This job contributes to The Boozy Mutt’s success by managing all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, hiring and training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. The incumbent is responsible for modeling and acting in accordance with The Boozy Mutt’s mission and values.

   Job Responsibilities: Pre-Opening

As the Head Chef, you will be among the first employees of The Boozy Mutt! You will also be a critical, full-time partner helping lead efforts to open as soon as possible. We are strategically looking to have the Head Chef onboard ~2-2.5 months prior to opening so that you have time to learn the business, assist with pre-opening activities, and cultivate our collaborative culture. You will be expected to share expertise, opinions, and advice about various aspects of the business given your knowledge and prior industry experience.  You will own many elements of the opening process, with support from ownership and the General Manager, which include but are not limited to:

·         Understanding and exemplifying the mission and vision that is set forth by ownership for The Boozy Mutt

·         Cultivating the food menu, pricing strategy, and product sourcing – inclusive of both human and dog options.  The overall vision for the menu is American bar food with a healthy twist.  Must be aware of which ingredients are harmful or safe for dogs to consume.  Must also provide alternative options for vegan, gluten free, etc. customers.  

·         Work with the GM to generate a private event strategy inclusive of menu, décor, optional packages, and pricing for doggie birthday/gotcha day parties, corporate events, weddings, philanthropies, general gatherings, and other!

·         Working with the GM to identify and source necessary materials for operating such as smallwares, first aid kits (dog/human), merchandise, cleaning supplies, linens, trash, etc.

·         Outlining and the executing a daily employee schedule template alongside ownership to ensure a competitive and attractive mix of tip distributions and hourly wages

·         Conducting interviews, hiring for kitchen positions and onboarding/training new employees to the highest standard expected.  Assist the GM with interviews and hiring for other positions.

·         Working with the owners to ensure the restaurant is ready to pass final Health Department Inspections.

·         Assisting the GM with updating the POS systems with new menu items.

·         Developing SOPs for everything in the kitchen and food areas– be specific! Humans & dogs need to be considered!

·         Creating pre-opening day training itinerary for all kitchen staff, coordinate with GM and non-kitchen staff

·         Executing trial opening events and menu review sessions

·         Building and implementing new employee checklist and training itinerary (for employees hired after grand opening)

·         Outlining opening and closing checklists – be specific! Humans and dogs need to be considered!

·         Familiarizing yourself with all elements of the business – we consider you an extension of our family!

·         Assist GM with developing and providing social medial content.

·         Any other tasks as required by the ownership team

We expect that workloads will vary from day to day leading up to the grand opening, however this is a full time position and you will be expected to be available M-F in the pre-opening phase.  You will be expected to check in with ownership multiple times per week to strategize on the pre-opening activities.  This includes site visits and phone/zoom calls.  It is our expectation that we all have a high say:do ratio which means we do what we say we will do and to accomplish tasks in a timely manner.

Job Responsibilities: Post-Opening

As the Head Chef, you are expected to function as a direct extension of the ownership team and to carry out the mission and vision that is set forth by the ownership team and promote the necessary behaviors and standards to the rest of the staff. You will technically be second in command to the GM, but it is our expectation that you operate with the GM as collaborative leadership team.  The ownership team does not plan to be present for day-to-day operating activities, so it is the expectation that you manage each and every element of the business (related to the food service) as if it were your own. You can contact ownership for support whenever needed.  The Head Chef will be empowered to make necessary decisions to ensure that the long-term goals and objectives of The Boozy Mutt are achieved.  The Head Chef will be responsible for all elements of the food component of the business including but not limited to:

Culture & Staffing:

·         Acts with integrity, honesty and knowledge that promote the culture, values and mission of The Boozy Mutt

·         Maintains a calm demeanor during periods of high volume or unusual events to maintain a clean and comfortable store environment.

·         Building a collaborative, hardworking, fun culture for employees.  Our goal is to have all feel a sense of community and belonging.

HR:

·         Hiring/firing decisions, ensuring all labor laws are followed, etc. Makes employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

·         Building weekly schedule with the GM and ensuring that the schedule is posted at least two weeks in advance out of respect for staff.

·         Schedules personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

·         Conducting team trainings, coaching sessions, and 1:1 meetings; identifying training needs for specific employees and working with employees to help them achieve their long term goals.

