Chef

Jim 'N Nick's; Olive Branch (MS); On-site; USD 45,000 - 63,000; Full time

Benefits offered by this job

Competitive pay

Medical, dental, vision insurance

401K plan

Employer paid life insurance

Job summary

Jim 'N Nick's in Olive Branch, MS is seeking a seasoned Chef to lead daily kitchen and dining room operations, ensure consistent food quality, service standards, safety, sanitation and cost controls.

You will coach and develop assistant managers and team members, set goals with the General Manager and Local Owner, manage schedules, inventories and budgets, and strive to deliver an exceptional guest experience each shift.

Qualifications

• High school diploma or GED (Some college preferred).
• Three to five years of high-volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Ability to attract, train, develop and retain the very best Team Members in the industry.
• Exceptional guest service focus with the ability to provide an exceptional dining experience.

Responsibilities

• Oversee dining room and kitchen systems and operation; run effective shifts.
• Coach, train and develop assistant managers and team members on food quality, service standards, safety and sanitation, and policies.
• Ensure consistent execution of systems, standards and cost controls.
• Communicate goals to General Manager and Local Owner on a regular basis.
• Maintain cleanliness and inventory; manage BOH budgets and staffing levels.
• Interview and assist in hiring to maintain staffing par levels; manage guest satisfaction.

Skills

Leadership

People management

Guest service

Training & development

Budgeting

Safety & sanitation

Education

High school diploma or GED

Job description

Chef

Essential Functions:

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the 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.

We Offer:

• Competitive pay
• A work environment that is upbeat, exciting, and fun
• Opportunity for advancement
• Medical, dental, vision insurance, 401K plan, employer paid life insurance and vacation
• Life Assistance Program
• Team Member Assistance Fund

Experience and Educational Requirements:

• High school diploma or general equivalency diploma (GED). Some college preferred.
• 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.

Physical Requirements (Reasonable Accommodations may be requested):

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.

Additional requirements include:

• 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.

The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

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Qualifications

Skills

Behaviors

:

Motivations

:

Education

Required

High School or better.

Experience

Licenses & Certifications

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.