- strong understanding of food cost, purchasing and kitchen equipment operation
- degree or graduate from a two-year culinary school complete with certificate
- competency in Craftable and Microsoft Office is preferred
Job Duties
- Assists the Executive Chef and Management Team in planning, developing, and implementing menus
- develops recipe cards for menu items to ensure consistency and profitability
- preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures
- maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible
- works with the Executive Chef and Management Team to manage and coordinate the hiring, training, and development of all kitchen staff
- monitors staff work product including regular inspections ensuring departmental cleanliness and product security
- maintains close communication with other supervisors to ensure adequate staffing, inventory, and production pars are in place to service culinary areas
- reviews menus and analyzes recipes to determine food, labor, and overhead costs
- conducts daily, weekly, and monthly inventories as required for controls and financial reports
- develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels
- maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations
- assists in purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded
- reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines
- ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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