401k with a fully vested employer match, Health, Vision, Dental and PTO. NorthPointe Hospitality also offers a Daily Pay Option. Employees will be able to make secure, instant transfers of earned wages for a fee, before payday, whenever and wherever they need to, 24/7/365.

HEADCHEF - POSITION SUMMARY

Our creative and motivated Head Chef is expected to lead the Back of House team and work alongside them to ensure that the product leaving the kitchen is prepared accurately, timely and to the highest standards possible.  We would like an individual who will use their culinary expertise and leadership abilities to maintain a clean and orderly kitchen.

The Head Chef’s business responsibilities include managing all aspects of the kitchen to deliver an excellent Guest experience without sacrificing quality. You will be capable of exceeding budgetary expectations with regards to food and labor costs.  You must have the flexibility to consistently work weekends, holidays and frequent late nights.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Nurture a positive working environment and maximize employee retention by developing and training personnel for career progression.

Develop new menu options based on seasonal changes and customer demand.

Cost menu’s out to ensure profitability and assist in the processing of invoices.

Ensure that kitchen staff adhere to quality, hygiene and cleanliness standards.

Stay up-to-date with culinary trends and kitchen processes.

Managing the inventory and ordering stock as needed.

Recruit and train new kitchen employees to meet restaurant and hotel standards and evaluate their performance.

Create schedules for kitchen employees to ensure coverage and maximize operational efficiencies.

Supervise back of house payroll.

Handle staff issues, such as PTO, attendance, and taking disciplinary action when necessary.

Adhere to ServSafe protocols.

Participation in weekly meetings when Restaurant General Manager is unable to attend.

Work with the Sales & Catering team to ensure that the Catering Menu is appealing and cost effective.

Participation in the Manager on Duty program is required.

PREREQUISITES:

• Our Head Chef will have a valid ServSafe certification, superior attention to detail, excellence in budgeting and be an exceptional communicator with a proven track record.  A minimum of five years’ experience in a similar role at an upscale casual restaurant is required and a bachelor’s degree in culinary science or relevant field would be preferred.