Chef

Summary:

The Chef will deliver world class offerings, execute and manage our current menu and create a diverse, up to date, new and healthy food selection while setting a unique atmosphere and identity to the restaurant.

Duties and Responsibilities:

• Standardize food production procedures and ensure proper execution by staff
• Thoroughly translate recipes and the vision behind them to kitchen teams
• Develop and modify quality menu items
• Ensure that standards of sanitation and cleanliness are maintained at all times in the kitchen
• Provide supervision of all kitchen personnel, in cooperation with the management team
• Develop, build and oversee training for foodservice employees for quality and food cost control
• Support the entire foodservice operation with purchasing, overseeing cost effective procurement and standardization.
• Monitor and measure progress toward pre-set metrics and goals.

Knowledge/Skills:

• Strong leadership skills with the ability to coach and teach other culinary team members
• Knowledge and use of all cooking methods and demonstrate proper knife skills
• Complete knowledge of safe equipment operation and application
• Posses a high degree of knowledge in recipe development and food service products
• Proven history of the development of a culinary team
• Must be able to work nights, weekends and holidays

Education/Experience:

• Bachelor's Degree in Culinary Arts or related Culinary Degree
• ServeSafe Food Handler's Certification
• At least 5-10 years of culinary experience

Job Type: Full-time

Pay: $45,000.00 - $60,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift

Experience:

• Culinary Experience: 7 years (Required)
• Cooking: 5 years (Required)

Work Location: In person

Salary : $45,000 - $60,000