Chef

Jim 'N Nick's Community Bar-B-Q; Sharpsburg (GA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Medical, dental, vision insurance

401K plan

Employer paid life insurance

Vacation

Life Assistance Program

Team Member Assistance Fund

Opportunity for advancement

Job summary

Jim 'N Nick's Community Bar-B-Q in Sharpsburg, GA is seeking an experienced Chef to lead kitchen operations and dining room service. You will run shifts, mentor managers and team members, uphold food quality, safety and service standards, and manage budgets and inventory to meet financial goals.

The ideal candidate has 3–5 years of high-volume full-service restaurant management, strong leadership, excellent guest service, and a track record of staff development and cost control.

Qualifications

• High school diploma or GED; some college preferred.
• 3–5 years of high-volume full-service restaurant management.
• Exceptional leadership and motivational skills.
• Ability to attract, train and retain top team members.
• Strong guest service focus and cost control mindset.

Responsibilities

• Run shifts and oversee kitchen and dining room operations.
• Provide direction, coaching, and training for managers and team members.
• Ensure consistent execution of systems, standards and cost controls.
• Communicate goals to General Manager and local ownership on a regular basis.
• Maintain cleanliness and ensure sufficient supplies for the team.
• Oversee BOH budgeting, scheduling, and inventory; manage hiring.

Education

High school diploma or GED

Some college preferred

Leadership and team development

Guest service excellence

Cost control and budgeting

Job description

• Fantastic Opportunity* *100% Scratch Kitchen*
  
  

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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