Required Years of Experience
5 years
Job Details
Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.
We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, and Boston you'll find endless opportunities for growth, travel, and continuing education.
Our culture is built on four core principles:
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Generosity: Always give more, exceed expectations.
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Excellence: Deliver exceptional work with unmatched expertise.
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Fun: Love what you do, laugh often, and enjoy the journey.
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Fail Fast: Learn from mistakes, adapt, and keep improving.
- Manage all sous chefs
- Maintain food and labor costs
- Maintains a friendly, caring and professional demeanor at all times in a fast paced environment
- Run the line and ensure quality service
- Daily food purchasing, inventory and prep production
- Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term
- Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
- Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget
- Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations
- Participates and advises with recruiting, hiring and training, and provides career development for all staff members
- Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports
- Prep work and maintenance of quality standards
- Communicate clearly with managers, kitchen and front of house staff
- Schedule, mentor and manage line cooks, prep cooks and dish staff
- Menu development and creation of daily specials
- Maintain and stay up to date on procedures and regulations
- Other special projects or tasks as assigned
What We’re Looking For
• 3+ years of Management experience
• High end level restaurant experience is a must
• Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional and energetic approach management
• Ability to work well in a systems-driven environment
• Must be able to support, lead, and motivate staff.
• Ensure kitchen hygiene and food safety standards are met
• Ability to be adaptable and abide by the policies and values of the company
• Attention to detail and commitment to quality
This role requires
- Ability to stoop, reach, bend, climb, walk.
- Forward bend of head/neck for countertop activities.
- Repetitive upper extremity movements
- Grasp bilaterally
- Fine motor coordination
- Repetitive lifting
- Ability to move equipment and/or product up to 25 lbs.
- Complete position requirements in a hot, noisy, fast-paced environment
- Ability to handle a variety of equipment safely.
- Must be able to be stationary for extended periods of time
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Leadership
Team Management
Communication Skills
Cost Control
Problem Solving
Time Management
Attention to Detail
Customer Service Orientation
Read more
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Part of Maple Hospitality Group
True to our name, there’s fire in everything we do—it is our guiding light—bold, elemental, and undeniably alive. Although we love to have fun, we are also a team of seasoned professionals that go the extra mile to create the best experience possible for our guests. We don’t skimp on the generosity of our service or the quality of our ingredients, and we know that hospitality is not a one-size-fits-all concept.
