Chef

Executive Chef Our Mission: To share our love of aviation and craft beer, we provide a safe and welcoming environment for our neighborhood, while giving back to the community through collaboration and partnership. FlyteCo Brewing gives 10% of profits to the future of aviation through local and national scholarships. It is our goal to both inspire and support the next generation of aviators and aviation enthusiasts alike. What's in it for you: Ability to help build and structure our menu and source products based on the menu direction ownership has laid out. Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $65,000-$75,000 Competitive benefits program Training and Skills Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile. Value for high quality food and beverage. Ability to communicate effectively with team members, both BOH and FOH, Management, and Community. Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills Responsibilities What you’ll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants’ recipes, portioning, cooking, and serving standards. Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields. Portioning food products prior to cooking according to standard portion sizes and recipe specifications. Handling, storing, and rotating all products properly and in accordance with company standards. Overseeing and delegating food prep assignments as needed. Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Training kitchen personnel in cleanliness and sanitation practices. Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points. Qualifications What we’re looking for: 4+ years’ experience in varied kitchen supervisor positions including Sous Chef. 2+ years’ experience working in a high-volume, scratch kitchen. 1+ years’ experience managing budgets and culinary cost controls. Working knowledge of company software including Google Sheets, Arryved, Quickbooks. Ability to oversee a team of 15+ BOH staff. Must be able to stand and exert fast‑paced mobility for period up to six (6) hours in length. Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds. Must be 21 years old and over Our team takes the current Covid‑19 pandemic very seriously and has implemented additional safety and health guidelines to protect staff and guests. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. #J-18808-Ljbffr