Chef

Overview:

Our businesses are maturing and our focus has shifted toward expansion. With the goal of opening additional dining establishments we are working to identify an individual with a passion for both food and leadership who wishes to grow with the business.

Details:

Our larger restaurant Global Bar and Grill is in need of a Chef de Cuisine with the potential for restaurant management and partnership opportunities.

We are happy to meet with a representative of the program for additional details and/ or arrange a visit to our establishments for vetting of this opportunity. Alternatively please feel free to share this with any members of your program that may benefit or have interest.

Required Job Skills and Functions:

Create menus based on seasonality staying current on trending food products and presentation and then execute them flawlessly.

Maintain and elevate the quality standard as set by the business.

Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.

Monitor food production ordering cost and quality and consistency daily.

Participate in marketing events directly related to their specific restaurant.

Manage hourly and salaried kitchen employees through scheduling payroll training coaching evaluating counseling and hiring.

Provide support on alleged customer related food critiques.

Assume the role of liaison between all dining room operations and culinary staff as well as being the ambassador to other onsite business.

Proactively seek guest feedback and liaise with other departments onsite businesses when opportunities present themselves ensuring a seamless and elevated guest experience.

Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guests satisfaction.

Reliable and dependable attendance is required able to meet all scheduling requirements.

Strong advanced culinary knowledge and skills ability to teach others.

Full understanding of foodservice operations from farm to fork.

Ability to create menus train employees maintain quality of product and employee morale

Ability to anticipate the needs of coworkers supervisors subordinates and guests.

Strong attention to detail is critical for success in this role.

Ability to read write and cost recipes then execute upon them consistently.

Basic menu engineering knowledge required.

Full understanding of all cooking techniques procedures skills and competencies.

Advanced competency with food safety procedures and guidelines. Full understanding of food storage hierarchy FIFO as well as health department standards.

Full understanding of meat/seafood fabrication.

Able to direct and execute all standard operating procedures within the department.

Works proactively and displays a full understanding of health and safety guidelines.

Advanced knowledge of menu analysis and food cost control.

Ability to work varied shifts including weekends and holidays

Working knowledge of Microsoft Office

Ability to function well under pressure manage multiple priorities and meet established deadlines

Must possess mature personal discretion and sound judgment

Strong leadership abilities sound judgment superior problem solving and decisionmaking skills

Excellent organizational analytical and project management skills with particular attention to quality and detail

Interpersonal skills to deal effectively with all business contacts

Professional appearance and demeanor

Perform other functions as needed

Preferred Experience:

Experience with ongoing process and procedure refinement for improved guest experience and business growth.

Experience implementing independent judgment and discretion in the creation and evaluation of new programs new services and/ or new ideas.

Senior leadership experience (i.e. developing and assuming key management responsibilities)

Experience with managing accounting payroll and employee relations matters.

Proven experience in a management role showing natural progression.

Bachelors degree or Certificate preferred in culinary arts management or a combination of related experience and education

Minimum of five (5) years work experience in a management position in a highvolume restaurant atmosphere.

ServSafe manager certification or other food handler manager certification by a state recognized agency

Experience in food safety audits in restaurants or retail foodservice operations

Note: Combination of Education and Experience will be considered. Candidates will need to be authorized to work in the US as defined by the Immigration Act of 1986. Global Bar and Grill conducts background checks.

Contact Information:

(c)

(e)

(w) Regards

Jeff Morton BS & Alex Morton PhD

Owners and Operators

Global Bar and Grill

411 Pizza Station