Chef Manager

Land & Sea Dept; Chicago (IL); On-site; USD 85,000 - 115,000; Full time

Job summary

Land & Sea Dept's Lonesome Rose seeks a Lead Chef to oversee all culinary operations, manage food and labor budgets, and assure menu consistency and quality while guiding BOH staff to execute the concept’s vision.

You will ensure City of Chicago health compliance, maintain equipment and workflow, monitor costs, supervise hiring and training, and foster strong on-site collaboration between BOH and FOH teams.

Responsibilities

• Oversee food consistency and quality across concepts and events
• Ensure City of Chicago health code compliance and certifications
• Monitor food and labor costs to stay within budgets
• Maintain menu consistency for onsite and offsite events
• Lead BOH team hiring, training, and performance records
• Maintain supplier relationships and inventory controls
• Foster strong collaboration between BOH and FOH teams

Job description

Position Objective:

The Lead Chef is responsible for all aspects of culinary operations, including the maintenance of food and labor budgets, oversight of food consistency and quality, as well staff oversight and training, all towards pursuing the highest level of excellence in aligning with and the execution of the conceptual visions for Lonesome Rose.

Responsibilities:

Oversight of Food Consistency and Quality

• Ensure quality and consistency standards are met for the concept(s)
• Holding BOH teams accountable for maintaining our standards
• Maintain menu consistency for all off and onsite events
• Maintain quality controls of all menu items and recipes.

Oversight of Properties

• Observe all City of Chicago food safety guidelines, including ensuring teams are carrying City of Chicago Department of Health certifications
• Properly maintain all equipment, alerting ownership to any maintenance or site needs and requests.
• Work with BOH teams in maintaining a clean work environment throughout the shift, including clean floors, equipment and work surfaces, and holding site chefs accountable as necessary

Oversight of Sales and Profitability

• Assist with quarterly menu price comps across concept peer sets.
• Ensure proper input of all invoicing
• Monitor food & labor cost, ensuring they stay in line with budget and forecasts
• Maintain order and prep guides
• Maintain vendor relationships
• Review P-Mix reports to ensure proper ordering

Oversight of Staff and Management

• Assist with BOH disciplinary action and maintain the necessary record documentation
• Assist with BOH with hiring and staffingAssist with BOH with operations and training
• Ensure that BOH professional standards – attitude, appearance, etcetera – are being met at all times
• Ensure that all training materials are up to date
• Foster good working relationships with all employees on site, across both BOH and FOH
• Maintain employee records for Health Department – pest control, ServSafe, etcetera