Kitchen Manager - Guy Fieri's Smokehouse

Live! Hospitality & Entertainment; Louisville (KY); Sur place; USD 45 000 - 65 000; Plein temps

Résumé du poste

A leading dining establishment in Louisville, Kentucky is seeking a Chef to manage daily culinary operations, maintain kitchen standards, and train staff. The ideal candidate will have two to four years of kitchen management experience, strong communication skills, and a high school diploma or equivalent. Responsibilities include overseeing kitchen cleanliness, ordering food inventory, and resolving staff and customer issues to ensure quality service.

Qualifications

• Two to four years experience managing kitchen staff and inventory in a high-volume kitchen.
• Must be able to lift items weighing up to 75 pounds.
• Ability to work evenings, weekends, and holidays.

Responsabilités

• Control the day-to-day culinary operations of the venue.
• Ensure kitchen cleanliness and adherence to health department standards.
• Recruit, interview, and hire kitchen staff while leading and training them.

Connaissances

Confidence in cooking skills

Attention to detail

Good people management skills

Strong communication and listening skills

Time management and organizational skills

Formation

High school diploma or GED equivalent

Culinary arts courses/certifications or related degree

Description du poste

Award winning chef, restaurateur, author and TV personality, Guy Fieri, brings his new dining concept, Guy Fieri’s Smokehouse, to Fourth Street Live! Inducted into the American Royal BBQ Hall of Fame in 2012, Guy Fieri’s passion for BBQ is heavily influenced in this flagship location. The restaurant features 6,700 square feet of dining space, a 2,200 square foot outdoor patio, a large smoker custom made by Ole Hickory, and two bars.

Chef Responsibilities Include, But Are Not Limited To

• Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
• Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs.
• Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution.
• Rally staff during heavy shifts, resolving conflicts and getting the job done.
• Interact with guests, being friendly and courteous, to resolve service issues or concerns.
• Ensure the kitchen staff provides consistent product and service standards of the highest quality.
• Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
• Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
• Ensure a safe working environment to reduce the risk of injury and accidents.
• Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
• Create, organize and keep work schedules, shipments, cleaning schedules and more.
• Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
• Train employees, as assigned, in an ongoing basis.
• Lead by example to other team members and mentor new staff.

Chef Qualifications

• A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
• Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
• Exude confidence in cooking skills and abilities.
• Attention to detail
• Good people management skills, communication and listening skills.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Must be flexible and adaptable to change.
• Demonstrated time management and organizational skills.
• Must be internally motivated and detail oriented and have a passion for teaching others.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends and holidays.

The Chef position requires the ability to perform the following

• Carrying or lifting items weighing up to 75 pounds.
• Moving about the kitchen in a safe and secure manner.
• Handling food, objects, products and utensils effectively and safely.
• Bending, stooping, standing and kneeling.
• Withstand potential climate temperature changes in assigned work area.