Careers

Here's What We'll Bring To The Table for Chef:

• Competitive Salary: $75,000 - $90,000 based on experience

• Paid Vacation and Sick Days

• Dining Discount for you and up to 5 guests

Our Chefs are held to a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Chef, you will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:

• Complete opening and closing duties as assigned to set up the day for success.

• Creating prep lists for all kitchen crew.

• Support the preparation of all food items for meal period and next service.

• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

• Alert GM as to any deficiencies of food items and/or any maintenance needs or safety hazards.

• Develop all kitchen crew for cross training and promotion.

• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.

• Supports the corrective action plans for kitchen.

• Participates in interviews and selection of new kitchen crew.

• Interacts with Guests - table visits, complaints, special requests.

• Participates all kitchen crew meeting.

Essential Skills/Experience:

• Minimum of 21 years of age.

• 3 years experience as a sous chef/kitchen manager.

• High school graduate.

• Any formal culinary training.

• Ability to analyze and participate in financial planning.

• Ability to communicate verbal and written English with Guests, management and co-workers.

• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.

• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.

• Ability to lift up to 40 lbs., 10-20 is typical

• Ability to carry up to 120 feet

• Ability to reach up to 6 feet, 4 is typical

• Ability to work off counter heights of 36 - 42 inches

• Ability to move through 24 inch aisles and spaces as small as 12 inches