Chef

*JOB DESCRIPTION* *POSITION TITLE:* Chef *DEPT/LOCATION:* Back of House - Variable to start, with the understanding that a permanent location will be established.
Will discuss location further during pre-screening interview.
*REPORTING TO:* Corporate Executive Chef *FLSA CLASSIFICATION:* Full-Time, Exempt *JOB SUMMARY* * Responsible for the entire kitchen, staff and scheduling for designated location.
* Creates new food entrees, monitors food quality, and follows all food safety regulations.
* Build team members to become a synchronized unit.
* Create and develop daily specials.
* Manage daily menu and adjust to meet guests’ requests.
* Manage food preparation for events.
* Ensures kitchen cleanliness and overall sanitation.
*DUTIES AND RESPONSIBILITIES* * Directs kitchen staff and is accountable for all kitchen operations.
* Ensure compliance with sanitation and safety regulations.
* Selects choice ingredients that will give dishes the best flavor.
* Experiments to come up with new specialties that will draw guests into the restaurant.
* Coaches the kitchen staff to increase performance.
* Determines how much food to order and maintains an appropriate supply at the restaurant.
* Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience.
* Works quickly and accurately during busy periods, such as weekends and evenings.
* Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy.
* Takes direction and works with the restaurant's administrative team.
* Chooses ingredients and designs a menu based on the seasonal availability of food items.
This job description describes the general nature and scope of responsibilities.
Other duties and responsibilities may be assigned.
*EDUCATION AND EXPERIENCE* * Minimum of two years of experience or similar position in a high-volume restaurant.
* ServSafe certification a plus.
*KNOWLEDGE, SKILLS AND ABILITIES* * Understands all aspects of the kitchen equipment.
* Possesses skills such as chopping, prep, execution.
* Oversees food preparation, checking that all kitchen staff perform their duties.
* Monitor equipment quality and schedule maintenance.
* Inventory knowledge and experience needed – must be available to monthly inventories.
* Strong communication skills between staff, executive chef, director of operations and owner.
* Must have some catering / large event experience in food preparation.
* Open availability with your schedule.
* Ability to hold oneself accountable for actions, successes, and failures.
* Ability to be flexible in the work environment and adapt to changing organizational needs.
* Maintain high-level of personal grooming, cleanliness, and appearance.
* Spanish language ability is a plus.
*WORKING CONDITIONS* * Primarily active work, spending hours standing and walking, exerting up to 25-40 lbs.
of force.
* See at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid potential hazards.
* Hear so that verbal communications can be received, understood, and acted upon.
* Read, write, and perform addition/subtraction calculations.
* Remember abbreviations and menu items.
* Control and utilize slice, chop, and operate equipment.
* Bend, handle, carry, lift, reach, wipe, climb and stoop.
* Walk and stand for up to eight (8) hours.
* Primary working position is standing and walking with occasional stooping, crouching and kneeling; frequent reaching, carrying, lifting, pushing, pulling, typing, grasping, talking, speaking clearly, hearing and seeing.
* Moderate to loud noise level consistent with a restaurant environment.
Outside environmental factors during the summer season.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.
Job Type: Full-time Pay: $60,000.
00 - $65,000.
00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Flexible schedule * Food provided * Health insurance * Paid time off * Referral program * Retirement plan * Vision insurance Experience level: * 2 years * 3 years Pay rate: * Yearly pay Shift: * 10 hour shift * 8 hour shift * Day shift * Evening shift * Morning shift Supplemental pay types: * Bonus opportunities * Performance bonus Weekly day range: * Monday to Friday * Weekends as needed Work setting: * Casual dining restaurant * Fine dining restaurant Work Location: In person