Chef/Kitchen Manager

1UP Entertainment + Social•Tampa, FL

About The Position

We are looking for an amazing CHEF/KITCHEN Manager who is seeking a place to be themselves, become a part of something bigger and unite in delivering LEGENDARY Hospitality, GREAT Times, and Lasting MEMORIES! You are a master of your craft, always operating with a sense of urgency, a smile on your face, humble yet driven, ready to build a brand, create an environment where people prefer to work and operate like a team, make guests feel like a VIP, and enjoy a fun atmosphere where we can deliver on our shared commitment of LEGENDARY GREAT MEMORIES . The Kitchen Manager has mastery skills in kitchen management, demonstrating supreme customer and culinary service skills, including: Lead Day to day kitchen operations, while holding self and teams accountable to company standards and the non-negotiable outcome of an AMAZING guest experience, ensuring high standards of food quality, presentation, and consistency Direct responsibility and Oversight for leading dining service, event caterings (internal) and establishing successful To Go, 3rd party ordering, and catering programs Proactively monitor, order, and maintain inventory levels and supplies Conduct regular cleanings and inspections to uphold kitchen hygiene, safety, and cleanliness standards. Implement and monitor quality control measures to ensure all dishes meet or exceed customer expectations. Create new dishes and recommend new menu items Adhere to policies and procedures and minimize shrinkage, waste and efficient use of resources Manage cooks including daily shift schedules to ensure kitchen production Be available for assigned shifts, pop-up shifts, and event shifts, as needed Hire great talent and train/coach new cooks/existing kitchen employees toward mutual success Ensure recipes are followed with consistent food quality and presentation and create new recipes to compliment core menu items and keep a unique dining experience Establish and follow procedures to ensure that the kitchen is clean, organized, safe, and in good repair for employees and guests exceeding health and sanitation regulations Meeting or exceeding cost of goods, labor % goals, and KPIs Oversight and direct responsibility for receiving food, materials and ingredients based on demand Store all food products in compliance of health and safety regulations Open and/or close responsibilities

Requirements

Mastery of F+B responsibilities with at least 3-5 years proven supervisory/management experience
Have a valid SafeServe Certification
An ownership mentality who "rolls up their sleeves" to get the job done
Experience in being a part of "building" a new/developing business
Excellent communication and organizational skills
Proficiency in menu planning and food preparation techniques
Strong knowledge of kitchen operations and financial/inventory controls
Desire and ability to work any shifts, particularly weekends, night, and non-standard hours including late night and holidays as scheduled and needed
Ability to manage controllable line items, analyze and provide input on cost saving measures, proper execution, and efficient output
Ability to lead and motivate self and team effectively
Familiarity of food safety regulations and appreciation for kitchen orderliness and cleanliness
Must be able to stand and exert fast-paced mobility for several hours at a time
Must have a good sense of balance, be able to bend, reach, mop, sweep, and kneel and have the ability to lift bus tubs, glass racks and trays frequently weighing up to 25-50 pounds
Work conditions with both hot and cold temperatures
Must be Age 21 or older to apply
Ability to obtain all required food service licenses or certifications

Responsibilities

Lead Day to day kitchen operations, while holding self and teams accountable to company standards and the non-negotiable outcome of an AMAZING guest experience, ensuring high standards of food quality, presentation, and consistency
Direct responsibility and Oversight for leading dining service, event caterings (internal) and establishing successful To Go, 3rd party ordering, and catering programs
Proactively monitor, order, and maintain inventory levels and supplies
Conduct regular cleanings and inspections to uphold kitchen hygiene, safety, and cleanliness standards.
Implement and monitor quality control measures to ensure all dishes meet or exceed customer expectations.
Create new dishes and recommend new menu items
Adhere to policies and procedures and minimize shrinkage, waste and efficient use of resources
Manage cooks including daily shift schedules to ensure kitchen production
Be available for assigned shifts, pop-up shifts, and event shifts, as needed
Hire great talent and train/coach new cooks/existing kitchen employees toward mutual success
Ensure recipes are followed with consistent food quality and presentation and create new recipes to compliment core menu items and keep a unique dining experience
Establish and follow procedures to ensure that the kitchen is clean, organized, safe, and in good repair for employees and guests exceeding health and sanitation regulations
Meeting or exceeding cost of goods, labor % goals, and KPIs
Oversight and direct responsibility for receiving food, materials and ingredients based on demand
Store all food products in compliance of health and safety regulations
Open and/or close responsibilities