Description: The Chef Director has the overall responsibility for directing the daily operations of the restaurant’s back of house and ensuring compliance with Company standards. They provide overall leadership including the selection, development, and performance management of kitchen staff. The Chef Director is creative, has excellent communication skills, and the ability to maintain the highest of culinary standards. Responsibilities: Maintain a safe (physical plant and food hygiene) and secure back of house environment Ensure the freshness and quality of all food product to the guest through proper purchasing, recipe adherence, and quality control Participate in manager meetings to update back of house management team on kitchen operations and stay current on general store operations Analyze financial results for food cost, labor cost and restaurant supply to meet or exceed targeted financial performance Manage systems which insure overall financial accountability for food product and inventory, etc. Interact with the Store Directors to identify and resolve store problems as needed Work with vendors to adjust recipes to assure quality and cost New product development when needed Communicate, implement, and follow up on all changes to food products and kitchen systems and procedures Research market for quality control and food cost, create and execute action plans to meet or exceed targeted financial performance Maintain restaurant and repairs to equipment or facility in a timely manner Conduct back of house reviews and audits for each location Interview kitchen crew candidates and setup final interviews with the Store Director Know the training status of every new kitchen team member Create monthly goals for training and development which will positively impact food quality, people development and store profitability Conduct kitchen staff performance evaluations to develop future leaders Make wage increase and termination recommendations to the Store Director as needed Complete and review the departmental schedule to ensure fairness and to optimize maximum kitchen coverage Qualifications: Excellent management, communication, and problem-solving skills Ability to plan; ability to make sound decisions, security/safety conscious Customer service oriented Must be able to lift 50-60 lbs. High school graduate or equivalent with minimum four years of high-volume full-service kitchen management experience desired Working Environment: Fast-paced environment. Standing and walking for extended periods of time. Exposure to cold temperatures ranging from –10 F to +35 F in freezers, meat and produce walk-in stock rooms. Exposure to hot temperatures ranging from 100 F to 110 F in kitchen.
Job Type: Full-time
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Experience level:
Restaurant type:
- Bar
- Casual dining restaurant
- Fine dining restaurant
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
Experience:
- Kitchen management: 2 years (Required)
Language:
- English and Spanish (Preferred)
Ability to Commute:
- Nashville, TN 37212 (Required)
Ability to Relocate:
- Nashville, TN 37212: Relocate before starting work (Required)
Work Location: In person