Executive Chef/Kitchen Manager

Overview Joey’s invites you to join our professional staff providing our guests delicious, innovative food in an environment of warmth and relaxed hospitality. Bring your leadership, creativity and passion for food – explore this opportunity to help lead our Team. Note: This description outlines responsibilities and qualifications for the Kitchen leadership role. Duties and Responsibilities Menu Development Develop exciting new menu items to ensure the main menu is on track with current trends and guests requests Develop, plan and execute new menu items as well as daily specials and seasonal menu items, research new inventory items to ensure the best pricing available Ensure all new menu items are created using top quality ingredients that fit into the food cost objectives and goals Food and Kitchen Management Ensure that all food and products are consistently prepared and served according to the portioning, cooking and serving standards Responsible for inventory, ordering, and receiving of food, disposables, kitchen supplies and janitorial supplies; monitor inventory levels, pricing and waste of food, disposable and kitchen supplies to conform to prescribed cost-of-goods levels Ensure the safe and proper handling, holding and storage of all foods according to sanitation guidelines Stock and maintains sufficient levels of food products at line stations to assure a smooth service period Complete daily food temperature and quality checklists to ensure safe and top-quality food is served to all guests Maintain an orderly, clean and sanitary kitchen facility always. Complete a daily temperature log of all coolers in the facility. Closes the kitchen properly and follows the closing checklist for kitchen stations. Staffing Hires and maintains functional workforce to both meet the demands of the operation and conform to prescribed labor cost levels Understands and promotes a positive workplace environment Continually coaches and develops staff to achieve company objectives in sales, service, quality of product, appearance of facility and sanitation and cleanliness Able to train any employee the proper presentation, make up technique, preparation method and desired flavor of all items on the menu Attends and/or leads all scheduled BOH meetings and brings suggestions for improvement Requirements and Qualifications Four to six years of management experience in a high-volume restaurant Bachelor’s degree preferred or equivalent work experience ServSafe certified or ability to become certified Have knowledge of service and food and beverage, generally involving at least three years of back-of-house operations positions Understanding and ability to utilize restaurant technology and systems including: computers and programs (MS Word, Excel, PowerPoint, Outlook); POS terminals Proficient in the following restaurant functions: purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports Possess basic computer skills and can calculate figures and amounts such as weights and measures, discounts, sales tax, cost percentages, and cash register balancing Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals Be able to work in a standing position for long periods of time Be able to reach, bend, stoop, and frequently lift up to 50 pounds Competitive salary, benefits, career advancement opportunities and more. We are closed on major U.S. holidays! #J-18808-Ljbffr The Root Restaurant & Bar