The Kitchen on Main is actively seeking an experienced Executive Chef to join our team in a brand new kitchen!
We have a proven menu in place. Looking for an Executive Chef that can follow current menu recipes Plus has the skill set for features that will be introduced later.
Ideal candidate will have experience in a fast paced, open kitchen concept with scratch preparation. Candidate will be knowledgeable in fresh proteins and preparation. Candidate will have experience with breakfast, lunch, and dinner items or be willing to learn all areas and menu items.
As a company, we pride ourselves in our quality of product, our service of those products, and our team work ethic. Those categories being an extreme amount of dedication to the job, an abundance
of knowledge and training, and a willingness to learn that far exceeds your immediate position. As a manager within the company, you must be willing to adhere to these categories and what it takes to excel in them. We strive on the basis that you cannot expect the supporting staff that you are supervising to accomplish anything unless you can accomplish it as well or better than they are expected to. That expectation is one that does not waiver. We work together as a team both within the respective location that are working within and all of the sister locations, providing knowledge, assistance, and support. In order to succeed in the position, the additional areas will be expectations that will need met:
Training is required for the position that you hold with continued ongoing training. You will be required to discuss all information gathered at the monthly manager’s meetings with the Sous Chef and GM to ensure you are up to date on all required information. You should also be knowledgeable on all training and be able to pass all tests given to employees which you are assisting in overseeing. You are also required to be able to efficiently work and train in each section within your department.
Information/ knowledge/training requirements
- Knowledge of all areas within your department inclusive of training documents, hand written testing, lab testing, and all additional information given in the form of guides/cheat sheets/etc.
- Training will be completed in sections for the department which you are in on a daily, weekly, and monthly basis excelling through based on adherence, testing, and overall knowledge
- Responsible for all menu knowledge inclusive of all food, liquor, beer and wine, banquet,and options for larger parties
Scheduling/staff management responsibilities
- Working all stations to cover shortages if needed
- Maintain staff hours within needs of company by assisting boh manager and gm in working stations, cutting employees from shift during slow times, and ensuring proper training of
all boh staff so that one employee can handle a station
- Knowledge of stations and what type of employee works best in each station - Assisting in Completing quarterly staff evaluations
- Assisting in Training all new hires using the training guides, processes and protocols outlined to you following company standard- these are able to be adjusted with approval by regional and/or owner
Ordering/Inventory Responsibilities
- Notifying owner/regional/gm of changes that need made to order guides based on ability to retain/get product
- Assisting SC in Completion of in house inventory weekly
- Ability to utilize/repurpose extra product for seasonal items and promotions - Utilizing sister locations for food products and properly transferring product from location to location - Assisting in Completion of an end of month inventory of all product within department- inclusive of all items utilized by boh staff
- Assisting with Completing bi-weekly tasting for employees for new features inclusive of backgrounds on all of the products to assist in allergy issues and selling points for the serve staff
- Ability to cost out food and finished product in portion size, bulk size, and menu price utilizing inventory sheets- knowing the calculations without the inventory sheets
Boh maintenance
- Maintain kitchen and all boh areas that are utilized by boh to standard and cleanliness
Asssit in foh managing foh cleanliness
- Maintain serve safe certifications and licensing protocols
- Assisting in Ensuring quality control of each station within your department- cleaning lists, par sheets, knowledge sheets, schedules, station line sheets, cleaning products, etc
- Organize stock following rotation protocols and dates
Shift responsibilities
- Ensure coverage of your shift if you are unable to attend
- Ensuring Approval by owner/regional manager of all vacation time at least 3 weeks in advance with proper coverage for your shifts
- Assist in Ensuring your department is covered with trained, efficient staff that can handle the demands of the station that they are in
- Quality control of all areas to ensure that station cleaning lists, pars, stock, lines, pos stations, featured items, and all needed items are available and in position for shift - Closing responsibilities which include ensuring all products are properly put away, all items are stocked, all equipment is off/turned to respective requirements, all needs are covered/sanitary ( cooler shut, product put away correctly with label and dates, spill sheets filled out, monies drawers, etc)
- Locking of building and building efficiency (lights, heat/air, tv’s, etc)
must follow all company guidelines
- Must follow guidelines and protocols outlined in company handbook as all other staff
- Must hold professional standards
o Follow appropriate dress code
o Follow ethical and legal guidelines
o Follow company policies when speaking with guests - Must be open to coordination with other staff members- we work as a team
- Kitchen on Penn runs on a no smoking policy-this is only modified if the employee is working a double shift (8 hours or more)
Job guidelines:
- paid on an hourly rate which will be discussed with owner before hire
- required to work line shifts to keep cost down - must be at least 21 years of age
- must be serve safe certified, or become certified BEFORE the end of training, at a cost to the employee (you take the certification with you, it is not attached to the company)
- required to follow through with monthly managers meeting notes to ensure continuation of changes
- must have reliable transportation and are required to be on site at least 10 minutes previous to the start of shift- company needs will need met meaning there may be times in which you are required to be on site during unscheduled times
- responsible for staying on shift until closing- the hours of closing are dependent on the day of the week and are set- this means that you cannot call last call when you choose-approval is needed- the only time this is changed is if a properly trained closer is in place
- responsible for ensuring that the restaurant is clean and in closing condition before leaving for the night -
- All other information will be gone over when/if hired at the start of training
Training for this position will be required and completed by owner, executive chef and/or general manager
Job Type: Full-time
Pay: $50,000.00 - $65,000.00 per year
Benefits:
Schedule:
- 10 hour shift
- 12 hour shift
- Monday to Friday
- Weekends
Experience:
- cooking: 1 year (Required)
- Sous chef: 1 year (Preferred)
License:
Work authorization:
Shifts:
- Morning (Required)
- Mid-Day (Required)
- Evening (Required)
Work Location:
Pay Frequency:
- Bi weekly or Twice monthly
This Company Describes Its Culture as:
- Detail-oriented -- quality and precision-focused
- Team-oriented -- cooperative and collaborative
Work Remotely:
COVID-19 Precaution(s):
- Personal protective equipment provided or required
- Sanitizing, disinfecting, or cleaning procedures in place
