Are you a Restaurant Leader and Manager?

We are always on the lookout for Talent! - General Managers, Executive Chefs, Assistant Managers, Managers on Duty, and Shift Managers

We have restaurant openings:

In Prescott, Arizona, at Murphy's, Gurley St. Grill, and The Office Cantina

 And in Kingman, Arizona, at Hualapai Mountain Resort, Kingman Airport Cafe, and Mattina's

If you love working leading in restaurants, this is a great place for you!

Here are all of our Restaurant Jobs - Please spread the word!

Dishwasher

Busser

Server

Server Assistant

Bartender

Expeditor

Cook

Line Cook

Prep Cook

Breakfast Cook

Dinner Cook

Fine Dining Cook / Chef

?Sous Chef

Executive Chef

Kitchen Manager

Assistant Manager

General Manager

We are always hiring Superstars in Prescott, and Kingman, AZ !

JOB OVERVIEW

 The Executive Chef is responsible for leading a team of culinary professionals that delivers high quality, great tasting food: proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the team to ensure menu items are executed with excellence in the restaurant.

Reports to General Manager and Director of Operations

Works with GM to address their concerns and needs

Sous Chefs and Kitchen Managers report directly to Executive Chef

Demonstrates Key Leadership Competencies:

• Acts with Character and Integrity-Is candid and forthright with self and others; follows through on commitments; protects the property, brand and wellbeing of others; understands and refuses to cross ethical boundaries, avoids potentially compromising business situations; never turns one’s head on a standard.
• Communicates with Impact-communicates in a clear, concise, complete and timely manner, communicates with directness and candor, provides constructive criticism; actively engages in debating ideas and the right course of action; communicates messages that others may be reluctant to communicate (i.e. willing to say what needs to be said)
• Coaches for Performance-Clearly communicates responsibilities and expectations; assesses individual performance and provides clear and timely feedback; seeks opportunities to redirect or re-train in order to raise performance
• Connects and Engages with Others-Establishes a connection with, and remains approachable to others; establishes open and trusting relationships, treats all individuals fairly and with respect; develops a climate where individuals are committed to sharing information, asking for help when it is needed, and achieving shared goals
• Focuses on Guest Service-Take personal responsibility for service and culinary excellence, views restaurant from guests’ perspective, anticipates, responds to and exceeds guests’ needs; seeks and acts upon guest feedback with a sense of urgency
• Set High Standards of Excellence-Consistently models and upholds high standards of excellence in performance for self and others; ensures all systems, methods and procedures are followed without exception; continuously looks for ways to improve performance
• Creates Accountability for Performance-Teaches others to take personal ownership of decisions and results (mistakes and successes); ensures others are held responsible for their behaviors and attitudes while holding them to high standards; consistently provides feedback and recognition for good work and applies appropriate consequences for non-performance, as necessary; follows up
• Plans and Organizes-Plans, coordinates and structures work activities to ensure efficiency; identifies critical paths associated with the completion of activities; obtains and manages resources so that work objectives are accomplished on time and within budget or prescribed guidelines
• Leads Team-Encourages a team spirit of collaborative effort and results across employees; models expected behaviors; facilitates team processes; provides structure and direction to enable the team to accomplish its goals; helps the team analyze how it can become more effective

Position Summary

FINANCIAL

* Proactively manage all recipe yields, recipe preparation times, produce costs, rotation of product, and waste to ensure the budgeted food cost goals are met or exceeded without sacrificing the guest experience.

* Effectively identify financial trends and operation opportunities by utilizing P&L and other financial reports.

* Execute menu items within specified cost parameters to enable achievement of business targets while delivering on flavor and quality requirements i.e., guest counts, margin, menu mix and sales.

*Manage the budget and oversee the product order process for private parties, community events, food development and tastings.

* Oversee all kitchen scheduling and make sure it stays within the guidelines of the budget.

* Oversee ordering to make sure food cost is within the guidelines of the budget.

GUEST

* Establish guest service, satisfaction & loyalty as a priority through personal example and follow through

* Ensure the culinary staff appropriately supports and assists the service team by providing all products needs to execute a competitively superior dining experience.

* Ability to create daily features & individualized wine dinners & cocktail specific menus that are brand appropriate, functional, inspiring, creative and modern.

* Remain current on consumer and local market trends: support others in defining areas for brand-building opportunities to serve exceptional distinctive food and deliver food news.

* Keep menus currant and innovated i.e. sunset, happy hour, seasonal, brunch, lunch and dinner

EMPLOYEE

*Select top quality talent to ensure team capability can achieve goals and objectives.

* Always Model & demonstrate a professional image and ensures cleanliness and good personal hygiene of self and others.

*Develop team members by seeking out and supporting menu roll outs, ongoing food training demonstrations for service and culinary teams, training, development and other professional growth opportunities: manage individual and team performance through coaching, feedback, 1 on 1’s and individual appraisals.

* Teach, share and coach professional culinary standards and techniques.

* Partner with Marketing team by providing all necessary information in a timely manner.

* Support individual and team performance through actions demonstrating strong team orientation and feedback.

 PROCESS EXCELLENCE

* Plan, organize, monitor, and control all aspects that are vital to the daily operations i.e., line checks, ticket times, kitchen labor including scheduling, daily communication with staff, meat cutting, inventory, safety and sanitation procedures, Steritech Inspections, food flavor quality and handling, recipe adherence.

* Establish operational improvement objectives and implements specific action plans.

* Maintain impeccable standards for a clean kitchen

* Model and demonstrate a passion for cooking, food flavor and quality standards.

*PERSONAL LEADERSHIP

*Is truthful and forthright with self and others aligns words and actions understands and refuses to cross ethical boundaries even when unpopular: works for the common good, not for personal gain.

* Communicates effectively and with Candor/ Engages in open, honest and candid conversations with others: accurately and concisely conveys key points and main messages across different settings and audience.

PEOPLE LEADERSHIP

 * Coaches and Develops, engages in regular, frequent, and supportive communication and feedback, facilitates professional development to help employees maximize their performance and reach their fullest potential.

BUSINESS LEADERSHIP

Thinks Strategically about the business/ Draws upon a solid understanding of the business (e.g. the industry, operations) to critically evaluate pertinent issues, situations, and events: sees clearly ahead: anticipates future consequences and trends: uses broad perspective to make sound decisions

 RESULT LEADERSHIP

Defines and Achieves Excellence with Accountability/ persistently strives for the right goals, and measures success in terms of the results achieved: realizes excellence through successfully translating visionary through leadership into action holds self and others accountable to a high standard of excellence and performance. 

ALL employees are expected to abide by all company policy and procedures at all times. Managers (exempt employees) must abide and enforce company policy and procedures at all times.