Chef, Bluffton South Carolina!! Covered Relocation!

Jim 'N Nick's Careers•Nashville, TN

4d•Onsite

About The Position

This is an opportunity to relocate to the coast with covered relocation and incentives. The total compensation can reach the mid $80's. This is a fantastic opportunity for a 100% scratch kitchen Chef. The role requires knowledge of all dining room and kitchen systems and operations, with the ability to run effective shifts in all aspects of the restaurant. The Chef will provide direction, coaching, training, and development for assistant managers and all team members, focusing on food quality, service standards, safety, sanitation, and company policies. The position ensures consistent execution of all systems, standards, and cost controls, and is responsible for establishing and communicating goals to the General Manager and Local Owner. Effective communication with guests, team members, management, local owner, Station 5 team, and vendors is crucial. The Chef will maintain the cleanliness of facilities, ensure sufficient supply levels, and oversee BOH schedules to maintain staffing levels, labor goals, and guest satisfaction. This includes overseeing department inventory procedures, managing BOH budgets, and assisting in hiring to maintain staffing par levels. The Chef will ensure all food and service standards are met and that guests have a great experience, while following safety procedures and standards. The ability to handle multiple priorities, work under stress, and exercise good judgment is essential.

Requirements

High school diploma or general equivalency diploma (GED).
Three to five years of high volume full-service restaurant management experience preferred.
Exceptional leadership and motivational skills required.
Must be able to attract, train, develop and retain the very best Team Members in the industry.
Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.
Performs duties that require bending, lifting, reaching and turning.
Transports items and containers (weighing up to 50 lbs.).
Able to stand up to 8 hours or longer if needed.
Ability to sit or stand for extended periods of time and work in a restaurant environment.
Ability to lift at least 50 pounds.
Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
Climbing ladder and step stool.
Exposure to heat.
Dexterity required for handling food items and dishes.

Nice To Haves

Some college preferred.

Responsibilities

Knowledge of all dining room and kitchen systems and operation.
Ability to run effective shifts in all aspects of the restaurant.
Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
Ensures consistent execution of all systems, standards and cost controls.
Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities.
Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
Effectively manages BOH budgets including forecasting.
Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
Follows safety procedures and standards when operating all equipment.
Ability to handle multiple priorities, work under stress and exercise good judgment.