Culinary Director

Last Call Tavern Group, Chicago's premier High End Sprots bars is expanding and we're looking for talented leaders to join our growing team. With multiple locations opening in the next year, there is unlimited growth potential with the leading hospitality group in Chicago. This is a perfect opportunity for someone who is looking for a chance to exercise curiosity and creativity and not just act as a cog in the machine. We want and need your ideas and passion and encourage our leaders to take chances that allow their unique talents to shine.

JOB SUMMARY

BASIC PURPOSE: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

ORGANIZATIONAL SCOPE: Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all city and state health regulations.

ESSENTIAL FUNCTIONS:

1. Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

2. Plan and manage the procurement, production, preparation and presentation of all food in the restaurants in a safe, sanitary, cost effective manner.

3. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

4. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

5. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

6. Execute and promote Self Health Inspections to minimize liabilities and related expenses. (

People

• Provide feedback on team members' performance, development opportunities and operational matters. Work to ensure that Team Turnover is minimized.
• Be involved/ responsible for the recruitment of new team members and then adhere to all procedures relating to new team members as laid out by Human Resources.
• Be responsible for ensuring ALL Team Members meet the grooming standards on shift and feedback any issues relating to uniforms via the Manager Log.
• Conduct or work with the Food and Beverage skills trainer to ensure training of new and existing team members
• Attend weekly and monthly F&B meetings and any other meetings so delegated.
• Assist in other F&B outlets coverage as required.

Guest Service

• Ensure our guest's expectations are surpassed on every occasion and should we fall short of achieving this, ensure the guest is followed up and a satisfactory outcome is reached.

Team Management

• Be proactive in developing team and individual skills
• Be self-motivated and perform to the highest level
• Ensure you regularly attend communication meetings held within the department
• Ensure training records are kept updated and planned training completed
• Ensure communication between F&B and all other areas of the restaurant is professional, efficient and thorough

Workplace Health and Safety Management

• Ensure all Team members comply with the Health & Safety policy statement, H&S policies and procedures and the relevant H&S Business Plan
• Work in a safe manner, providing a safe workplace to all employees
• Use protective/safety equipment wherever provided and required, as well as team members
• Accurate and timely reporting of all hazards, incidents and work related injuries to your manager
• Participate in Health & Safety committee meetings as required
• Undertake workplace audits in accordance with H&S plan

Job Type: Full-time

Pay: From $85,000.00 per year

Benefits:

• Health insurance
• Paid time off

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: Multiple locations

Salary : $85,000