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Chef

compensation: 40,000 - 55,000 Yearly Salary
employment type: full-time

Objective

This position has the primary responsibility and oversight to manage all back-of-the-house operations, production and personnel, including food preparation, kitchen freezer/walk-in refrigerators and storeroom areas.

Essential Responsibilities

  • Actively participate with the operations leadership team in reviewing, testing, planning, developing and implementing the Companys ever-changing menus.
  • Accountable for the menu planning and development for a specific location, including favorites and specialties and daily specials for that location.
  • Supervise kitchen team to maintain the Companys highest standards of cleanliness, organization, safety and sanitation of the kitchen areas.
  • Conduct employee training on cooking methods, presentation techniques, portion control and retention of nutrients.
  • Work with the General Manager to investigate and resolve any food quality and service complaints received.
  • Demonstrate ability to lead by example and support the morale and motivation of the team.
  • Develop and monitor budgets (including labor) for the kitchen location to ensure efficient operation and production and to ensure that expenditures stay within budget limitations.
  • Purchase or requisition food items, supplies and equipment.
  • Accurately and timely code invoices for all food and non-food items purchased or requisitioned for the restaurant.

Additional Responsibilities

  • Participate in the monthly inventory process.
  • Recruit and hire for the kitchen, as needed, to maintain efficient staff numbers.
  • Analyze research and stay abreast of food trends and culinary technical skills.
  • Performs other related duties as required or assigned.

Requirements

Required Knowledge, Skills, and Abilities

  • Knowledge of food preparation procedures.
  • Skilled in accounting and finance.
  • Ability to manage others.
  • Ability to communicate effectively.
  • Ability to be flexible and reliable.

Physical & Mental Requirements

Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift and move 10-100 pounds. Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls.

Position Snap Shot

Employment Type: Full-Time

Job Type: Exempt

Pay Type: Salary

Supervisor: General Manager

Manages Others: Yes

Minimum Education: High School Diploma or GED; Bachelors Degree Preferred

Minimum Certification: ServSafe Certification, Culinary Arts Diploma or Certification Preferred

Minimum Experience: 3-5 Years

Age Requirement: 21 years or older

Required Travel: Less Than 10%

Driving Requirements: No

Tools & Equipment Used: Industry standard kitchen equipment, included but not limited to mixers, blenders, slicers, fryers, ovens, grills, etc

Equal Opportunity:

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.

The employer retains the right to change or assign other duties to this position as a result of evolving business needs.



Apply Here

PI113746780

  • Principals only. Recruiters, please don't contact this job poster.
  • do NOT contact us with unsolicited services or offers

post id: 6980369804

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