CHEF JOB SUMMARY

The Chef is responsible for the kitchen/back-of-the-house ("BOH") operations as directed by the General Manager and Executive Chef. As the person responsible for the successful operation of the kitchen, the Chef must work with the General Manager and Executive Chef to supervise menu development, kitchen service standards, kitchen quality control, and labor and food costs.

CHEF ESSENTIAL DUTIES & RESPONSIBILITIES

• Manage and direct all kitchen employees in a manner that promotes exemplary customer service
• Work with the General Manager and Executive Chef to manage all labor costs and ensure properly staffed kitchens for all daily sales and upcoming events
• Manage all recipes and menu development, food product quality and cost of goods
• Meet with all kitchen and other BOH new hires when hired
• Develop and implement all kitchen and BOH safely and training programs
• Work with the General Manager and Executive Chef to prepare for any private events or buyouts the Company may have
• Provide end of month numbers and proposed areas of improvement no later than the 5th of the following month to the General Manager, Executive Chef and CEO
• Provide recaps of the BOH operations no later than the 5th of the following month to the General Manager, Executive Chef and CEO
• Follow and enforce a concrete training program for each BOH position that will be a "living" document that will be continuingly updated and referenced by the kitchen leads
• Work with the General Manager, Executive Chef and team on discounts contracts, and money saving programs
• Make sure that all food safety guidelines are followed including cooking temperatures, refrigeration, and other food safety requirements
• Maintain a positive, high, well-balanced energy level throughout the entire shift
• Demonstrate strong interpersonal communication skills in working effectively with kitchen and front of the house employees to ensure a warm, professional, and accommodating guest experience
• Promote a safe working environment for employees and guests, which complies with all Company safety policies and all ServeSafe policies and procedures
• Attend all departmental and service training seminars as requested or assigned
• Meet all performance expectations and comply with all Company policies as set forth in the Employee Handbook including, but not limited to all performance, attendance and conduct requirements
• Any additional responsibilities as directed by the General Manager and Executive Chef

SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY

• Knowledge of Teamwork and Toast POS system
• Ability to manage employees to ensure the highest productivity in a high stress environment of a commercial kitchen for a busy Nashville restaurant.
• Must manage and hold staff accountable for all policies and procedures including all policies in our employee handbook
• Ability to communicate with employees whose primary language is Spanish and who may speak English only as a second language or not at all
• Ability to read, write and speak the English language to interact with guests, the public, and coworkers
• Proficient verbal communication skills
• Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
• Strong interpersonal skills to provide overall guest satisfaction, be able to manage a large and diverse employee workforce and maintain staff morale
• Must have extensive knowledge of food recipes and the ability to teach food recipes
• Extensive knowledge of safe usage of kitchen equipment and proper food handling requirements
• Basic mathematical skills
• Knowledge of daily maintenance and cleaning of venue
• Must have knowledge of all required legal documents, i.

e., A.B.C., Health Department, Police, City, Etc.

QUALIFICATION STANDARDS

Education High School Diploma preferred College or culinary degree preferred Experience Minimum of three years of experience in a large commercial kitchen operation required Three years of experience as a supervisor in a large commercial kitchen operation preferred Age Must be at least 18 years old Licenses or Certificates ServSafe Certification CPR certification and/or First Aid training preferred The above statements are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Nothing in the job description restricts the Company's right in its sole discretion to change, assign, or reassign duties and responsibilities at any time for any reason without notice. OTHER Applicants with additional language skills preferred

Pay:

$60,000.00 - $80,000.00 per year

Benefits:

Dental insurance Food provided Health insurance Paid time off Vision insurance

Work Location:

In person