JOB DESCRIPTION (Head Chef/Chef de Cuisine)

If you are a Chef looking for an opportunity to create and lead an already established Brunch

concept and build a daytime concept of your own within the current establishment with the

support of an establish and successful restaurant, including

access to a high-production kitchen, experienced management team, and ideal location

in Midtown/Downtown Sacramento, then this opportunity is for you.

Elwood R & B Group, LLC is currently looking for an experienced and passionate self-

motivated Chef to develop and lead and build a daytime culinary concept. The Head Chef will

oversee the concept’s launch, including hiring and managing their team. Additionally,

the Head Chef will take over the leadership and responsibilities of an already

established Weekend Brunch program.

The Head Chef will work closely with the management team to develop and launch the

exciting new concept based on today’s consumer preferences and requirements,

including culinary and financial goals. In addition, the Head chef will be responsible for

maintaining all safety and sanitation standards at the highest level. The Head Chef will

have access to established vendor relationships as well as the opportunity to procure

new vendors that enhance our environmental, social, financial, product integrity and

consistency requirements. The Head Chef will also be responsible for the professional

development of the daytime culinary team through teaching, mentoring, and coaching.

Duties and Responsibilities include but are not limited to the following:

 Research, develop and implement recipes for the core, seasonal, and/or

promotional menus that align with the daytime culinary concept

 Ability to create their own team through interviewing, hiring and training

 Establish systems to ensure consistent flawless execution, including complete

recipe instructions for team

 Work collaboratively with management team, staff and community

 Develop comprehensive recipe costing, execute tastings and coordinate

photo/video shoots for daytime culinary concept

 Implement and manage inventory, labor and food cost controls while ensuring

that recipes, plate specifications and yield guides are in line with concept

standards

 Supervise kitchen operations, including cooking, preparing, and plating dishes,

ensuring meeting quality and presentation standards

 Maintain proper organization and cleanliness of kitchen, supplies, equipment and

uniform(s) to be in compliance with the highest standards of sanitation,

cleanliness and safety at all times

 Familiarize and train culinary team to maintain all safety standards, safe food

preparation practices, and emergency preparedness practices

 Conduct kitchen walk through audits with senior back of house kitchen

management

 Conduct food reviews with senior front and back of house management

 Collaborate with restaurant management to develop and execute special events,

private dining, and catering opportunities (as needed)

 Stay current with industry trends, techniques, and technologies to ensure the

restaurant remains competitive and offers the best culinary experience

 Experienced with computers, including Microsoft Office and POS/Costing System

(Toast and XtraChef familiarity is a plus)

Qualifications

 5 years of experience in various kitchen positions, including demonstrated

proficiency as a Chef

 Previous experience opening a restaurant or track record of launching a new

concept

 Culinary Degree or equivalent experience

 Proficient in food planning, preparation, and purchasing

 Excellent leadership and interpersonal skills

 Proven track record of managing multiple priorities in a dynamic environment

 Strong analytical capabilities including inventory management, budgeting and

financial acumen related to food and other costs

 Ability to motivate, develop and drive performance throughout the team

 In-depth knowledge of food industry trends as well as safety and sanitation

regulations

 ServSafe Manager Certification (required)

Pay & Benefits

Full-Time Position - Compensation package commensurate with experience, including

performance bonus potential. Also included are the following benefits:

 401(k)

 Paid-Time Off

 Paid Sick Leave

 Shift Meals

 Employee Discounts on Food & Beverage

About Elwood R&B Group, LLC

Our recent concept is Frog & Slim, a modern supper club located in Midtown

Sacramento. We are growing rapidly and changing constantly, which gives our team

members the opportunity to share their unique perspectives, solve new challenges, and

own their careers. We are committed to supporting employees’ happiness, healthiness,

and overall well-being.

Our Commitment to Diversity and Inclusion

We are an Equal Opportunity Employer and are committed to growing and empowering

a more inclusive community within our company, industry and city. That is why we hire

and cultivate diverse teams of people from all backgrounds, experiences and

perspectives. We believe true innovation happens when everyone has room at the

table and the tools, resources and opportunity to excel.

In keeping with our beliefs and goals, no employee or applicant will face discrimination

or harassment based on: race, color, ancestry, national origin, religion, age, gender,

marital/domestic partner status, sexual orientation, gender identity or expression,

disability status, veteran status, or any other characteristic protected by applicable

federal, state and local laws.

If you are passionate about creating exceptional culinary experiences, have strong leadership skills, and thrive in a fast-paced environment, we would love to hear from you. Please submit your resume highlighting your relevant experience.

Job Type: Full-time

Pay: $49,920.00 - $58,240.00 per year

Benefits:

• Flexible schedule
• Food provided
• Retirement plan

Experience level:

• 5 years

Pay rate:

• Hourly pay

Shift:

• 8 hour shift
• Day shift
• Morning shift

Supplemental pay types:

• Overtime pay

Weekly day range:

• Every weekend

Work setting:

• Fine dining restaurant

Experience:

• Kitchen: 5 years (Required)

License/Certification:

• Food Handler Certification (Required)

Work Location: In person