POSITION SUMMARY: The Head Chef is responsible for managing the daily operations of the kitchen, including the selection, development and performance management of employees. They will provide 100% support and commitment to the department in regard to data-driven strategies, policies, procedures, staff, and purveyors in attaining budgeted goals and sales growth. Assume the role and requirements of the Training Manager for the department. Must guarantee the quality, consistency, and proper standards as well as maintain culinary production and quality levels as set by the Company.

DUTIES AND RESPONSIBILITIES: The following are intended as basic requirements. Success will come to the individual that is able to expand upon these job requirements. These requirements may change over the course of employment.

· In depth knowledge of all functions and duties of kitchen employees and related departments as necessary

· Supervise daily shift operations; open and close kitchen while completing shift checklist

· Responsible for maintaining quality of food product and ensuring consistency of food standards

· Be an active member of the management team while promoting a team environment

· Responsible for the selection, hiring, managing, retaining, training and development of personnel within the department (in conjunction with HR)

· Control the elements that determine profit and loss

· Appropriately oversee and delegate the workload of subordinates

· Accurately track department records of payroll and attendance

· Execute savvy Financial management skills; be responsible for all direct operating expenses and purchases

· Maintain margins, budget, and manage the business using projections

· Responsible for the financial management of the department

· Communicate, give direction, and be responsible for the implementation of policies, initiatives, procedures, etc.

· Inform and enforce local, state and Federal laws

· Monitor department food handler in compliance with local laws

· Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking

· Responsible for the administration of all applicable Pubbelly Sushi’s Standard Operating Procedures

· Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking

· Ensure product quality standards are complied with. Adhere to health and quality procedures

· Assist with the production of events, catering, functions, off-site events, etc.

· Coordinate activities with other departments in order to facilitate increased levels of communication and guest satisfaction

· Operate all department equipment as necessary and report malfunctions. Remedy malfunctions and or report issues to maintenance department

· Purchase appropriate supplies and manage inventories according to budget

· Identify and supervise all staffing levels to ensure that guest services, operational needs, and financial objectives are met

· Ensure that employees follow daily and weekly cleaning schedules while maintaining sanitation standards

· Ensure employees have proper supplies, equipment and uniforms

· Train employees in safety procedures and supervise their ability to execute departmental emergency procedures

· Participate as needed in the investigation of employee accidents

· Understand and comply with loss prevention policies and procedures

· Communicate performance expectations in accordance with job descriptions for each position and monitor progress

· Conduct the employee performance appraisal process, giving feedback, constructive criticism, and define paths to meet expectations

· Coach, counsel, and discipline employees in an effective growth inspiring manner with regards to expected performance

· Resolve employee questions and concerns while creating a welcoming open-door culture

· Participate in department meetings and continually communicates a clear and consistent message regarding the company goals to produce desired results

· Attend weekly on-site manager meeting during scheduled times, and discuss restaurant operations, review historical data and forecast

· Record meeting minutes on Monday.com with appropriate tags, deadlines, etc. Follow up with meeting minutes

· Supervise daily preparation of staff meal

· Monitor projected sales and operations on a daily basis

· Attend pre-meal briefings (line-ups) to educate restaurant staff on new menu items and specials

· Maintain budgets, operating statements and payroll progress reports as needed to assist in the financial management of the department

· Effectively schedule for business demands by tracking employee time and attendance. Assist with payroll administration

· Maintain operations by following policies and standard operating procedures; implement production, productivity, quality, and patron-service standards; determine and implement system improvements and controls

· Responsible for food expedition and last quality control checkpoint

· Accomplish company goals by taking ownership of all responsibilities while exploring opportunities to add value

· Adhere to policies of human resources with regards to new staff acquisitions, not limited to recruiting, training, scheduling, retaining, and disciplining staff

· Create and maintain a work culture in line with company values and expectations; people first

· Promote culture within management team to drive and maintain the company’s people first values

· Constantly increase knowledge of food and other products and services of department staff

· Foster a climate of cooperation and respect between coworkers

· Maintain open lines of communication with all departments

· Adhere to all work rules, procedures and policies established by the company

· Perform any other duties as assigned by the company in order to operate the business most efficiently

Administrative Skills:

· Control food cost, labor, inventory levels, purchasing

· Daily monitoring and verification of comps and voids

· Effective communication not limited to daily log notes composition, emails, verbal and written forms, etc.

· Produce SOPs, in conjunction with management, for proper guidelines, not limited to pars, inventory tracking, recipes, ordering, training guides, expo, receiving, etc.

· Follow reports to develop a more informative data base for improved management decision making and critical evaluation of work activities

· Maintain proper mapping of inventory management through specified software

· Satisfactory knowledge of useful computer programs (MS Office, restaurant management software, payroll software, Restaurant365, POS)

· Present new ideas and suggestions using analyzed historical data

· Ensure company documents and sensitive information is confidential and secure

· Ensure all paperwork is accurately submitted

· Attend required meetings

· Maintain an open line of communication with management team during all hours of operation

· Prompt, active response and oversight of company’s emails and all communications

· Maintain a Food Manager Certification

Physical Requirements:

· Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens ( 110 degrees F), possible for one hour or more

· Ability to stand and exert well-paced mobility for up to 100% of the time

· Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, hold, and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen

· Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)

· Proper usage and handling of various kitchen machinery to include slicers, chopper, grinders, mixers, and other kitchen related equipment

· Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices

· Ability to create, build, handle, and dismantle displays up to 8 feet high

· Ability to tolerate and hear high levels of noise according to industry standards and work environment

· Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks

· Must be able to exert well-paced ability to maneuver between functions occurring simultaneously

· Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers

· Requires manual dexterity to use and operate all necessary equipment

· Requires finger dexterity to be able to operate office equipment

Minimum Qualifications:

· Culinary Degree preferred; Minimum of three to five years of kitchen management experience required, preferably in high volume hotels or restaurants

· Bilingual preferred. English fluency required

· Exceptional proven ability of kitchen management skills

· Must have strong customer minded mentality for maintaining quality standards

· Must have strong team orientation

· Ability in dividing responsibilities and monitoring progress

· Great communication and leadership skills

· Must be able to work without close supervision

· Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS)

· Follow uniform guidelines and maintain a well-groomed appearance

· Flexible and long hours sometimes required; required to work varying schedules to reflect the business needs of the restaurant.

· Availability to work all holidays, nights, and weekends.

· Travel to other locations required based on business demands.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Job Type: Full-time

Pay: From $75,000.00 per year

Benefits:

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

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bar
• Fine dining restaurant
• Upscale casual restaurant

Ability to commute/relocate:

• Miami Beach, FL 33139: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 3 years (Preferred)

Work Location: One location