Chef

Coal Town Public House•Franklin, TN

8d•Onsite

About The Position

The Chef is responsible for the kitchen/back-of-the-house (“BOH”) operations as directed by the General Manager and Executive Chef. As the person responsible for the successful operation of the kitchen, the Chef must work with the General Manager and Executive Chef to supervise menu development, kitchen service standards, kitchen quality control, and labor and food costs.

Requirements

Minimum of three years of experience in a large commercial kitchen operation required
Must be at least 18 years old
ServSafe Certification
Knowledge of Teamwork and Toast POS system
Ability to manage employees to ensure the highest productivity in a high stress environment of a commercial kitchen for a busy Franklin restaurant.
Must manage and hold staff accountable for all policies and procedures including all policies in our employee handbook
Ability to communicate with employees whose primary language is Spanish and who may speak English only as a second language or not at all
Ability to read, write and speak the English language to interact with guests, the public, and coworkers
Proficient verbal communication skills
Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
Strong interpersonal skills to provide overall guest satisfaction, be able to manage a large and diverse employee workforce and maintain staff morale
Must have extensive knowledge of food recipes and the ability to teach food recipes
Extensive knowledge of safe usage of kitchen equipment and proper food handling requirements
Basic mathematical skills
Knowledge of daily maintenance and cleaning of venue
Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc.

Nice To Haves

College or culinary degree preferred
Three years of experience as a supervisor in a large commercial kitchen operation preferred
CPR certification and/or First Aid training preferred
Additional language skills preferred

Responsibilities

Manage and direct all kitchen employees in a manner that promotes exemplary customer service
Work with the General Manager to manage all labor costs and ensure properly staffed kitchens for all daily sales and upcoming events
Manage all recipes and menu development, food product quality and cost of goods
Meet with all kitchen and other BOH new hires when hired
Develop and implement all kitchen and BOH safely and training programs
Work with the General Manager and Executive Chef to prepare for any private events or buyouts the Company may have
Provide end of month numbers and proposed areas of improvement no later than the 5th of the following month to the General Manager, Executive Chef and CEO
Provide recaps of the BOH operations no later than the 5th of the following month to the General Manager, Executive Chef and CEO
Follow and enforce a concrete training program for each BOH position that will be a “living” document that will be continuously updated and referenced by the kitchen leads
Work with the General Manager and Executive Chef and team on discounts contracts, and money saving programs
Make sure that all food safety guidelines are followed including cooking temperatures, refrigeration, and other food safety requirements
Maintain a positive, high, well-balanced energy level throughout the entire shift
Demonstrate strong interpersonal communication skills in working effectively with kitchen and front of the house employees to ensure a warm, professional, and accommodating guest experience
Promote a safe working environment for employees and guests, which complies with all Company safety policies and all ServSafe policies and procedures
Attend all departmental and service training seminars as requested or assigned
Meet all performance expectations and comply with all Company policies as set forth in the Employee Handbook including, but not limited to all performance, attendance and conduct requirements
Any additional responsibilities as directed by the General Manager and Executive Chef