The Head Chef takes ownership of and oversees all aspects of the kitchen operation, working collaboratively with the GM to empower the team as a whole in producing best-in-class experiences for guests on a daily basis.

As a master of the fundamentals, the ideal candidate will embrace and capture the vision for the BG food program and excel at pairing food and beverage to provide a total experience for customers.

Responsibilities:

Leader in Hospitality

• Demonstrate excellent leadership behavior and high levels of professionalism
• Experienced, qualified, and prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. Have a high threshold for heat in a restaurant operation.

Enthusiastic Ambassador

• Maintaining a positive, work environment via effective, professional communication with other employees and managers
• Work closely with the team to generate correct and adequate interest among customers to build long-term relationships and return engagements
• Recognize BG’s role in the Mon Valley community and respect the community when making decisions

Team Builder

• Fully oversee hiring, training, coach, discipline, and counsel team members in accordance with policies and procedures and partnership with Head Chef
• Create, implement, and oversee training and development programs 
• Be confident and effective in delegating to direct reports as well as providing guidance and feedback for affirmation and improvement
• Maintain staffing projections and records for payroll, schedule, attendance, staff workload, and compensation
• Ensure that HR practices are consistent with BG’s values and compliant with all local, state and federal laws
• Inspire, motivate, and lead all staff with exceptional communication skills (written and verbal) and a friendly, flexible attitude to engage guests with kind, accommodating service
• Initiating and facilitate an environment of respect and positivity between coworkers

Culinary Pacesetter

• Execute the base menu (and additional menus) with consistency, resourcefulness, and enthusiasm
• Work with the leadership team to develop special menu items on a regular basis. Write recipes for menu items and adjust existing recipes.
• Construct menus with new and existing items ensuring the variety and quality of the selection
• Possess the knowledge of proper techniques, food styles, and the methods used to prepare foods
• Exhibit the ability to train team members – directing and correcting preparation processes and portioning according to spec
• Order food supplies and maintain the pantry.

Safety and Cleanliness

• Lead a best-in-class approach to cleanliness, safety, sanitation, and food safety compliance
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention. 
• Conduct walk-throughs of all walk-in refrigerators, and storage rooms to ensure rotation, usage, cleanliness, consolidation, and proper sanitation. 
• Enforce sanitary practices for ingredient and food handling and direct team members in proper procedure
• Display respect for the environment by performing general cleanliness on a daily basis

Financial Mindfulness

• Manage the operating budget
• Strategize and implement effective cost control programs including overtime, labor, and ingredient costs
• Manage wages, productivity, and expenses in accordance with sales demand
• Utilize company financial management tools to manage the financial success and assist in the preparation of the annual strategic plan to achieve the goals and targets

Facility Care

• Lead daily and weekly walk throughs to ensure facilities are up to our standard 
• Maintain the integrity of the entire facility with proactive maintenance methods and working closely with the landlord and managing all R&M vendors

Experience and Skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of computer programs (Google Suite, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate (preferred)

Physical Demands

This position requires regular lifting of up to 50lbs and occasionally up to 100lbs. The role may require opening and closing shifts, nights, weekends, holidays and an average of 45-55 hours/week.

Additional Eligibility Requirements: Must be over 21 years of age

Work environment

While the job environment promotes steady, methodical work output so that processes can be completed on time and error-free, our work is fast paced. The demands of the job are rapidly changing as we scale the company to meet our current market demand. You will actively be asking to inform and build processes and systems, in addition to executing existing SOP’s.

Based in the historic steel town of Braddock, twenty minutes east of downtown Pittsburgh, along the Monongahela River. Located in a renovated electrical supply storefront and warehouse in the shadow of the still-operating Edgar Thomson Works, the first Bessemer steel plant built by Andrew Carnegie.

Affirmative Action/EEO statement 

BG is an equal opportunity employer committed to creating dignified jobs and cultivating an inclusive workplace. Applicants with diverse backgrounds, experiences, abilities and perspectives are encouraged to apply. 

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.