Benefits :

• 401(k) matching
• Competitive salary
• Dental insurance
• Employee discounts
• Health insurance
• Training & development
• Vision insurance

Job Summary

The Kitchen Manager is responsible for delivering clear direction, leadership, and support to the bistro BOH team to ensure that Taste of Belgium continues growing bistro sales and profits.

The Chef focuses on developing a culture of pride that consistently delivers quality obsessed guest service and food while ensuring compliance with policies, procedures, and regulatory requirements.

Responsibilities include, but are not limited to

Culinary Oversight - Lead the BOH team by ensuring that all recipes are adhered to, the presentation and quality of food are consistently served and within the TOB standards and guidelines.

Follow all food handling, inventory, and scheduling standards.

• Sales and Profitability - Challenge and inspire the BOH team to achieve positive business results, including the delivery of outstanding guest experience through the achievement of consistent food, and adherence to expense budgets including labor and cost of goods sold.
• Facilities Oversight - Ensure that all TOB properties and equipment remain in good working condition and up to company standards through the monitoring and coordination of repairs, routine maintenance, and coordination with vendors.
• Talent Management - Assertively directs and motivates all BOH team members in order to achieve the operational goals of Taste of Belgium.

This includes maintaining proper staffing pars, ensuring all team members receive ongoing formal and informal performance coaching, and continuously advising teams of employee procedures and guidelines.

Lead a positive team environment by recognizing and reinforcing individual accomplishments. Lead succession planning by identifying talent internally and externally.

• Caterings / Events - Assist in the production of goods for outside events and provide general support in regards to these and all off-site events
• Other duties as defined by executive management

Reporting Relationship

• The Chef reports directly to the General Manager
• Maintains a favorable working relationship with all TOB employees within the units and Home Office to foster and promote a harmonious working climate
• All kitchen staff report directly to the Chef

Qualifications

Required

• Minimum of 3 years kitchen management experience
• Strong background and knowledge of food
• Excellent communication, decision making and leadership skills
• Demonstrated ownership mentality and a passion for the business
• Image of professionalism, business maturity and self sufficiency
• Certified in food safety
• Computer knowledge including MS Word, Excel and POS
• General accounting knowledge
• Must be able to work flexible hours including evenings, weekends and holidays

Preferred

Culinary degree or equivalent progressive work experience

Conditions

• Position requires prolonged standing, bending, stooping, twisting, and lifting of products and supplies weighing up 50 lbs.
• Environmental exposures to cold, heat, and water

Last updated : 2024-04-27