EXECUTIVE CHEF JUST EAT LOCAL GROUP

JUST EAT LOCAL Is the restaurant family behind Bittercreek Alehouse, Red Feather Lounge and Diablo & Sons Saloon on 8th street in Downtown Boise. Our restaurants focus on direct connections with local farmers and how we can creatively feature those products in our restaurants.

PAY & BENEFITS: 

• $90K Base Bonus Structure
• PTO Health Insurance

OVERVIEW: 

As our Executive Chef and ultimate kitchen leader, you are responsible for the financial performance, culinary integrity, staffing, training and culture of every level of the culinary team within the organization. You lead the creative development of all food menus in a collaborative process with business partners, GM and senior members of our culinary team.

WHAT YOU DO:

Staff Leadership of our Kitchens:

• Oversee staff recruitment, training, and retention
• Oversee culture of our kitchens working to promote inclusive and supportive structures that allow positive career experiences
• Oversee training program and SOP’s for recipe production, line production, cleaning and organization

Culinary Direction

• Oversee programmatic, and trial intensive menu development process including integration of local farm/ranch products that work for our kitchen operations and in support of positive guest experiences
• Recipes are accurately documented, recorded into our systems and followed
• Staff training emphasizes technique and consistency 
• Menus reflect our local growing seasons working to find practical applications for products we all agree we want to feature
• Make it easy and fun for staff and guests to understand our culinary approach

Business Management:

• Understand how to read P&L statement and how to set and hit budget goals as it relates to kitchen business operations
• Help to foster financial/business vocabulary and aptitude with other kitchen leadership and staff
• Work to promote efficiency that builds capacity to for our business to grow

APPROACH

• Demonstrated passion for progressive modern menu design and how we feature foods that come from and represent our local region
• Be present and actively demonstrate leadership by working directly in the kitchen, building a balanced sustainable schedule that allows you to work around all staff, especially during the busiest hours 
• Work to build connections that help our team work better together through active listening and support
• Verbally communicate and document communications that reflect both what you understand and don’t understand
• Always be looking for ways to improve organizational efficiency and support efforts to improve organization of processes and tools
• Work to promote insightful, pragmatic, equitable and sustainable ways to produce positive change in our culture, work processes and product outcomes.

GOALS (What success looks like) 

1. Really good food.

• Menu development is programmatic, and trial intensive. 
• Recipes are accurately documented and followed. 
• Staff training emphasizes technique and consistency 

2. Thoughtful & profitable use of local food systems 

• Menus reflect our local growing seasons
• It is easy for staff and guests alike to understand our use of local food

3. Clean & Organized Kitchens

• Stations are clearly identified with documented mise en place & cleanliness standards
• Inventory is sheet to shelf, with systems for processing and costing new items. 
• Staff have easy access to the tools they need to do their jobs

4. Strong/Positive Kitchen Culture

• Kitchen staff feel like their work is meaningful and a profession
• Training is ongoing and supportive. 
• In-service culture as seen by guests is professional
• Kitchen staff understand that they are a part of the whole, unworried about FOH/BOH devices. 

5. Safe Working Conditions

• Enforcement of safety policy & standards in kitchens. 
• Scheduling of staff to meet production needs and safety standards

6. Financial Performance

• Cost of Goods meet stated budget
• Labor costs meet stated budget