Job Description

• Manage food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations.
• Uphold menu and recipes to Ole Red standards.
• Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
• Prepare items from catering menus for catering and banquet events.
• Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company.
• Responsible for meeting the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant.
• Maintain proper purchasing and inventory levels of all food, beverage, and non-food and beverage products based on fiscal business projections.
• Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required.
• Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring that the highest levels of safety and sanitation are achieved.
• Ensure understanding of and compliance with all food- and beverage-related federal, state, and local rules/regulations and all OEG policies and procedures.
• Uphold Ole Red standard operating procedures (SOPs), including strict controls over loss prevention.
• Able to make decisions in the absence of Executive Chef.
• Perform other duties as assigned.

Full-time employees are eligible to participate in our core benefits package, including:

• Competitive medical, dental, vision, and pharmacy plans
• 401(k) retirement plans with 4% company match, vested immediately
• Company paid life insurance and short- and long-term disability coverage
• Generous Paid Time Off (PTO) – vacation, sick, and holidays to provide flexibility
• 4 weeks fully paid parental leave, plus adoption and surrogacy financial support
• Employee Assistance Program (EAP) – free resource for employees and family members
• Identity theft protection – company-paid benefit to keep your personal information safe
• Perks – free and discounted tickets to shows, tours, restaurants, retail, and more

Qualifications

• High school diploma or equivalent required
  Bachelor's degree in Culinary or Hospitality preferred

• 3+ years restaurant culinary experience required
• 2+ years in culinary management
• Experience opening a new restaurant is preferred

• ServSafe certification preferred