· Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, efficient, careful, and effective use of time, and overall creation of a happy kitchen serving the best Snooze food every day.

· Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

· Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors.

· Assist the GM and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate.

· Properly train all Heart of House Snoozers about the practices regarding cleanliness, sanitation, equipment safety, and proper kitchen tool usage.

· Prepare all required paperwork, including inventory, ordering, forms, reports, and schedules in an organized and timely manner.

· Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans.

· Control food cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes, and waste control efforts.

· Control labor costs by scheduling based on forecasted sales, positions needed, and proper time management.

· Lead the instruction and training of Snooze's basic safety and sanitation procedures and guidelines to all staff.

· Create a fun, safe, and rewarding work environment for all Snooze kitchen employees.

Is this the role for you?

Head Chefs at Snooze...

· Must be 21 years of age and be authorized to work in the United States.

· Have knowledge of food, beverage, and service generally involving at least 3 years of operations and leadership experience.

· Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant’s trading area.

· Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week.

Tips: Provide a summary of the role, what success in the position looks like, and how this role fits into the organization overall.