The ROOF Head Chef is directly responsible for all aspects of food production for ROOF including menu planning and food preparation for to ensure guest satisfaction. Serves as the technical expert and trainer for all outlets. Directly supervises ROOF kitchen staff and implements business practices that uphold the company culture and core values. Contributes to revenue and operating profits through the implementation of services and creating opportunities for growth within ROOF.

Duties/Responsibilities:

Directs daily operations of food production, including menu planning, inventory, and food preparation to ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines. Collaborates with Purchasing Agent for purchasing and ordering. Supervises direct staff and kitchen staff by delegating authority, assigning and prioritizing activities and monitoring operating standards for the production, cooking and serving of food. Oversees preparation, portioning, garnishing, presentation, and safe storage of food; solves menu problems. Ensures kitchen, equipment, storage facilities, and dining room are sanitary, neat, and organized. Trains other chefs and staff on culinary skills and serves as the technical expert. Probes potential problems and apprises general manager of status on resolution of problems or issues, utilizing appropriate resources available. Manages by providing positive and constructive feedback; conducts performance evaluations for staff in order to reward, coach, correct and motivate. Ensures licenses and certification are current for all staff. Ensures compliance with all federal, state, and local regulations as well as company policies and procedures. Establishes a safe working environment for staff by providing safety-related training and equipment maintenance and by ensuring compliance with company safety/compliance programs and standards. Manages a budget by controlling costs (labor, staffing, equipment, materials), complying with budget requirements and making adjustments when necessary. Establishes operating standards, implements quality improvements, and communicates expectations to staff. Other duties as assigned. Requirements The ideal candidate will possess the following

Knowledge, Skills and Abilities:

Technical Skills:

We require 7-10 years of advance experience and knowledge of budget analysis methods, general accounting skills, culinary ability to work in all areas of kitchen, and dining areas relative to point-of-sale applications.

Leadership and Management:

Demonstrated understanding and practice of motivational management techniques. We require 5 years of proven leadership experience.

Customer Service and Professionalism:

Proven experience serving as a role model and setting the standard for all staff to maintain high-quality and consistent customer service.

Sales Techniques and Customer Influence:

Understanding of products and service, ability to develop new prospects for opportunity, and understand guest needs clearly. Meets with clients and support sales team as necessary. Must possess substantial experience and remain current in sales methods. Must set and meet sales goals.

Problem Solving, Quality Control, and Priority Assessment:

Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided.

Communication:

Commitment to details both verbally and non-verbally and ability to encourage cooperative and consistent levels of communication with the kitchen staff, front-end staff and management. Must understand instructions, read written company information and communicate with little or no additional direction.

Interpersonal Relationships:

Ability to adapt to different personalities of guests, staff and outside vendors without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.

Conflict Management:

Capacity to recognize problems when they arise and be able to resolve them appropriately by using good judgement, tact, and initiative according to company policy and procedure. Requires unbiased communication skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively.

Perform General Physical Activities:

Ability to perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, handling materials.

Flexibility:

Must be available to work overtime when needed, assist with the workload of others, and perform other duties as assigned. Bridge Hospitality is, at its core, a collection of individuals who care deeply about the communities in which we live and work.

Our core values:

Empowered Teamwork, HeartLed Hospitality, Excellence with Humility, and Integrity & Accountability, drive us to create the most sought after, destination driven properties across the East Coast. We seek passionate professionals who hold themselves to the highest standards of service, collaboration, and continuous growth to join our leadership team.

Job Type:

Full-time Pay:

$70,000.00 - $75,000.00 per year

Benefits:

401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person