PONYSAURUS BREWING CO. HEAD CHEF DESCRIPTION
Workload 50-60 hours a week
Daytime/Evenings/Weekends needed!

Position Summary:
The Head Chef is responsible for all aspects of the Ponysaurus Kitchen such as menu planning, recipe development, portion and inventory control, quality assurance, and manages all food service staff. The Head Chef oversees the execution of food and is responsible for the growth and development of the menu and profitability of the food service program. The Head Chef will work under the tutelage of Anthony Guerra for the pizza portion of the program and will ensure excellence and consistency in meeting Anthony’s set standards. The Head Chef provides consistent products, manages costs, and ensures all kitchen staff are focused, and demonstrates a guest-centric attitude and culture. The Head Chef has direct communication available at all times with Nick Hawthorne-Johnson, Owner, and Tammy Carwane, Director of Operations, to discuss any needs, address concerns, and gain resources for project completion. The Head Chef maintains our vision by adhering to our values and management principles.

The Ponysaurus Head Chef manages:

• Food costs, ordering and inventory
• Creating and maintaining Excel program recipe cards for all dishes that reflect food costing
• Updating Toast and door dash platforms and knowing how to manage the menus using these programs
• Elevated level of competency using excel spread sheets, Microsoft office programs to communicate and track numbers.
• Sourcing and pricing of all ingredients and is engaged in regular meetings to assess the production cost of menu items
• Portion and inventory control
• Quality assurance for food
• Hiring, training, and development of kitchen staff
• Kitchen staff: scheduling, payroll reporting to Ponysaurus ILM General Manager, creating a professional and positive work environment, and leading culinary team to foster a culture of pride in creating delicious food

The Head Chef’s primary goals are to:

Hire and lead a staff held to a rigorous high standard in the production and delivery of food.

Meet profit and sales goals through an organized and consistently implemented culinary program.

• Execute menu items exactly and consistently to meet set standards
• Directly oversee prep and line cooks’ work to assure quality and consistency
• Analyze food sales and communicates with GM and FOH staff on specials, food descriptions and sales goals for food

Meet sales goals through an organized and consistently implemented Culinary program.

• Head Chef creates and oversees execution of all food in the restaurant
• Create and implement effective communication systems for the kitchen team
• Manage food costs, inventory, waste, and spoilage
• Oversee hiring and staff development for staff
• Ensure consistency and excellence in the creation and delivery of all food

Manage all kitchen staff.

• TEACH! TEACH! TEACH! Building a robust team is critical to success
• Create a professional and positive work environment
• Master Anthony’s recipes for pizza production
• Maintain purveyor relationships and order product in line with par list
• Maintain organized system for quality assurance and staff moral
• Lead culinary team and foster a culture of pride in creating delicious food

How your work will be measured:

• Sales goals
• Client feedback/satisfaction
• Labor cost goals
• Quarterly reviews will be scheduled with the Director of Operations to assess quarterly goals and success

Things we love:

• Employees that take pride in adding value to our business
• Articulate, friendly, grammatically correct, and tactfully written emails
• Working with people who do their best to give 100% everyday!
• People who strive to be just a little better at their job every day
• People who want to create something incredible that they are proud of each day they come to work

Things we don’t love:

• Employees that complain and gossip about guests
• Excuses for less than excellent work
• Shortcuts that compromise quality
• Inelegant, poorly designed systems
• Inefficiency and wasted time
• Laziness

Hours and Working Expectations

The Head Chef sets the tone for Ponysaurus kitchen production and is responsible for not only creating the culture of the kitchen, but also structuring the hierarchy in the shop and creating an orderly, safe and successful culinary program. The Head Chef’s hours will be long, and while the Head Chef will be expected to be in the kitchen leading the team especially during busy times, most of the chef’s time will be used overseeing the culinary team to ensure quality and consistency. Everything that happens between ordering the food to handing the food to the guest is within the realm of the Head Chef. The Head Chef will be expected to track sales, food and labor costs and make a report at weekly management meetings.

Please apply directly on our website: https://www.ponysaurusbrewing.com/employment-opportunities

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Bar
• Casual dining restaurant

People with a criminal record are encouraged to apply

Work Location: In person