Job Overview
Compensation
Type:
Salary
Rate:
Range $47,700.00 - $64,400.00
Benefits
competitive pay
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
Tele-med services
Life and Disability Insurance
Life Assistance Program
401k retirement plan with company match
Zero-interest home loan program
Employee discounts across restaurant and hotel venues
maternity and paternity leave
Job Description
Indigo Road Hospitality Group is a dynamic and forward-thinking company within the hospitality industry, dedicated to redefining what it means to work in hospitality. Founded in 2009 by Steve Palmer, this group has established itself as a leader by fostering a culture where employees are truly valued and empowered. With more than 30 locations, Indigo Road Hospitality Group offers a range of exciting opportunities in both restaurant and boutique hotel environments. This company believes that taking care of its employees leads to exceptional guest experiences, which is reflected in its commitment to generous benefits, internal growth opportunities, and a supportive,... Show More
Job Requirements
- Ability to work varying schedules including days, nights, weekends and holidays
- Must be able to work 50 to 55 hours per week
- High school diploma or equivalent
- Previous culinary experience in a relevant environment
- Strong organizational skills
- Ability to handle multiple tasks in a fast-paced setting
- Physical stamina to work in demanding kitchen conditions
- Commitment to upholding company values of Internal Hospitality
Job Qualifications
- Minimum of 2 years experience managing kitchen line in an upscale food-focused environment
- Passion for food and community engagement
- Strong leadership and team development skills
- Proven ability to manage budgets and financial objectives
- Excellent problem-solving and communication abilities
- Ability to promote a positive workplace culture
- Familiarity with food safety and sanitation standards
- Experience working collaboratively with management and culinary teams
Job Duties
- Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness
- Oversee, maintain and manage food and service quality
- Assess, implement and manage service standards by ensuring consistency across operational procedures
- Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
- Create and carry out strategic business objectives that mitigate risk and maximize profit across recruitment, finance, legal and restaurant operations (FOH/BOH)
- Forecast financial trends to control labor, food and beverage cost
- Partner with General Manager and Executive Chef to ensure a positive and collaborative environment when leading by example
Job Location
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