Mission: With strong, positively directed leadership and a mentoring management style, unify both front and back of house into one cohesive restaurant concept focused on local, sustainable and organic seasonal cuisine while maintaining practices necessary to continually improve. Work with the entire management team while running the culinary program. Reporting directly to the restaurant GM to increase annual sales, while decreasing controllable expenses, in order to maintain an efficiently run, profitable restaurant. Work to build a healthy relationship with our community to ensure that our guests feel a sense of ownership and that we maintain a strong base of regular business. Become an involved chef in building a food system in our community with the highest level of integrity. Participate in PR and marketing to raise awareness of the uncommon mission. Work together with our Farm Director to produce organic food for the restaurant.

Duties:

Maintain the integrity and uphold the ideals, aspirations and mission statement of uncommon ground and involve the staff in this process. Create a great work environment by directing all staff positively, voicing expectations and standards clearly, and holding everyone accountable.

Develop and maintain systems to increase profitability through standardized cost-outs, purchasing and inventory controls, as well as maintaining proper cost percentages in food and labor. Reduce waste and loss whenever possible. Hold your entire kitchen staff accountable to working efficiently.

Focus on food! Collaborate with owners, GM, and the entire management team for ideas to improve finesse and creativity, flavor and presentation of our dishes. Work to create a well-balanced menu with dishes that are healthier, lighter, and vegetarian, along with more indulgent fare. Document all menu items with well written recipes (for potential future publication). Keep quality high and prices fair by training staff on proper plate presentation and portion control. 

Work with the management team to develop an annual planning calendar that will outline our goals for menu item changes so that we have plenty of time to create a world class menu based on local, (homegrown) and seasonal fare of American comfort cuisine with global flare, presented in a simple, rustic, creative way.

Present your proposed menu additions to owners, GM, kitchen and service staff.

Be present & engaged during special culinary events that we present to the public. 

Be available to speak during these events to describe your food & beverage pairings.

Take time to make dining room visits regularly, speaking with our dining guests.

Create comprehensive job descriptions for lead line cooks and kitchen staff and provide reviews as needed, communicating our expectations clearly.

Work to negotiate the best prices for the best quality products. Train your Shift Supervisors on how to receive properly, keeping spoilage and waste to a minimum.

Write the kitchen schedule projecting payroll costs within budgetary guidelines. Work with the GM to maintain projected budgetary guidelines. Work to keep the kitchen staff fully trained and fully scheduled for the expected amount of business on any given day. 

Hire, train, mentor and hold all kitchen staff accountable to our mission and standards. 

Maintain the cleanliness, safety and infrastructure of the restaurant through a systematic maintenance program.

Attend weekly management meetings to discuss management issues, fiscal responsibility, scheduling, hiring, menu planning, events, purchasing, kitchen maintenance etc., to make sure the restaurant runs efficiently. Schedule your kitchen staff meetings as needed.
Annual Salary, full health benefits, paid time off, meal allowance, potential bonus / incentive earnings.