·         Oversees and ensures that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

·         Oversees and ensures that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

·         Provides orientation of company and department rules, policies and procedures to new kitchen employees.

·         Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

·         Attends all scheduled employee meetings and offers suggestions for improvement.

·         Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

Planning & Budgeting

·         Mapping, planning, and executing/delegating prep work for necessary menu items to avoid delays in service and consistency

·         Responsible for constructing on-trend, seasonal menus according to target price point and gross margin

·         Identifying opportunities to expand revenue such as delivery or takeout and promotions around these opportunities

·         Achieving necessary revenue and cost targets as it pertains to labor and food cost

·         Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.

·         Developing and modifying the menu and product offerings along with pricing strategy as needed to maintain margin targets and meeting client needs

·         Analyzes recipes to assign prices to menu items, based on food, labor, and overhead costs.

·         Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

·         Meets with sales representatives to negotiate prices or order supplies.

·         Maintaining inventory management

·         Optimizing product sourcing strategy

·         Coordination and planning of special events and promotions

·         Orders food, equipment, or other supplies needed to ensure efficient operation.

·         Ensures that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

·         Ensures that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Service Standards:

·         Responsible for controlling and directing the food preparation process

·         Developing and sustaining a culture of excellent hospitality, consistency, and customer service

·         Enforcing SOPs and adjusting SOPs as needed

·         Instructs cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

·         Creating functional plan for how the business operates when you cannot be present

·         Supervises or coordinates activities of cooks or workers engaged in food preparation.

·         Ensures that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

·         Demonstrates new cooking techniques or equipment to staff.

·         Fills in for fellow employees where needed to ensure guest service standards and efficient operations.

Safety & Maintenance:

·         Ensuring that all food safety standards are maintained at all times and ensuring that you and your employees are up to date on necessary trainings and certifications

·         Ensuring that all employees, customers, and dogs are safe at all times using strong food safety protocols and workplace safety regulations.  This will not be compromised under any circumstances.

·         Ensure that all kitchen equipment is maintained, serviced, and cleaned properly to ensure longevity and quality

·         Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

·         Monitors sanitation practices to ensure that employees follow standards and regulations.

·         Checks the quality of raw or cooked food products to ensure that standards are met.

·         Checks and maintains proper food holding and refrigeration temperature control points.

·         Inspects supplies, equipment, or work areas to ensure conformance to established standards.

Job Requirements

§  Must operate as an extension of the ownership team of The Boozy Mutt at all time and act with their mission, vision, and interests in mind.

§  Must demonstrate an ability to hit revenue, cost, and margin targets.

§  Must be able to lead and develop a team in a dynamic and fast paced environment while building a culture of community, inclusiveness, and fun!

o   Must hold employees accountable to operate to this standard.

§  Must be able to read and communicate in English clearly and effectively;

§  Must be able to operate POS, HR, Inventory Management, payroll, and other IT products

§  Must assist GM to maintain accurate and up to date financial records.  Must keep and organize any paperwork necessary for reporting and auditing.

§  Must maintain strong line of communication with ownership to communicate daily and weekly financial numbers, business updates, and problems or ideas

§  Must IMMEDIATELY communicate any substantial business problem as it relates to safety, sanitation, respect, or financial situation

§  Must follow non-discriminatory practices as it pertains to employment and customer treatment.  The Boozy Mutt is an equal opportunity employer and does not discriminate based on race, religion, gender, sexual orientation, etc.  Additionally, abuse of any kind (sexual, physical, emotional) will not be tolerated for the Head Chef nor any of their staff members.

§  Must be able to lift up to 50 pounds

§  Must demonstrate enthusiasm and commitment to guest satisfaction

§  Must LOVE dogs and be willing to learn how to accommodate their nutrition & dietary needs.

Qualifications

·         Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef

·         Up-to-date with culinary trends and optimized kitchen processes

·         Hands-on experience with planning menus and ordering ingredients

·         Familiarity with kitchen sanitation and safety regulations

·         Outstanding communication and leadership skills

·         Excellent organizational skills

·         Conflict management skills

·         Flexibility to work during evenings and weekends

·         Certification from a culinary school or degree in Restaurant Management a plus

·         Startup experience a plus

Salary : $60,000 - $75,000