Executive/Head Chef - FRNDS

Job Description

We are seeking an enthusiastic, customer service oriented, innovative, hands-on Executive/Head Chef to oversee restaurant operations. This is a fantastic opportunity for the right person looking to advance their career with a winning team.

Management Expectations and Responsibilities

Clear understanding and ability to manage day to day duties including but not limited to labor, inventory & quality control, recipe adherence, and cleanliness/food safety

Ensuring incoming staff complies with company policy

Training staff to follow restaurant procedures

Maintaining safety and food quality standards

Keeping customers happy and handling culinary issues

Organizing schedules, keeping track of employees’ hours

Ordering food, linens, gloves and other supplies while staying within budget limitations

Supervising daily shift operations

Coordinating daily heart-of-house restaurant operations

Controlling operational costs and identifying ways to cut waste

Interacting with guests to get feedback on product quality and cravability

Management Qualifications

Bachelor's degree or equivalent experience

Minimum of 3 years of previous kitchen management

Experience with sales volumes over one million

Ability to engage and develop the team

Understand the local market to engage with guest through culinary offerings

Benefits

Obtainable bonus structure

Medical

Vision

Dental

Paid Time Off