Job Overview
Job description:
Where Work Matters
Some say our approach is “different.” We say we’re championing a better way! A way to make work fun, fulfilling, and financially rewarding. It’s simple: work hard, deliver results, and watch your career flourish.
PHG is responsible for BUNKY’S RAW BAR & GRILL, CHARLIE & JAKES BBQ BEACHSIDE, & BUNKY'S RAW BAR & BREWERY
PRODIGAL HOSPITALITY GROUP is hiring for the following positions:
KITCHEN MANAGER / CHEF / CORPORATE KITCHEN MANAGER
* Opportunities for advancement / growth!
* Weekends and holidays are required.
* Must be appropriate age for job you are applying
We offer competitive pay, and future growth & opportunities within our restaurant group. Each position has different benefits with them, so come in today and fill out an application. Or, for a faster response, email us a current resume today to set up an interview ASAP. We are looking for the best in organization, inventory control, cleanliness standards, and an ability to hire, train, and lead a boh staff, a great coach/ leader. We are seeking a leader with excellent organization skills that would like to continue their skills and go to the next level with our company.
We are offering opportunities for single and multi unit management. With more responsibility in our company comes many opportunities for advancement, bonuses, paid time off, better quality of life, and more. Please send your resume today to set up an interview and hear more about this exciting career with our company.
Kitchen Manager/Exec Chef information:
We are looking for someone who wants to grow their career with us!
Information of Skills, Duties, and Responsibilities
The Kitchen Manager/ Chef ensures our guest's meal experience begins and ends with exceptional service, as well as keeping the kitchen in an organized and health-code-compliant atmosphere. The restaurant requires an individual who can manage high-volume business while providing first class detail-oriented execution of recipes. The position manages all BOH Staff and is responsible for executing all recipes according to proper procedure. The KM will be responsible for meeting operational guidelines and ensuring profitability of the store. It is also the responsibility of this position to generate and manage costed recipes along with proper training to all staff. The Kitchen Manager directs, manages and evaluates overall performance of the kitchen staff. In addition the ideal candidate will enhance business operations by increasing productivity and profitability, and owning total achievement of kitchen goals. Our Kitchen Manager will oversee all kitchen operations, including but not limited to: Ordering/Receiving, calculating Recipe Costs, producing inventory and Cost of Goods (COGS), Training, Hiring/Firing
Benefits:
- Bonus earning potential
- Voluntary Disability, Dental, Vision and Life Insurance Policy
- Fast-growth company with advancement opportunities
Additional Info
Essential Duties and Primary Responsibilities:
- Ensure that food standards are met and prep staff is actively engaged in producing quality food prep.
- Understand all policies, procedures, standards, specifications, guidelines and training programs for BOH. Hold staff accountable for those objectives being met.
- Uphold food quality standards, portions, cooking procedures.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness by creating a positive and productive work environment.
- Lead by example directing daily shifts as MOD.
- Control product and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Oversee training of Prep members.
- Provide regular and ongoing performance feedback to all BOH staff
- Enforce restaurant policies and standards of conduct, administer prompt and consistent corrective action when policies are not followed.
- Direct staff employee evaluations and manage employment training and timeline of each member of the team.
- Provide feedback on all hiring and complete evaluations for Prep team.
- Actively monitor and adjust to hourly labor currently on the clock as it relates to business levels.
- Ensure employee clock ins are consistent with hours scheduled and worked.
- Conducts pre-shift line-ups and works as MOD on a weekly basis.
- Schedule Prep team shifts. Manage clock-ins/outs and scrub payroll.
- Actively manage Ordering/Receiving while controlling inventory.
Job Type: Full-time
Responsibilities
- Oversee daily kitchen operations across multiple locations, ensuring consistency in food quality, presentation, and service standards.
- Lead, supervise, and mentor culinary teams, including chefs, cooks, and kitchen staff, to promote teamwork and professional growth.
- Develop and refine menus that align with brand standards, current trends, and customer preferences while managing food cost controls.
- Manage inventory levels effectively by monitoring stock, controlling waste, and coordinating with suppliers to ensure timely deliveries.
- Ensure strict adherence to food safety regulations and sanitation standards to maintain a safe working environment.
- Coordinate with catering and banquet departments to plan large-scale events with precision and excellence.
- Implement training programs focused on culinary techniques, safety procedures, and customer service excellence to elevate team performance.
Skills
- Extensive culinary experience with strong background in fine dining and catering environments.
- Proven supervising experience managing multiple teams or units simultaneously.
- In-depth knowledge of food production, menu planning, and kitchen management best practices.
- Familiarity with inventory management systems and cost control strategies.
- Excellent leadership skills with the ability to motivate teams and foster a collaborative work environment.
- Strong understanding of food safety protocols and dietary department standards.
- Experience in banquet operations, food handling, cooking techniques, and hospitality service management. Join us as an Executive Chef / Multi-Unit Corporate Chef where your culinary expertise will inspire teams, delight guests, and shape memorable dining experiences across our venues!
Pay: $60,000.00 - $85,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Paid time off
Work Location: In person
