Job Overview
Employment Type
Full-time
Benefits
Competitive salary and incentive opportunity
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Retirement savings program with company match
Tuition Reimbursement
Paid Time Off
Dining perks at all FRC restaurants
Additional dining discounts at The Cheesecake Factory and North Italia
Job Description
Fox Restaurant Concepts is a distinguished hospitality group founded by Sam Fox, whose passion for food and design has driven the creation of multiple innovative dining experiences. Established in 1998 with the debut of Wildflower American Cuisine in Tucson, the company has grown over 25 years into a prestigious multi-brand enterprise with 12 unique concepts and more than 75 locations across the United States. Notable brands include Culinary Dropout, The Henry, and Blanco Cocina + Cantina, each curated to offer distinct culinary experiences that emphasize creativity, quality, and guest satisfaction. Fox Restaurant Concepts operates with a core belief that the... Show More
Job Requirements
- Must possess strong interpersonal and motivational skills
- Ability to effectively supervise and inspire staff
- Able to work well under pressure
- High standards and attention to detail
- Well organized and able to multi task
- High level of personal initiative
- Action and results oriented
- Minimum of 5 years of proven success as a multi unit leader or corporate chef in a high volume, scratch kitchen environment
- Balanced ability to execute amazing food along with delivering operational standards
- Background in best in class restaurant experience with a desire to stay on top of current food trends and hospitality
- Ability to perform theoretical costing around food, purchasing, and labor
- Strong financial acumen and command of P and L
- Ability to effectively interpret reporting
Job Qualifications
- Develop kitchen leaders to open new markets and provide ongoing culinary operations support
- Direct culinary operations to meet budget and financial goals while protecting brand integrity
- Drive menu development with fresh, flavorful, high-quality, and consistently executed items
- Stay current with food trends, cooking methods, and emerging culinary techniques
- Adjust and develop recipes for ingredient optimization and operational efficiency
- Write operationally executable recipes that ensure quality guest experiences
- Collaborate with vendors on signature or proprietary products
- Develop preliminary recipe costs to meet operating goals
- Optimize kitchen design and safety standards
Job Duties
- Provide guidance and training for restaurant-level chef teams on safety and sanitation, purchasing, vendor relations, new product roll-out, financial accountability, store level menu execution, and culinary standards
- Lead and facilitate training solutions for chef and staff development
- Develop kitchen productivity standards and metrics to improve culinary operations performance
- Ensure integrity of food recipes and consistent execution
- Develop new and current menu items that meet guest desires for freshness, flavor, quality, and variety
- Work with vendors to develop new products and concepts that enhance profitability and brand uniqueness
- Optimize back of house operations including kitchen design, equipment improvements, safety, and sanitation practices
Job Location
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