ABOUT KENT HOSPITALITY GROUP:

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand. 

Reports to: Exec Sous Chef, CDC, Culinary Director (CD), Corporate Office

Work Experience: 

4 years in a similar role in a restaurant outside of Kent Hospitality Group or 3 years working in the kitchen of Kent Hospitality group restaurants. 

Job Responsibilities

• Coordinate with Exec Sous Chef, CDC/CD and Executive Chef to assist with project planning & staff management         
• Supervise Kitchen employees and work the line 
• Ensure HACCP is being used correctly in kitchen          
• Delegate daily tasks to line employees         
• Maintain quality of product
• Maintain an ‘open door policy’ with employees by reporting all complaints and issues involving staff or guests to HR
• Manage Family Meal: creating the menu, placing orders and creating order sheets
• Participate in menu development
• Manage & Oversee cleaning schedule for cooks
• Have a valid food handler’s license

Leadership Responsibilities

• Implement company policies and protocols & maintain standards
• Problem solve and address any issues in a timely manner            
• Ensure company policies and procedures are followed   
• Nurture positive working relationships with staff  
• Lead by & set a good example for staff
• Self Manage timelines to achieve goals & daily tasks 

Staffing Responsibilities

• Issue disciplinary action when necessary with guidance from CDC/CD & Exec. Sous Chef
• Participate in creation of annual reviews and ‘1 on 1’s for non-management employees in coordination with Exec. Sous Chef

Administrative Responsibilities

• Organize & maintain recipe binders
• Participate in the following meetings:
• Sous Chef
• Attend & support extracurricular educational programs like OBM & Leadership training
• creating station prep & checklists