Corporate Chef

Summary of Position:

Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness.

Duties & Responsibilities:

• Manage day-to-day Kitchen operations and Culinary team.
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.
• Track food costs while Managing Vendors to provide Standard Cost-efficient Products.
• Estimate Food Consumption and Requisition of Food Purchase.
• Standardize Production Recipes to ensure consistent quality.
• Responsible for continued growth and development of staff.
• Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering.
• Responsible for all the kitchen purchasing, receiving and storage Procedures.
• Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed.
• Implement and maintain Culinary Excellence Standards and practices.
• Train and manage kitchen personnel and supervise all culinary activities.
• Support managers in all management functions.

Qualifications:

• At least 5 years experience in a similar capacity.
• The ability to manage in a diverse environment with focus on client and customer services.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Strong organizational and time management skills.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time.
• Full day availability is required, flexible schedule.
• Should expect to work 50 hours per week.
• Serv-Safe or Houston Food Certificate is required.
• Computer skills in Word and Excel are a plus.
• Learn restaurant steps of service.
• Learn restaurant operational system.
• Learn and follow training manuals.
• Develop competent and agreeable work ethic.
• Interact with all guests and employees with respect, professional pleasantries and courtesies.
• Embrace supervisory directions.
• Maintain a positive attitude and a commitment to professional growth and personal development.

Expectations

• Successful execution of all events and daily deliveries.
• Achieve and Maintain food cost goals.
• Consistently follow Menu Standards.
• Profitable Sales Growth.
• Ability to Effectively Interface with Clients and Associates.

Work Schedule

• Tuesday to Saturday (Same as Operations Managers of units)

(Check Managers schedule)

Sunday and Monday - off

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Physical Setting:

• Fine dining restaurant

Supplemental Pay:

• Bonus pay

Ability to commute/relocate:

• Glendale, AZ 85308: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: One location