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The Head Chef is the cultural and business leader of the culinary operations and is responsible for managing the day-to-day while serving as an ambassador and liaison with the sales and operations team. They must demonstrate and ensure their team embodies the RRG values. Their responsibilities are centered around the lifecycle of the employee, culinary execution, and the financial success of the business.
They are expected to always act as an advocate for the guest experience and serve as the culinary leader of the back of house working closely with the General Manager as true partners speaking in an aligned voice on culture, accountability, and being the eyes and ears for each other. They will also model and uphold our highest standards of hospitality and company policies and culture, including leading the team in a humble, professional and responsible manner. They will be expected to use their passion and knowledge of food, to develop new menus.
Food safety and financial acumen with staffing, purchasing, inventory, and cost control are critical components of this role. To be successful in this position, the Head Sous Chef must have excellent attention to detail, display a sense of urgency and demonstrate strong organizational and communication skills.
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program
Upscale Casual, Fine Dining, Restaurant Group
1 Employee RecommendationSee Details
Part of Rose's Restaurant Group