Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $37,000.00 - $59,300.00
Work Schedule
Flexible
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 that redefine the hospitality industry by challenging the conventional norms. Known for their innovative approach and commitment to excellence, Geronimo Hospitality Group prides itself on creating unique destinations rather than mere pit stops. This company culture celebrates hard work, creativity, and a competitive spirit, making it an exciting place where motivated individuals can thrive and build meaningful careers. Their mantra, "THE STATUS QUO SUCKS," captures their bold approach to hospitality, encouraging team members to push boundaries and continuously elevate the guest experience. With a strong emphasis... 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
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
- 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 than 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
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