Chef de Cuisine / Kitchen Manager

Vintage on Race•Cincinnati, OH

8d•$60,000 - $70,000

About The Position

Vintage on Race to Open Downtown Further Concepts and Investors, the hospitality management company behind restaurant Baru and the Voices of America Country Music Festival in West Chester, opening their next concept, Vintage on Race. Vintage on Race will be a mix of the luxury of an athletics club and the warmth of a family bar, walking the line between upscale and comfortable. We are looking for a Chef de cuisine/Kitchen Manager to head the BOH. The chef will be directed by the Culinary Director in the operation of the overall BOH. Vintage on Race, sports bar & lounge, is a mix of the luxury of an athletics club and the warmth of a family bar, walking the line between upscale and comfortable. The venue is a balance of warmth and vibrancy, with a touch of nostalgia in its groovy, retro vibes. Vintage on Race is our quintessential sports bar. Vintage's cuisine is a mix of Classic American Fare with the addition of some unique, eclectic, and healthy food options you expect to find in a diverse city like Cincinnati. Vintage on Race is Cincinnati's premier spot for upscale cocktails. With time tested classic recipes and refreshingly innovative signature cocktails, Vintage sets a new standard for quality within Cincinnati's beverage community. Guests can anticipate menus that pair hand crafted fresh ingredients with adventurous combinations that will be sure to invigorate the senses. Vintage is also your game day destination. We encourage you to spectate socially.

Requirements

5+ years of experience in a similar position.
In-depth knowledge of food principles and best practices.
Passion for creating incredible food that delights and attracts customers.
Excellent communication skills and leadership qualities.
Ability to thrive in a high-pressure environment.
Exceptional standards for cleanliness, health, and safety.
Experience managing inventories and stocktaking.
Available to work on-call, shifts, after hours, over weekends, and on holidays.

Responsibilities

Ensuring that all food meets the highest quality standards and is served on time.
Coordinating kitchen staff, and assisting them as required.
Scheduling, Hiring and training staff to prepare and cook all the menu items.
Ordering, Stocktaking ingredients and equipment, and placing orders as needed.
Enforcing best practices for safety and sanitation in the kitchen.
Creating new recipes to regularly update the menu.
Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.