About The Caz

Opening in the Fall of 2024 in South Buffalo, this state-of-the-art entertainment venue will provide an intimate and gorgeous space for live music, comedy, and other events, including fully-seated dinner-and-a-show events with a catered prix fixe menu, standing-room general admission events with a limited à la carte menu, and specialty menus for a variety of private events. Upscale, yet affordable, our collective goal is to provide a top-notch customer experience.

Position Summary:

Oversees daily operations of the kitchen and support staff. The Culinary Manager / Head Chef is responsible for ordering, planning, organizing, and scheduling. Responsible for developing and executing the menu, ensuring a high level of guest satisfaction while striving for profitability. Culinary Manager leads culinary guest experiences including featured dinners, prix fixe, and à la carte menu. Makes quality, food safety, and cleanliness a top priority. Reports to General Manager.

Duties and Responsibilities:

• Participate in food preparation and execution as well as consistent production with a strong ability to expedite during peak meal periods.
• Comply with standards of service and assist in assuring the same consistency with all staff.
• Assist in managing day-to-day operations of the venue in a consistent, polite, and professional manner.
• Assist in the control of food cost by training staff on proper food preparation and handling.
• Require strict adherence to health department sanitation and food guidelines.
• Maintain daily waste logs.
• Maintain a neat work area, ensure coolers and freezer are organized and clean.
• Receive, check, and put away food orders as needed.
• Responsible for inventory and correct pricing of products.
• Implement internal controls to avoid waste and shrinkage of cash, product, and equipment.
• Responsible for ensuring the accuracy and proper operation of labeling, ordering, inventory, and receiving systems, and other technology providing customer service.
• Responsible for scheduling staff to provide proper coverage of workload while maintaining targeted labor percentage.
• Monitor product rotation and expiration dates.
• Create, develop and execute menus, while ensuring adherence to recipes and product specifications.
• Complete daily food orders based on scheduled events and projected business.
• Demonstrate the ability to forecast the needs of the business for proper staffing and scheduling.
• Conduct regular inspections of staff opening/closing procedures and equipment promptly to correct deficiencies.
• Ability to solve staff issues as they arise while maintaining effective relationships with FOH.
• Responsible for upholding adherence to company policies and procedures with management and staff.
• Responsible for training all kitchen staff.
• Other duties as assigned.

Job Requirements:

• Use logic and reasoning to identify the strengths and weaknesses to alternative solutions and conclusions to a problem.
• Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held and mixed.
• Understanding of upscale presentation and culinary food production
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate to maximize employee morale, productivity, and effectiveness.
• Ability to perform each function in the kitchen area and a proven ability to train others.
• Ability to perform physical activities that require considerable use of your arms and legs moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
• Ability to lift more than 50lbs.
• Ability to multitask and complete tasks assigned in a fast-paced environment.
• Ability to work effectively as a team member.
• Ability to read and interpret instructions, technical and procedure manuals, material data sheets, business correspondences.
• Ability to create reports and standard business correspondences.
• Ability to communicate and coordinate well with others by displaying respect to customers and co-workers.
• Standing for more than 8 hours.
• Must have flexible hours and work weekends.
• Honest, reliable, responsible, and dependable.
• Job requires developing a practical working environment along with self-guiding with little or no supervision.
• Must be detail-oriented.

Education or Experience:

• High School Diploma or equivalent GED/Culinary Education preferred
• 3 years of previous work-related managerial experience.
• Serve-Safe Manager Certification

Job Type: Full-time

Pay: $60,000.00 - $75,000.00 per year

Benefits:

• Health insurance
• Paid time off

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Bonus opportunities

Weekly day range:

• Every weekend

Work setting:

• Bar
• Upscale casual restaurant

Experience:

• Supervising: 3 years (Required)
• Culinary: 3 years (Required)

Ability to Relocate:

• Buffalo, NY 14210: Relocate before starting work (Required)

Work Location: In person