SALARY RANGE:
$65,000 -$72,000 / year- based on experience
Quarterly Bonus Structure
EMPLOYEE BENEFITS:
Paid Time Off
401K and 401k Employer Match
Health Insurance
Vision Insurance
Dental Insurance
Health Savings Account
Life Insurance
Disability Insurance
Employee Discounts
JOB OVERVIEW:
Seeking energetic, mature, positive, creative individual to run the full operations on the BOH.
Responsible for coordination and supervising the kitchen staff according to Franchise and Health Department safety standards.
The Chef/Kitchen Manager is responsible for assisting the General Manager and leading a team of culinary professionals that deliver high-quality, great tasting food, utilizes proper food safety and sanitation procedures, increasing profitability, improving guest scores and positive reviews.
Individual is expected to have strong culinary knowledge with the ability to execute professionally under stressful circumstances.
Must have strong work ethic coupled with mature interpersonal skills, and a desire to develop a team of talented individuals to work as team for a common goal.
QUALIFICATIONS:
5 Years Kitchen Management Experience.
Possess a passion for culinary excellence with strong line skills
Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards
Proven success as leader of kitchen operations in a high-volume restaurant
Computer Savvy
Knowledge of budget preparation and cost controls.
Ability to direct performance of departmental staff and follow up with corrections where needed.
ESSENTIAL JOB FUNCTIONS:
Maintain franchise recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all line cooks are following these standards.
Lead and cook by example and provide guidance to all kitchen staff
Coordinate hiring and training for kitchen staff
Maintain a good working relationship between he FOH & BOH Staff- TEAM WORK this is a must!!
Have a working knowledge of invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies.
Streamlining the kitchen processes to maintain prompt service times.
Setting regular cleaning standards for the kitchen and verify that all staff is maintaining sanitation levels.
Maintaining inventory so all necessary ingredients are stocked for service.
Works Directly with owners
Maintain budgeted food cost
Tracking inventory and products to identify areas for potential waste or loss.
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