Required Years of Experience
3 years
Job Details
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Responsible for menu creation and planning.
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Responsible for quality and execution of all menu items.
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Oversight of all ordering and purchasing.
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Ensures compliance with food safety regulations and maintaining a clean, sanitary kitchen.
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Oversight of all kitchen team members.
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Manage the interviewing, hiring, and effective onboarding of new hires.
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Manage the effective training of all kitchen team members in collaboration with the Learning & Development Manager.
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Build and maintain a strategic relationship with all members of management.
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Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration.
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Collaborate with HR to appropriately resolve employee coaching and counseling issues.
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Create and post weekly staff schedules.
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Maintain a sound and stress-free environment for all team members.
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Maintain an employee recognition and incentive program to maintain high morale.
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Monitor staff appearance and take corrective action as necessary.
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Perform timely employee reviews.
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Accurately perform monthly inventories.
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Analyze sales figures to set, monitor, and control budget for the kitchen.
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Collaborate with the Culinary Director in the planning and pricing of menus.
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Conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward.
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Consistently monitor labor costs to remain within labor budgets when scheduling staff.
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Develop efficient processes to manage and control food inventory.
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Ensure proper operation and maintenance of equipment.
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Establish and maintain kitchen opening and closing procedures.
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Monitor the quality and presentation of dishes so that only those that meet our high standard are served to our customers.
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Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes.
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Maintain proper safety and sanitation expectations.
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Perform administrative duties as needed.
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Respond to any guest complaints and take appropriate and necessary action.
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Run the line during the service to ensure we achieve the highest standards and communication between all stations is efficient.
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Standardizing production recipes to ensure consistent quality.
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Quarterly Bonus Program
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Annual Bonus Program
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401k plan with company match
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Paid Vacation
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Paid Sick Leave
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Floating Holidays
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Dining Privileges
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Monthly Competitive Dining Allowance
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Monthly Cell Phone Reimbursement
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Medical, Dental and Vision Insurance Offerings
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Employer Paid Life Insurance and Long Term
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Employee Paid Voluntary Short-Term Disability, Critical Illness, and Critical Accident Insurance
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Paid Parental Leave (2 weeks)
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Pre-tax Commuter Benefits
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Minimum 3 years of experience as a Head Chef.
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Strong overall food & beverage knowledge, including basic food/labor costing.
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Good general knowledge of kitchen equipment operations, maintenance & troubleshooting.
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Prior experience with training and developing culinary staff.
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Good working knowledge & skill in Word, Excel & Outlook; POS experience.
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Excellent communication skills.
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Excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size.
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Valid food safety manager certificate.
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Bilingual (English/Spanish) preferred.
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Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds.
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Standing and walking, for long periods, is necessary to oversee the daily operation.
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Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder.
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Ability to see and hear adequately to monitor operations and interact with staff and clients.
Compensation Details
Compensation: Salary ($95,000.00 - $105,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Menu Creation
Quality Control
Ordering and purchasing
Food safety regulations
Employee Relations
Training and Development
Budget Management
Inventory Management
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We are restaurant owners and operators who passionately craft memorable, personalized experiences that cultivate meaningful relationships. Cornerstone Restaurant Group (“CRG”) offers full-service management, concept and brand licensing and consultation services for the hospitality industry. Founded in 1993, CRG is a trusted partner with a family of restaurants including iconic brands like Michael Jordan’s Steak House, Michael Jordan's Restaurant, 23.sportcafe, urbanbelly, ENO Wine Rooms, SolToro and Crate & Barrel's first full-service restaurant, which is set to open in Spring 2019. With over 10 restaurants and 350 employees, we operate from our headquarters in the Fulton Market neighborhood of Chicago, IL.
Our mission:
To give heartfelt hospitality that cultivates meaningful relationships. Our purpose is to make people H.A.P.P.I. with Heartfelt hospitality, Appreciation, Passion, Pursuit of profit and Integrity.
At Cornerstone Restaurant Group, it's not just what goes on the table, but what goes on around it that really matters. Our unique restaurant concepts each deliver a resounding appetite for life. We understand that our guests want more than the average dining experience...more flavor, more connection, more value, more genuine hospitality, more discovery with every visit. These are the ingredients we bring to the table, every time. Each of our restaurants tells a tale of its own and you'll discover that the real story always begins inside.