Chef
- Oskar Blues Brewery 1.5 1.5 out of 5 stars 342 Mountain Industrial Drive, Brevard, NC 28712 From $55,000 a year
- Full-time Monster Brewing Company 4 reviews From $55,000 a year
- Full-time Objective This position is responsible for the oversight to manage all kitchen and Food Truck operations, production, and personnel, including safe food handling practices, food preparation, and cleanliness and organization of all back of house storage and work areas.
Full-Time Benefits Include 100% Employer PAID Insurance (for employee only) Health Insurance Dental Insurance Vision Insurance Life Insurance and AD&D Short-Term Disability Long-Term Disability Insurance Employee + Spouse, Children or Family coverage available at additional cost Health Savings Account 10 Paid Company Holidays 401(k) matching up to 4% (Roth optional) Vacation and Sick Time Off Anniversary Recognition Program Employee beer, merchandise, and food discounts Essential Responsibilities Works closely with the Taproom General Manager, Management Teams, and Sr. Leadership Team to ensure the highest level of customer satisfaction is achieved through food and service. Manages execution of all menu items to ensure strict adherence to brand specs and standards. Actively participates with the operations leadership team in reviewing, testing, planning, developing, and implementing evolving menus. Demonstrates the willingness and skillset to assist on Food Truck during peak business volumes. Responsible for the menu planning and development for food specials. Protects consumer health with strict adherence to all sanitary and safe food handling mandates and practices. Analyzes, researches, and stays abreast of food trends and culinary technical skills. Supervises kitchen team to maintain the highest standards of cleanliness, organization, safety, and sanitation of kitchen areas. Hires, coaches, manages and hold accountable all kitchen staff to ensure adherence to brand specs and expectations. Trains employees in cooking methods, presentation techniques, portion control and proper use of ingredients. Manages food truck staff's strict adherence to menu item recipes and menu integrity. Works closely with the General Manager to investigate and resolve any food quality and service complaints received. Demonstrates ability to lead by example and support the positive morale and motivation of the team. Manages kitchen supplies, equipment, food and beverage orders to ensure proper inventory levels. Manages proper food cost practices such as proper rotation, ordering and portion control Ensures that all food truck invoices are expeditiously accounted for accurately. Manages periodic inventory process for all back of house items. Takes ownership of food and labor costs to ensure financial viability of food truck operations. Demonstrates leadership and teamwork while working respectfully with all team members. Provides and manages safe workplace environment for all staff members. Provides and manages harassment free workplace of all staff members. Additional Responsibilities Performs other related duties as required or assigned. Required Knowledge, Skills, and Abilities Knowledge of preparation of all food items. Skill and experience in finance for budgetary and cost purposes. Skill in clear, concise written, and verbal communication skills. Ability to work independently, as well as in a team-oriented environment. Ability to work all days, nights, weekends, and holidays Physical & Mental Requirements Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift and move 10
Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls.
Position Snapshot Employment Type:
Full-Time Job Type:
Exempt Pay Type:
Salary, starting at $55,000, depending on experience
Supervisor:
General Manager or District Manager Manages Others:
Yes Minimum Education:
High School Diploma, GED, or equivalent
Minimum Certification:
Current ServSafe Certification or ability to obtain; Culinary Arts Diploma or Certification preferred
Minimum Experience:
3 years Chef responsibilities; 2 years of supervisory experience
Age Requirement:
21 years or older
Required Travel:
