Chef de Cuisine - All In Catering

All In Hospitality Group; Grand Rapids (MI); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

PTO

Insurance

Food & Beverage Discounts

Bereavement

401(k)

Paid holidays off

Free shift meals

Guest discounts

Job summary

All In Hospitality Group is seeking a Chef de Cuisine to oversee all kitchen operations for their concept. You will work closely with in-house leadership to ensure concept success, profitability, guest relations, culture, and ongoing culinary development.

You will mentor current leadership and staff, manage inventory, costs, and labor, and run daily shifts to maintain high service standards across locations.

Qualifications

• Experience in kitchen leadership is preferred.
• Strong organizational and planning skills are essential.
• Excellent communication to motivate and develop staff.
• Commitment to professional and ethical leadership of a team.

Responsibilities

• Oversee all kitchen operations for the concept.
• Collaborate with Culinary Director on menu development.
• Mentor and develop in-house leadership and hourly staff.
• Control cost, inventory, and labor to maximize profitability.
• Lead shifts and ensure guest service standards and smooth operations.

Skills

Leadership

Communication

Team motivation

Mentorship

Job description

Benefits:

• PTO
• Insurance
• Food and Beverage Discounts at all locations
• Bereavement
• 401(k)

Join Our Team!

We are building a kitchen that promotes an upbeat culture, stability and consistency, and plenty of future growth opportunities. Our managers are highly involved in day to day operations, coaching and guidance, and promoting teamwork for the best work life balance of all employees.

Chef de Cuisine will have oversite of all kitchen operations for their concept of All In Hospitality Group. They will work directly with their in house leadership to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship.

Benefits:

• Pay: Minimum $60,000/year - negotiable salary based on experience!
• 14 days of PTO per calendar year
• Insurance and 401k
• Paid holidays off
• Free Shift Meals and discounts on your days off, at all of our locations for you and a guest!
• AM and PM shifts with a focus on work life balance.
• Multiple growth opportunities, you can control your path!

Areas of Focus (including but not limited to):

• Building and maintaining relationships with food vendors
• Focused on in-store food cost, inventory, and waste management
• Menu development alongside Culinary Director
• Mentorship and development with current in-house leadership and hourly staff
  • Leading 1-1’s
  • Action plans for goal achievements
• Ensuring safety practices and handbook standards are being followed
• Working to maximize profitability in the kitchen
  • Reviewing store inventory and variances
  • Reviewing P&Ls and cost effectiveness
  • Reviewing and controlling labor costs
• Creating and promoting healthy workplace culture and teamwork towards a communitive goal
• Interviewing and hiring kitchen leadership and hourly staff
• Ensuring efficiencies along facility layouts and in-house assets
• Developing and executing sales driving opportunities
• Running shifts daily to ensure guest service standards and efficient operations

Requirements:

• Those with previous experience excel well in this fast paced environment, however we can work with any skill set if you bring the drive and motivation to learn.
• Strong organizational skills to manage the needs of the restaurant
• Communication skills to inspire and motivate consistency and excellence
• Strong belief in a professional and ethical approach to leading, motivating, and developing staff

Reports To: General Manager

Pay: Salary

Hours: 45-47 hours/week

This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice.