Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
At lloyd, we offer real career opportunities in hospitality. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 15 years. We are looking for a people-first manager to help our team grow and succeed. We are currently seeking a passionate and experienced Chef to lead our Elmwood Ave location. This is a hands-on leadership role where you will be the driving force behind our people, our operations, and our financial success. You will live and embody the lloyd Core Values, leading by example to cultivate a positive, high-performing team environment. As our Chef, you: Are outgoing and personable, disciplined, able to take initiative, and a natural leader. Are able to motivate employees to work as a team to ensure that food and service meet our high standards. Can handle the pressure of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Are a creative and critical thinker who strives to continuously improve both themselves and the organization. Possess exceptional communication skills for dealing with diverse staff. As our Kitchen Manager, your primary responsibilities will be to:
Lead & Develop Your Team:
Strategic Hiring & Training:
Direct the hiring process for your kitchen team. Execute comprehensive and continuous training to develop all employees utilizing our proprietary training guides.
Scheduling & Staffing:
Maintain an up-to-date staffing plan, create the weekly schedule for all kitchen and prep employees to ensure the restaurant is fully staffed for all shifts.
Performance Management:
Provide ongoing feedback, conduct performance reviews, document conversations, develop your team and administer terminations when necessary.
Manage Financials & Operations:
Financial Oversight:
Monitor and manage food costs, control waste and complete waste logs, finalize payroll, distribute paychecks, oversee/regulate variable hourly labor costs,.
Cash Handling:
Oversee all cash handling procedures, including counting drawers, preparing bank deposits, and managing the safe.
Inventory & Ordering:
Lead inventory counts and oversee the ordering of all food and supplies. Analyze recipes and make recommendations based on ingredients, labor and overhead.
Uphold Lloyd Standards:
Quality & Safety:
Champion food safety and sanitary practices (ServSafe). Ensure every order meets our high standards for safety, quality and presentation. Develop, formulate and implement universal documents and reports throughout all areas of operations for each location.
Hands-On Leadership:
demonstrate cooking techniques, fill in on the line, and resolve guest complaints . Provide direction and leadership to all lloyd crew members on a day-to-day basis to ensure success. Resolve any guest complaints concerning food and beverage quality as well as service.
Vendor & Facility Management:
Inspect supplies, equipment, or work areas to ensure conformance to established standards. Maintain vendor relationships and coordinate equipment repairs.
The Necessary Extras:
Scheduling and executing quarterly deep cleans. Updating order guides monthly. Masa & tortilla production back up Other duties as assigned, including assuming responsibilities of direct reports when necessary. What we offer that sets us apart: Free lloyd every day (when you're working!) Medical, Dental & Vision Insurance Paid Time OffMaternity/Paternity Leave 401K, including Company contributions Employee discounts and free uniforms Holiday staff appreciation events and parties
Job Requirements:
3 years' experience in culinary management Bachelor's Degree preferred, or equivalent experience in leadership/management training
Job Requirements:
Must be available to work a flexible schedule, including evenings and weekends (typical work week is 50+ hours). Proven kitchen management experience, including managing a team of 15 or more, with a strong focus on people leadership, scheduling, and financial management. ServSafe Certification required (or must be obtained within 30 days of hire). Ability to perform all physical requirements of the role, including every position on the line and dishes, standing for prolonged periods and lifting up to 45 lbs. A valid state's driver's license and a clean driving record
Salary:
$62,000 - $72,000 per year (up to 10% discretionary bonus)
