We are seeking an experienced chef to join our team. The role involves overseeing culinary and utility staff, ensuring food preparation and service meet established standards. You will prepare food according to the POS system and manage special requests to meet guest expectations.

Responsibilities include:

• Creating and costing breakfast, lunch, and dinner menus.
• Setting an example and ensuring kitchen standards are followed.
• Overseeing the expediting of meal shifts.
• Managing large parties in cooperation with restaurant management.
• Supervising production of all prep items and ensuring recipe adherence.
• Collaborating with purchasing agents for ingredient procurement.
• Conducting monthly inventory and utilizing Food Order Guides.

Sanitation and Safety:

• Following food safety guidelines and ensuring staff compliance.
• Maintaining cleanliness of workstations and kitchen areas.
• Ensuring all staff complete required safety training.

Financial Responsibilities:

• Monitoring culinary staff attendance and labor costs.
• Contributing to the control of food costs.
• Conducting timely performance evaluations for staff.

Communication and Teamwork:

• Effectively communicating with co-workers and managers.
• Holding daily line-ups to inform staff of duties.
• Assisting in strategies to develop efficiencies within the team.

Education and Qualifications:

• Culinary Degree and 5 years of professional experience in hotel and restaurant industries.
• Strong leadership, communication, and presentation skills.
• Ability to analyze financial statements and conduct menu engineering.

We are looking for a candidate who is committed to excellence in culinary arts and possesses a gracious manner in dealing with guests and employees.

• Valid ServSafe® certification.
• Food handler’s certification from the Health Department.
• Opportunities for training and development.

• Culinary Degree and 5 years of professional managerial experience.
• Thorough knowledge of kitchen operations and American regional cuisine.
• Experience in profit and loss management, budgeting, and menu development.
• Strong leadership and communication skills.
• Ability to analyze financial statements and forecast business levels.
• Proven track record in guest service and back of house management.