Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,300.00 - $67,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Gym membership discounts
Discounted parking
Paid Time Off
Referral program
Job Description
Maple Hospitality Group is a renowned national hospitality organization led by industry veterans Jim Lasky and Chef Danny Grant, alongside a passionate team of world-class food lovers. This company is devoted to creating iconic dining destinations that stand out due to impeccable food, world-class service, and a unique dining experience. Maple Hospitality Group operates across major cities including Chicago, Scottsdale, Dallas, and Miami, offering expansive opportunities for growth, travel, and continuous education for its staff. With a reputation for excellence and innovation, the group’s commitment transcends basic hospitality—it embraces a lifestyle of passion for hosting and culinary mastery.
Among its ... Show More
Among its ... Show More
Job Requirements
- High school diploma or equivalent
- experience working in a high-volume kitchen environment
- previous leadership or supervisory experience in a culinary setting
- knowledge of food safety and sanitation regulations
- ability to work in a fast-paced environment
- strong communication and interpersonal skills
- ability to manage inventory and basic accounting
- flexible schedule including availability on weekends and holidays
- physical stamina to stand for long periods and handle kitchen demands
Job Qualifications
- Previous experience as a kitchen manager or similar role
- culinary degree or related training preferred
- familiarity with recipe standardization and quality control
- skilled in scheduling and staff management
- knowledgeable in food cost control and inventory management
- excellent problem-solving skills
- ability to train and mentor kitchen staff
- strong organizational skills
- proficiency in restaurant management software is a plus
Job Duties
- Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position
- oversee the line and ensure the execution of exceptional food in a timely manner
- responsible for daily line checks to continually drive consistency in recipe standards
- collaborate with the Executive Chef, CDC, and Executive Sous Chef to maintain corporate-mandated food and labor costs
- oversee and participate in daily food purchasing and prep production
- maintain proper inventory practices and reporting
- create menu specials as requested by the Executive Chef
- schedule and manage staff to build a strong kitchen and dish team
- recruit exceptional hourly staff members and ensure they are properly trained to execute their job duties
- actively prepare for and participate in manager meetings
- maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations, and maintaining security systems
- communicate effectively and genuinely with staff members, guests, and all departments
- maintain a friendly, caring and professional demeanor at all times in a fast-paced environment
- respond quickly to guest and staff complaints and requests in a friendly and professional manner
- report to the Executive Chef, CDC, and Executive Sous Chef on operational wins, losses, and areas in need of improvement
- perform minor accounting duties
- any other duties assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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