What are the responsibilities and job description for the Chef position at Slow Hand Food & Drink?
Slow Hand Food & Drink is currently seeking a leader for our BOH team. The chef also works as a collaborator with the FOH Management Team to ensure to highest level of service. The ideal self-motivated and reliable candidate must be proficient in classic techniques, communication, organization, cleanliness, and consistency.
Additional Notes
10 Days Paid Time Off
Contributory Health and Dental Benefit Package
Performance-based Quarterly Bonuses (starting after 6 months of employment)
Qualifications
- Experience working as a sous chef or chef
- High familiarity with kitchen equipment, processes, and health and safety guidelines
- Able to delegate tasks effectively and assist when needed
- Adaptable to high traffic and kitchen volume
Our CORE VALUES that form the foundation of our measurement of success:
- We believe in providing the absolute best service.
- We believe that good is not good enough.
- We believe in honesty and trust.
- We believe in the ongoing training and development of our people.
- We believe our continued success depends on teamwork.
- We believe in a clean and orderly establishment.
- We believe in doing business in a professional and orderly manner.
- We believe in being responsible to others and to ourselves.
Specific Responsibilities:
- Menu Development
- Develop additional seasonal menu offerings
- Work with farms and purveyors to acquire the best product at the best price
- Recipe Development
- Cost each dish and recipe
- Train staff to prepare recipes accurately
- Create menus and FOH notes for each dish
- Work with FOH management on FOH staff food knowledge
- Ask for feedback constantly from FOH
- Dictate any allergens
Staffing
- Provide direction to employees regarding operational and procedural issues.
- Interview hourly employees. Direct hiring, supervision, development, and when necessary, provide disciplinary action and termination of employees.
- Conduct orientation, explain the Slow Hand Philosophy and oversee the training of new employees.
- Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews.
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is adequately staffed for all shifts.
- Fill out weekly checklist on Sous Chef Performance
- Fill in performance evaluations for line cooks
Product Management
- Cost of goods
- Inventory
- Prep and par controls
- Product quality and consistency
- Proper Rotation of prepped items
- Cleanliness/Organization
- Oversee the daily and weekly cleaning responsibilities of the BOH staff
- Delegate the organization of all areas (dry storage, Walkins, Basement, Kitchen, Outside Trash)
- Maintain a safe, clean and organized work environment for all employees
ABOUT US:
- 3 West Hospitality / Brickette Lounge is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We give consideration for employment to qualified applicants without regard to age, race, color, religion, creed, sex, sexual orientation, gender identity or expression, national origin, marital status, disability or protected veteran status, or any other status or characteristic protected by federal, state, or local law.
For more information, please visit our website at:
- https://www.3westhospitality.com/
- https://www.slowhand-wc.com/
