Epiphany Farms Hospitality Group is looking for a passionate individual who is quick to adapt, fun, and understands Epiphany Farm's mission and beliefs in changing the world one plate at a time. EFHG is an industry leader and a unique employer that emphasizes open communication, a hard-working, family-oriented culture, and education. EFHG welcomes everyone regardless of their backgrounds and celebrates diversity. We are committed to creating innovative food systems based on sustainability, community involvement, exceptional service, and impeccable quality.

Key Competencies:

• Leadership skills to motivate and inspire the team.
• Strong drive for excellence.
• Constant push and sense of urgency.
• Commitment to improvement.
• Highly efficient in communication, both written and verbal.

Highlighted responsibilities include:

• Understanding the financial data and capable of setting directions and strategies to achieve goals.
• Demonstrating ethics, integrity, and all-around professionalism while representing the company on or off work.
• Overseeing and managing all aspects of culinary operations of the restaurant and making decisions on important matters.
• Understanding and upholding the employee handbook, company policies, and safety regulations.
• Upholding the integrity of designed menu items and executing recipes properly.
• Consistently reviewing and developing seasonal menus to represent the company ideology and brands.
• Enhancing the BOH systems and protocols to increase efficiency.
• Reviewing and overseeing HR tasks such as onboarding, training, coaching, disciplining, and building a positive work culture.
• Developing and overseeing added value projects such as retail and butchery.
• Having presence in the dining room and building relationships with guests.
• Handling conflicts between employees or with guests and recovering service failures.
• Upholding open communication with ownership and other leaders of the company for efficiency and transparency.

Physical Requirements:

• Able to walk/stand the entire shift.
• Lift up to 50 lbs.
• Able to reach, bend, stoop, and walk up/down stairs.

Compensation is negotiable, and the final salary will be determined based on previous experience and capacity to handle the responsibilities at a high level.

• Health insurance.
• Dental, vision, and life insurance.
• Paid time off.
• Manager discounts on all restaurant's dining experiences and marketplace products.
• Constant spotlight exercises for personal and professional growth.
• Opportunities for cross-training in multiple locations and departments.

• At least 5 years of full-service restaurant Back of House experience.
• At least 3 years in a managerial role at a full-service restaurant.
• Extensive knowledge of culinary techniques and products.
• Understanding of general kitchen equipment and utilization.
• Ability to communicate in English, both verbally and in writing.
• Positive attitude and commitment to teamwork.
• Interpersonal skills to effectively communicate with all business contacts.
• Able to work varied shifts, including nights, weekends, and dining holidays.