Overview

MUST BE EXPERIENCED – in charge of ALL kitchen operations ($1.5M annual food sales)Open 365 days/year until 2am!

Essential Duties and Responsibilities:

Be Subject Matter Expert on all things pertaining to the kitchen and food production

Know the core menu and be able to train subordinates to maintain high quality standards and consistency

Work with vendors and staff to deliver quality products while maintaining acceptable food costs; includes adherence to recipes, portion control and vendor coordination

Restaurant Depot is presently a vendor source.  Job may require two or more weekly trips to ensure inventory levels are maintained.

Maintains safe and healthy work environment by establishing, following, and enforcing standards and procedures by following (and updating) checklists and ensuring:
-Cleanliness
-Line checks
-Stock rotation
-Proper food handling
-Proper equipment usage and maintenance
-All other associated tasks

Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs

Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes

Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with Company policies and procedures

Trains and monitors employees on proper work procedures and production of standard products to ensure maximum productivity with minimum labor and food expenses

Assists in the development and training of cooks as required

Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention

Works with management staff to improve performance of the unit.

Ensures menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.

Works with owners to evaluate menu items; improve high-cost or underperforming menu items and develop new menu items

Maintains labor requirements, food costs, overtime, and all productivity requirements

Must ensure all have the skill and ability to perform all cooking and food preparation requirements

Ensures all products are cooked at required temperature according to food safety specifications, etc.

Responsible for coaching, counseling and preparing corrective actions for employees

Performs other related duties and responsibilities as assigned

Work Experience:

-Must have a minimum of six years of experience as a Chef
-Must have a minimum of three years of experience as an Executive Chef
-Must have a minimum of one to three years of supervisory experience working in high volume food production and restaurant or catering environment
-Experience with menu design a plus

Job Skills:

-Must have the ability to cook meals according to detailed specifications.
-Must have the ability to work in a fast paced, deadline driven environment.
-Must have strong and effective leadership skills, and the ability to successfully manage and schedule a staff of up to 25; including cooks, expos and dishwashers

Candidate must be comfortable with all levels of employees and have the ability to drive positive program change
-Must have the ability to train others
-Must have the ability to give negative and positive feedback to employees on a daily basis
-Must have excellent time management skills. Must have the ability to handle multiple tasks without losing focus on priorities
-Must have strong organizational and analytical skills
-Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance
-Must have basic computer skills including working knowledge of Microsoft Office Word and Excel, as well as being able to use email

Communication Skills:

-Must have good English verbal and written communication skills.
-Bi-lingual (Spanish) a plus.

Company name::
Frankie's Downtown
Are Facial Piercings Allowed::
No
Upon employment offer, a background check is required::
Yes
Upon employment offer, a drug screen is required::
No
Are Visible Tattoos Allowed::
Yes
Benefits::
2 weeks annual vacation; quarterly bonuses
Annual Salary Range::
$55k-$65k based on experience
Does the position require prior experience in the restaurant industry::
Yes
Does the position require working nights::
Yes
No
This position requires a high school diploma or equivalent:
yes
This position requires an Associate's Degree:
no
This position requires a Bachelor's Degree:
no
This position pays::
Salary + Bonus
Does the position require working weekends::
Yes
Is a credit check required::
Yes
Is facial hair allowed::
Yes
Does this position have a dress code /uniform requirement::
Yes
Hours/Shift::
Open until 2am Daily

About Frankie's Downtown

We are a bar that serves food--not a restaurant that serves alcohol.  Kitchen can experience periods of massive influx on game days.  Requires a great trainer with a cool head, an eye for detail and unwavering standards.

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