What are the responsibilities and job description for the Marisella Chef De Cuisine position at MAPLE HOSPITALITY GROUP?
Job Details
Description
Maple Hospitality Group is the national hospitality group driven by Jim Lasky, Chef Danny Grant, and a team of world-class food lovers who serve to live and live to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food, World-class service, and a one-of-a-kind dining experience. Our team’s goal is to achieve iconic destinations and programs by delivering on all three. Our restaurants and our teams deliver an experience beyond what is expected—that is the Maple Hospitality promise. As the Company expands throughout Chicago, Scottsdale, Dallas, Miami and Santa Barbara opportunities for growth, travel and continuing education are endless.
In everything we do, there are four principles that we live by:
- Generous - We always give more than we receive, and we never take advantage of a guest. The value that a guest receives always exceeds what they pay.
- Excellence - We do our work exceptionally, with skill and talent curated from decades of hospitality experience. Our staff has more food, wine, and cocktail knowledge than any other Hospitality Group.
- Fun - We love what we do, we laugh a lot, and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant.
- Fail Fast - As we strive to be the best, we will make mistakes. It is ok to screw up as long as you learn, adjust, and get better. Don’t wait… fail fast and move on.
Benefits & Incentive Package Includes:
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Health & Wellness Benefits – Medical, Dental, Vision & Life |
Generous Dining Benefits at all Maple Hospitality Group Locations |
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Gym Membership Discounts |
Discounted Parking |
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Travel & Growth Potential |
Staff Meals |
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Progressive Paid Time Off |
Referral Program |
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Assist in accomplishing company goals by owning assigned tasks and exploring opportunities to add value to the position
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Strictly adhere to all financial plans and budgets prior to opening and while operating
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Provide leadership in staff engagement, satisfaction, and retention
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Comply with corporate and restaurant-specific standard operating procedures (SOPs) – and ensure that the F&B team is following these guidelines
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Help to recruit exceptional staff members and ensure they’re properly trained to execute their job duties above expectations, making sure they understand the company culture
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Actively participate in any Manager meetings
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Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards and procedures, complying with health and legal regulations, and maintaining security systems
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Maintain a friendly, caring, and professional demeanor at all times in a fast-paced environment
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With the assistance of the Executive Chef, oversee food and labor costs
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Development of the menus, seasonal
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Track purchasing, inventory, and prep production
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Run the line of Maple and Ash and ensure quality service
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Create daily specials
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Schedule, mentor, and manage the team
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Ensure maintenance of quality standards
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Communicate clearly with managers, kitchen, and other support staff
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Other tasks as assigned
Qualifications
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4 years of higher management culinary experience
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High end level restaurant experience is a must
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Strong written and verbal communication skills
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Strong passion and dedication to food, beverage, and hospitality
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Polished, professional, and energetic approach management
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Ability to work well in a systems-driven environment
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Ability to be adaptable and abide by the policies and values of the company
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Ensure kitchen hygiene and food safety standards are met.
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Ability to stoop, reach, bend, walk.
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Forward bend of head/neck for countertop activities.
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Ability to move equipment and/or product up to 25 lbs.
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Complete position requirements in a noisy, fast-paced environment
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Ability to handle a variety of equipment safely.
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Must be able to be stand, sit or walk for extended periods of time
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Must present a professional appearance in a clean uniform
