The Chef is responsible for over site of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find s... more details
Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!!
Wait there’s more, XRG offers……...
Competitive salary & Profit for Partners Program (generous bonus structure)
Career growth opportunities. We love to promote from within! #XperienceRealGrowth
Safety and Compliance Incentive Program
Professional Development Reimbursement Program (tuition reimbursement)
FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands
Paid vacation
Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match*
Company paid Life Insurance
Pet Insurance, Legal Services and more!
PURPOSE
The Chef is responsible for over site of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.
DUTIES & RESPONSIBILITIES
Perform daily line check and safety walk throughs
Responsible for food budget and cost control of food and labor
Investigate and review all sub-standard food with BOH team
Review the suppliers and its goods price every month
Monitor food waste and find solutions to minimize food waste
Work with Corporate Chef on menu development and engineering
Keep the kitchen running smoothly and adequately stocked with all necessary goods
Create an environment of trust and mutual respect
Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations
Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service
Manage staffing levels and controllable costs ensuring they are in line with budget
Complete nightly logs and manager reports
Monitor and enforce inventory controls
Ensure accurate and thorough information regarding menu items and food allergen information is up to date
Recognize and cultivate regular guests and repeat business
Respond to guest concerns/complaints and correct errors or resolve complaints
Comply with all safety and health department procedures and all state and federal liquor laws
Maintain company safety and sanitation standards
Ensure complete and proper check out procedures
Assists and/ or completes additional tasks as assigned
QUALIFICATIONS & SKILLS
High School Diploma or equivalent required
Bachelor’s Degree in Culinary Arts preferred
Proof of eligibility to work in the United States
Valid Driver’s License
21+ years of age
Possession of or the ability to possess all state required work cards
Minimum of three (3) to five (5) years of related experience
Proficient in Windows MS Office, Open Table, Outlook
Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
Knowledge of state and local laws as it applies to labor and health code regulations
Experience with POS systems and back office reporting systems
Proper lifting techniques
Guest relations
Sanitation and safety
Safe alcohol service
Full service restaurant operations
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
WORKING CONDITIONS
The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.
Small to medium office or shared work space
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
Fast paced, high volume, full service restaurant
Work varied shifts to include days, nights, weekends and holidays
PHYSICAL REQUIREMENTS
The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
Ability to walk long periods of time
Ability to stand for long periods of time
Ability to use hands to handle, control, or feel objects, tools, or controls.
Ability to repeat the same movements for long periods of time
Ability to understand the speech of another person
Ability to speak clearly so listeners can understand
Ability to push and lift up to 50 lbs
Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
DISCLAIMER
This job description is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.
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