Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $37,000.00 - $59,300.00
Work Schedule
Standard Hours
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 collection of award-winning boutique hotels, restaurants, and clubs known for its innovative approach to hospitality and a work culture that challenges the status quo. The group prides itself on creating destinations rather than just places for temporary stops, making it a sought-after environment for those who value creativity, hard work, and a competitive spirit. With a strong reputation for pushing boundaries, Geronimo Hospitality Group aims to be more than just a hospitality provider; it aims to set the bar in the industry by delivering memorable experiences for its guests and rewarding its team members... 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
- Fostering a professional working environment of trust, compassion, excellence, and culinary professionalism
- Work alongside General Manager and dining room Manager 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 being able to create 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/under production
- Interview/recruit suitable staff for needs best suited for business success
- Ability to carry out all correct disciplinary action policies and procedures for all new and existing team members
- Meeting and exceeding 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
- Promotes 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 on 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
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