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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Continuing education opportunities
flexible scheduling
Travel opportunities
Retirement Plan
Job Description
Maple Hospitality Group is a distinguished leader in the fine dining industry, renowned for delivering exceptional culinary experiences coupled with unparalleled service. Founded by influential restaurateur Jim Lasky and guided by two-Michelin-starred Chef Danny Grant, the group has earned a reputation for its pioneering approach to gastronomy, blending innovative techniques with classic flavors. With a diverse portfolio of acclaimed restaurants spanning major cities such as Chicago, Scottsdale, Dallas, Santa Barbara, Miami, and Boston, Maple Hospitality Group is committed to creating iconic dining destinations that captivate the senses and celebrate the art of food. The company culture is deeply rooted in... Show More
Job Requirements
- Minimum two years of higher management culinary experience
- Flexible schedule including nights, weekends, and holidays
- Ability to work in a fast-paced environment
- Maintain high cleanliness and food safety standards
- Strong leadership and communication skills
- Ability to follow instructions and lead a team
- Personal pride in appearance
- Exceptional problem-solving abilities
- Detail-oriented mindset
- Experience working under pressure
Job Qualifications
- Two or more years of higher management culinary experience
- Prior experience in high-end restaurant settings
- Strong written and verbal communication skills
- Ability to lead and train a team effectively
- Understanding and enforcement of food safety standards
- Exceptional problem-solving skills
- Detail-oriented approach
- Proven ability to work under pressure
- Professional personal appearance
- Excellent teamwork and interpersonal skills
Job Duties
- Own assigned tasks and explore opportunities to add value to the position
- Oversee the kitchen line and ensure execution of exceptional food in a timely manner
- Perform daily line checks to drive consistency in recipe standards
- Collaborate with Executive Chef, CDC, and Executive Sous Chef to maintain food and labor costs
- Manage daily food purchasing and prep production
- Maintain proper inventory practices and reporting
- Create menu specials as requested
- Schedule and manage kitchen and dish staff
- Recruit, train, and mentor hourly staff
- Participate in manager meetings
- Enforce sanitation, health, and legal regulations
- Ensure a safe and secure work environment
- Communicate effectively with staff, guests, and other departments
- Maintain a professional and friendly demeanor in a fast-paced environment
- Respond promptly to guest and staff complaints and requests
- Report operational wins, losses, and improvements
- Perform minor accounting duties
- Carry out additional duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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