THE JOB

The potential candidate is accountable for the overall success of the daily kitchen operations. He/She exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Possesses the desire to promote positive kitchen culture and mentor our employees.

THE DETAILS

• Lead kitchen team in chef's absence
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organizes kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Assist in training new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist Executive Chef with menu creation
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Expedite and manages food tickets during the course of service

The PERKS & Benefits

• Competitive salary, above industry standards
• Direct deposit
• Paid medical and dental
• Unlimited PTO
• Lifestyle spending account
• Complimentary shift meals
• Montly R&D reimbursement
• $50 per month cell phone reimbursement
• On-site parking pass (shared, based on availability)
• Performance based bonus structure
• Local events: food competitions, management dinners, festivals, etc.

THE QUALIFICATIONS

• Fair and firm management abilities with high influencing skills.
• Strong administration skills.
• Creative and innovative.
• Strong knowledge of food and beverage.
• Hands-on approach to all operational aspects.
• Excellent communication and computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills
• 1+ years in BOH Management experience