Job Description

Work in collaboration with the Executive Chef in crafting exciting, innovative, and delicious food. You'll participate in team leadership, communication, training, development, and problem resolution; all the while providing outstanding service to our guests along the way. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

Some of your responsibilities include:
Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the Executive Sous Chef, Chef Du Cuisine and Sous Chefs.
Ensure cleanliness and hygiene is maintained in the various kitchen areas including Refrigerators and storerooms and that food products are rotated to ensure high standards of freshness, Ensuring refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with health regulations.
Supervise and participate in the production and presentation of all food products to maintain the best quality food style possible.
Provide ongoing input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.
Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourages self-esteem and efficiency.
Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food throughout the restaurant and any events or functions.

What You Bring:
• You’ve got 1 to 2 years of previous culinary experience at a Lead or Supervisory level, in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience.
• Bachelor’s degree in Culinary Science or related certificate is a preferred.
• You’ve got a flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification (if applicable).
• You are knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry’s standard practices and trends.
• Your knife skills are excellent and accurate.
• Working knowledge of various computer programs such as Microsoft Word, Excel, POS systems, etc.
• You’re a leader with a desire to build a healthy and collaborative team.
• Able to multitask in a dynamic environment.
• Excellent interpersonal communication skills in order to foster positive working relationships with many types of personalities.
• Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards.
• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary range: $70,000.00 USD - $75,000.00 USD annually