Position Title: Chef

Reports To: General Manager/Director of Culinary

Position Summary: Responsible for leading and managing the kitchen team, overseeing cost of goods, menu planning, recipe writing. 

Duties and Responsibilities

• Oversee and ensure that company standard operating procedures are met 
• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Oversee all food production; responsible for managing inventory and purchasing of products
• Ensure food cost goals for restaurant are met by utilizing company systems and procedures
• Manage daily performance of all BOH team members to build and develop a team that meets company standards and expectations
• Manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining In partnership with the General Manager; interview, select and train all new hires
• Work with GM to push restaurants financial and culinary growth
• Work with Director of Culinary Operations to set yearly budgets and capital expenditures
• Properly maintain cleanliness and functionality of equipment 
• Oversee and manage the kitchen during prep and service ensuring that service runs smoothly
• Handle all guest concerns and suggestions pertaining to the kitchen and food
• Promote safety and proper sanitation among all staff. Ensure that all staff are trained and follow health department protocols.
• Work with culinary director to develop ideas, recipes and menus for the restaurant
• Responsible for the development of culinary team in leadership, training, and technical skills
• Responsible for identifying and developing talent within BOH staff to promote and develop talent with-in.

Requirements

• Five Years of high volume kitchen management
• Good computer skills: Google Documents, some simple graphics, Homebase and familiarity with POS systems and reports; primarily TOAST
• Food Service Manager certification $50000 - $60000 per year