Chef / Kitchen Manager

Chef / Kitchen Manager Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Chef / Kitchen Manager oversees all aspects of the culinary side of the business including hiring, staffing, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude. They hold the team accountable for top tier results and are passionate about food and hospitality. The Chef works with pride and must have a tremendous work ethic that sets the tone for the team. RESPONSIBILITIES Coordinates, leads, and directs Sous Chefs Source, hire, and train Sous Chefs, Line Cooks, Prep Cooks, and Utility Team Members Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks Partners with the General Manager and FOH Managers on training and educating all team members Coaches, teaches, and develops all team members with a focus on the Sous Chefs Ensures 100% recipes adherence by all team members (including Sous Chefs and FOH Managers) Holds team accountability to policies and procedures set forth by American Social Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization Leads the implementation of a HACCP plan and ensures all team members follow as well Keep a clear line of communication with the General Manager, as well as the Corporate Chef and DO Run food cost to goal focusing on ordering, preparations, and waste management Manages controllable costs to goal and aware of relevant P&L results Manages the culinary side of the back office accounting and scheduling systems Prepare orders based on pars and projections Performs accurate inventories and clearly communicates food cost to Leadership and all Team Members Perform Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift Works directly with the Event Coordinator on all events, parties, and catering Works with Marketing on executing PR events often representing American Social at these events Holds team members to the proper Image and Appearance Guidelines including proper hygiene Manages the overall restaurant equipment maintenance program, not limited to kitchen equipment Monitor guest satisfaction measurements including Yelp and other reputation management as one tool to identify culinary successes and challenges ABILITY TO: Be adaptable to a changing environment Clearly communicate to all levels of the organizations Manage team of up to 75 people Hold 1 on 1’s and communicate areas of opportunity and development Bring creative ideas to build sales and overall brand improvement Work in an organized manner Multi-task and have a great sense of urgency with changing priorities Work independently as well as in a team environment Ability to work under pressure and meet deadlines Maintain a professional and polished appearance Follow Company Budgets and established goals Able to work in a fast pace environment Prioritizes projects and solicitates direction when necessary Work nights and weekends Work 12+ hours shifts as necessary EDUCATION AND SKILLS: 5 years Chef experience in a Full Service and High-Volume Restaurant Strong communication and leadership skills Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros) Advanced organizational skills Bilingual is a plus Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.) Serv Safe Certified Strong knowledge of proper food handling and sanitation standards Proficiency in Microsoft Office Must be authorized to work in the United States Job Type: Full-time Compensation: Competitive salary #J-18808-Ljbffr