Must have 3-5 years experience in high-volume food service operation.

Chef will be responsible for entire kitchen operation including menu, preparation, staff hiring and training, food presentation, maintaining food and labor costs and developing new ideas and menus to contribute to the growth of operation. The opportunity to get on board a fast-growing, multi-location operation will present excellent prospects for growth and advancement.

Develop initial menu
1. Concept
2. Recipes and Menu rotation

Purchase all food products
1. Maintain food costs
2. Control waste

• Control and maintain kitchen and porter labor costs.
• Recruit and hire all kitchen and porter staff.
• Train and develop kitchen and porter staff.
• Assure health and sanitation standards and cleanliness of kitchen to fulfill health requirements
• Coordinate store and delivery daily food levels
• Insure proper food presentation
• Develop ongoing menu changes including coordinating daily specials.
• Prepare monthly menu rotation and coordinate seasonal menu changes
  Maintain all kitchen equipment
• Regularly inspect all areas of the unit and report all substandard safety, security or equipment conditions
• Monitor customer buying trends and make relevant decisions on daily specials, product additions and deletions, and proper mix of food offerings
• Conduct employee appraisals in a timely manner
• Strictly adhere to all human resource policies
• Promote a positive work environment through teamwork and communication

To download an employment application click here.