Kitchen Manager / Chef Chianti Grill Roseville

Kitchen Manager/Chef Job Opening

Superior Concepts is looking for a Kitchen Manager/Chef to lead the BOH team at Chianti Grill in Roseville

Summary:

Under limited supervision from the General Manager and /or the Director of Operations the Kitchen Manager/Chef is expected to:

• Create & maintain a healthy, safe, and productive work environment for all staff.
• Establish a proper employment culture through strong leadership and communication.
• Work to build profitability and sales over previously attained levels through proper execution and collaboration with co-managers.
• Manage, motivate, and inspire daily excellence in all staff.
• Promote and participate in being a team player to better guest and employee experiences.

Responsibilities:

Include but are not limited to:

• Hire, train, supervise, and motivate the kitchen staff. Provide constant feedback to improve performance.
• Develop menus, food purchase specifications, and recipes.
• Ensure the highest standards of sanitation, safety, and cleanliness throughout the restaurant.
• Schedule and coordinate the work of all kitchen staff; maintain proper staffing levels by forecasting sales and monitoring results to ensure that food preparation is economical and technically correct based on all recipes.
• Conduct regular physical inventories of food supplies and assess projected needs by constantly monitoring par levels.
• Project annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure financial goals are met.
• Contribute to the strategic development of the restaurant marketing plan by delivering superior food that maximizes customer satisfaction.
• Work directly with co-managers to help reach the restaurant’s financial goals through skillful labor, food, and supplies management.
• Control food cost and usage by following proper requisition procedures for products from storage areas, product storage procedures, standard recipes, and waste control procedures, including checking and maintaining proper food holding and refrigeration temperature control points.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
• Evaluate food products to ensure that quality standards are consistently attained.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
• Ensure that all kitchen employees adhere to company standards and policies.
• Constant attention to detail regarding all financial aspects of the restaurant. This includes accurate handling of the daily orders and par levels.
• Maintain a liaison with all departments and levels to ensure consistency and high productivity.
• Promote the brand in the local community through word-of-mouth, restaurant, charity and/or city-related events.

Knowledge, Skills & Abilities Required:

• Strong organizational, communication, coordinating, and leadership skills.
• Solid track record of success in previous roles.
• Ability to read, comprehend, follow, and enforce safety precautions.
• Ability to supervise, hire, and train staff, including organizing, prioritizing, and scheduling work assignments.
• Communicate openly and honestly with guests, staff, managers, and superiors.
• Knowledge of ordering supplies, equipment, and/or services and inventory control.
• Ability to plan a variety of menus and specials.
• Ability to develop and test recipes and/or food preparation/presentation techniques.

Minimum Job Requirements:

• 4-5 years of experience directly related to the duties and responsibilities specified or a culinary degree.
• Serv-Safe certification is required.
• High School diploma or GED.
• Moderate physical activity. Requires handling of average-weight objects up to 40 lbs., or standing and/or walking for more than 8 hours per day
• Flexible availability including nights, weekends, and holidays.
• Ability to perform all back-of-house functions at the restaurant level.

Benefits: Medical Insurance, Dental Insurance, Paid Time Off/ Sick Pay, Quarterly Bonuses. Starting Salary Range based on experience is $60,000-$80,000.

Job Type: Full-time

Pay: $60,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Shift:

• Day shift
• Evening shift
• Night shift

Supplemental Pay:

• Quarterly bonus

Experience:

• Culinary /Chef: 3 years (Preferred)
• kitchen management: 4 years (Required)

Ability to Commute:

• Saint Paul, MN 55113 (Required)

Work Location: In person