Chef

Jim 'N Nick's Careers•North Charleston, SC

16d•Onsite

About The Position

This role is for a Chef in a fantastic opportunity 100% scratch kitchen. The Chef is responsible for knowledge of all dining room and kitchen systems and operations, and must demonstrate the ability to run effective shifts in all aspects of the restaurant. This includes providing direction, coaching, training, and development for assistant managers and all team members on food quality, service standards, safety, sanitation, and company policies. The Chef 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 role oversees the cleanliness of facilities, ensures sufficient supply levels, and manages Back of House (BOH) schedules to maintain staffing levels, labor goals, and guest satisfaction. The Chef also oversees department inventory procedures, manages BOH budgets including forecasting, and participates in interviewing and hiring to maintain staffing par levels. Ensuring all food and service standards are met and that guests have a great experience are key responsibilities. The Chef must follow safety procedures when operating equipment and be able to handle multiple priorities, work under stress, and exercise good judgment.

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.

Nice To Haves

Some college preferred.

Responsibilities

Knowledge of all dining room and kitchen systems and operation.
Run effective shifts in all aspects of the restaurant.
Provide 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.
Ensure consistent execution of all systems, standards and cost controls.
Establish and appropriately communicate goals to General Manager and Local Owner on a regular basis.
Communicate effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
Effectively maintain cleanliness of exterior and interior facilities and ensure sufficient supply levels for team members to execute their responsibilities.
Oversee BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
Oversee department inventory procedures and coach and develop assistant managers to complete weekly inventory in their area of responsibility.
Effectively manage BOH budgets including forecasting.
Interview and assist in the hiring of all departments to maintain appropriate staffing par levels.
Effectively manage assistant managers and team members to ensure all food and service standards are met each shift and ensure all guests have a great experience.
Follow safety procedures and standards when operating all equipment.
Handle multiple priorities, work under stress and exercise good judgment.