Job Overview
Compensation
Type:
Salary
Rate:
Range $78,800.00 - $108,600.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Continuing education opportunities
Travel opportunities
Career development programs
Job Description
Maple Hospitality Group is a distinguished leader in the culinary and hospitality industry, renowned for its commitment to delivering exceptional dining experiences through a blend of culinary excellence and unparalleled service. Founded and led by esteemed restaurateur Jim Lasky alongside two-Michelin-starred Chef Danny Grant, the company is celebrated for its innovative approach to fine dining and its dedication to crafting iconic dining destinations. With locations spanning vibrant cities such as Chicago, Scottsdale, Dallas, and Miami, Maple Hospitality Group offers a dynamic and expansive environment where passion for food and hospitality thrives.
At the core of Maple Hospitality Group’s ph... Show More
At the core of Maple Hospitality Group’s ph... Show More
Job Requirements
- Minimum of 5 years culinary experience
- Previous management experience in a high-volume restaurant or hospitality environment
- Culinary degree or equivalent professional training
- Strong organizational and multitasking abilities
- Ability to work flexible hours including nights, weekends and holidays
- Valid food handler certification or equivalent
- Strong problem-solving and decision-making skills
Job Qualifications
- Proven experience managing kitchen staff
- Strong financial acumen and budget management skills
- Excellent leadership and communication skills
- Ability to work efficiently in fast-paced environments
- Experience in menu development and food quality control
- Knowledge of food safety procedures and regulations
- Ability to collaborate with multiple departments and stakeholders
Job Duties
- Manage all sous chefs
- Maintain food and labor costs
- Maintain a friendly, caring and professional demeanor at all times in a fast paced environment
- Run the line and ensure quality service
- Daily food purchasing, inventory and prep production
- Communicate regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term
- Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
- Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget
- Achieve budgeted revenues, control costs (which includes labor, food, maintenance, etc.) and maximize profitability related to the operations
- Participate and advise with recruiting, hiring and training, and provide career development for all staff members
- Provide leadership and feedback to CDC and Sous Chefs and conduct performance reviews to direct reports
- Prep work and maintenance of quality standards
- Communicate clearly with managers, kitchen and front of house staff
- Schedule, mentor and manage line cooks, prep cooks and dish staff
- Menu development and creation of daily specials
- Maintain and stay up to date on procedures and regulations
- Other special projects or tasks as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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