Head Chef

One of LoHi's best Latin restaurants is looking for its Culinary leader! Come and be a part of a tight knit family that has culinary innovation at its core! Señor Bear is a one-of-kind Latin inspired restaurant influenced by Peru, Brazil, Puerto Rico, and Mexico. Compensation: Base 75-90k DOE + quarterly bonus plan tied to sales, profit, reviews , $300 medical contribution toward the company's major medical insurance plans. Other benefits: Quarterly bonus plan, FLEX unlimited Time Off, company wide discounts, 401k JOB TITLE: Chef DEPARTMENT: Culinary REPORTS TO: Culinary Director FLSA Classification: Exempt

PURPOSE

The Chef will oversee the daily kitchen operations, partner with the Culinary Director to create an innovative menu, train and lead the kitchen staff, and prepare and/or coordinate the preparation of food ordered by guests.

ESSENTIAL DUTIES & RESPONSIBILITIES

Hires, trains and/or oversees training of entire kitchen staff. Supervises work product from kitchen and back-of-house staff. Delegates and ensures completion of daily tasks. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees as needed and in accordance with company policy. Oversees the operations of the kitchen and back-of-house, ensuring that food, presentation, and plating are of the highest quality and are prepared safely, efficiently, and according to specifications or request. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Manages food and labor costs. Maintains kitchen budget. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment, recommending repairs or replacements as needed. Design and implement back up plans when employees are out and during surges in volume. Assists the Culinary Director in creating and modifying the restaurant’s menu based on food trends, food costs, and seasonal availability. Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu. Performs other related duties as assigned.

REQUIRED KNOWLEDGE/SKILLS/ABILITIES

Ability to produce an excellent culinary and restaurant experience for guests. Extremely creative. Excellent verbal and written communication skills. Excellent time management, scheduling, managerial, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Understanding of P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue.

QUALIFICATIONS/EDUCATION

Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional chef. 4+ years of culinary managerial experience required including training and development. #J-18808-Ljbffr The Culinary Creative Group