Title: Chef
Department: PF BOH
Reporting Relationship: CEO > COO > GM > Chef
Supervisory Relationship: Chef > Sous Chef > Hourly Staff

MISSION
Effectual leadership skills, management work processes, and use of performance management result in outstanding guest satisfaction, operating results, human resource results, and financial performance that supports Adrift Hospitality strategic intent.

LEADERSHIP SKILLS

• Takes the management leader position by defining responsibilities, authority, direction, and goals.

• Motivates others to act by defining what should be, identifying obstacles, and action steps.

• Embraces the role of chef to be the manager of sous chef, kitchens superviors, lead prep, and culinary team members.

• Actively encourages culinary team members to initiate tasks and projects. Inspires enthusiasm in others.

• Sets high personal standards of excellence by demonstrating integrity, sincerity, and commitment.

• Develops teamwork through being available, listening, and keeping others informed.

Actively involves the team in setting team objectives.

• Adapts their leadership style to the situation by controlling results by exception and inspection as appropriate. Is sensitive to the maturity and ability of their team members.

• Models the desired behavior by demanding more of yourself than from others.
• Actively initiates action, accepts risks and responsibilities, and demonstrates enthusiasm.
• Demonstrates self-confidence by assessing personal attributes, recognizing, and building personal strengths, and acquiring knowledge and skills to overcome your weaknesses.

MANAGEMENT WORK PROCESSES

• Planning. Utilizes effective planning processes to determine where the team needs to go and how to get there.

• Organizing. Utilizes effective organizing processes to arrange and relate the necessary work to be done.

• Staffing. Utilizes effective staffing processes to train people to meet planned objectives.
• Directing. Actively directs the team causing them to take effective and efficient action.
• Leading. Leads the team to achieve the desired results by monitoring and modifying the teams’ work as necessary.

PERFORMANCE MANAGEMENT

• Utilizes performance management processes to assign and review work.
• Utilizes performance management processes to encourage culinary team members to work together to establish, monitor and review organizational goals and objectives.
• Is continually setting objectives, assessing progress, providing ongoing coaching, and feedback to ensure culinary team members are meeting company objectives and career goals.

• Actively redirects the culinary teams’ efforts away from the busyness of day-to-day distractions towards producing meaningful company results.

HUMAN RESOURCE RESULTS

• Verifies compliance of Adrift Hospitality human resources policies and procedures.
• Actively manages employees and succession plan to facilitate Adrift Hospitality growth.

• Collaborates on recruiting, hiring, and training talented sous chef, kitchen supervisor, lead prep, and culinary team members.

• Sous chef, kitchen supervisor, lead prep, and culinary team members receive training that enables them to meet their job description responsibilities.

• Sous chef, kitchen supervisor, lead prep, and culinary team members receive frequent feedback regarding the quality of their work.

• Supports sous chef, kitchen supervisor, lead prep, and culinary team members personal growth and development.

• Ensures sous chef, kitchen supervisor, lead prep, and culinary team members are well informed.

FINANCIAL RESULTS

• Assists the General Manager in achievement of restaurant annual sales goals.
• Assists the General Manager in the forecast, and achievement of food COG goals.
• Assists the General Manager in the forecast, and achievement of culinary labor cost goals.
• Assists the General Manager in the forecast, and achievement of variable and fixed operating costs.
• Assists the General Manager in the forecast, and achieves restaurant capital improvement budgets.

• Supports the execution of Adrift Hospitality marketing plans.
• Adheres to restaurant compensation guidelines.
• Ensures accuracy of COG’s and culinary labor cost reporting.
• Posts accurate key performance indicators.
• Submits proposals for unforeseen capital expenses.
• Maintains accurate record keeping.

OPERATING RESULTS

• Trains and monitors compliance of Adrift Hospitality mission, vision, and values.
• Trains and monitors restaurant delivery of Adrift Hospitality brand standards.
• Trains and monitors compliance of Adrift Hospitality culinary operating systems and tools.
• Proactively monitors and ensures visual consistency of all food production.
• Monitors and ensures food quality standards are achieved.
• Monitors and ensures recipe manuals are up to date.
• Monitors and ensures housekeeping standards are achieved.
• Monitors and ensures equipment maintenance standards are achieved.
• Monitors application of Adrift hospitality kitchen security plan.
• Verifies federal, state, city, health, sanitation, and safety compliance.

SAFETY, SANITATION, AND FACILITIES

• Verifies restaurant health and sanitation standards as measured by routine health inspections are achieved.

• Verifies proper maintenance of clean as you go culture.
• Trains restaurant culinary team proper maintenance of equipment.

VALUES, MISSION, AND POLICIES

• All decisions and actions reflect and support Adrift Hospitality mission and vision.
• Adrift Hospitality values are understood, communicated, and lived out daily.
• Knowledgeable of all Adrift Hospitality policies and communicates violations of company policies, rules and procedures to the executive team and restaurant GM.
• Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

• Expected to perform all core job responsibilities within the designated workweek of 5

10-hour shifts.

Job Type: Full-time

Pay: $62,000.00 - $67,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant
• Hotel

People with a criminal record are encouraged to apply

Ability to commute/relocate:

• Long Beach, WA 98631: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary: 2 years (Preferred)
• Management: 1 year (Preferred)

Work Location: One location