What are the responsibilities and job description for the PM Expo position at Garden Table?
We are a locally owned brunch dinner restaurant with a third location opening in Carmel, IN. The Chef/Kitchen Manager will lead daily back of house operations and menu development and execution. This position is integral to the Garden Table brand and the customer experience. This position requires leadership and time management skills, as well as a passion for creative food.
Responsibilities include:
- Ordering according to pars and needs, ensuring order accuracy
- Checking in deliveries
- Ensuring all prep work is complete as needed daily
- Managing BOH staff schedules and staffing needs
- Costing and pricing of all menu items
- Creating seasonal menus and specials
- Ensure all kitchen practices and cleanliness go above and beyond Health Code requirements
- Work with Director of Operations to watch food spending/cost as well as labor cost and make necessary adjustments
- Work with Front of House GM to ensure smooth service, great customer experiences, and restaurant success
- Work with Front of House GM, Director of Operations, and Owner for menu development, rollout, and staff training
Candidates should have:
- Ability to work on your feet for long periods of time
- Previous kitchen management experience
- Servsafe certification
- Ability to multitask
- Ability to maintain a professional demeanor in a busy restaurant environment
- Ability to create professional relationships with current vendors
- Ability to curate additional relationships with local farms, food vendors, and other restaurants in the neighborhood
- Ability to occasionally lift up to 40 pounds
Job Type: Full-time
Pay: $18.00 - $20.00 per hour
Benefits:
- Employee discount
- Flexible schedule
Schedule:
- Evening shift
- Night shift
- Weekend availability
Experience:
- Kitchen management: 3 years (Preferred)
- Restaurant experience: 7 years (Preferred)
Shift availability:
- Night Shift (Required)
Work Location: In person
Salary : $18 - $20
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