The Rose Establishment is a high volume brunch restaurant, cafe and bakery in Downtown Salt Lake City. Our attention to detail and sourcing of superb products and ingredients is one of the many passions that make us special. We are committed to our relationships with our local farms and purveyors and we believe eating food and making food can be creative, nourishing and fun. Our drinks are no different. Our mission is to provide our customers and our team with an experience that leaves them more equipped for their day and their lives ahead. Through connection, community and vibrant, exciting food and drink, we are passionate about nourishment and fulfillment in body, mind and spirit. Our philosophy is in the smallest of details and the micro experiences. On a macro level, we aim to provide an elevated experience, have elevated standards, while remaining accessible, approachable and comfortable

We're looking for an experienced individual who is charismatic, warm and welcoming, cares about the customer experience, has an eye for detail and most importantly who aligns with this vision. This a culinary leadership role that breaks free from tradition

As the Culinary Creative Lead, you won't find yourself trapped in the conventional constraints of a typical chef position. This is a unique opportunity that prioritizes your creative instincts and leadership prowess, allowing you the time and energy to focus on what you do best – creating exceptional culinary experiences. Our business model is day service with an emphasis on pastries and brunch and a desire to expand our lunch options.

As the Culinary Creative Lead, you will be a catalyst for innovation and collaboration within our culinary team. Going beyond traditional chef roles, your responsibilities include:

• Menu Development: 
• Collaborating with the culinary team to design menus that reflect our collective creativity and respond to customer preferences.
• Menu Execution and Implementation:
• Fostering a collaborative kitchen environment to ensure smooth execution of menus, encouraging teamwork and shared responsibility.
• Recipes and Build Sheet:
• Collaborating with team members to create and document recipes and build sheets, ensuring that everyone contributes to and benefits from our collective culinary expertise.
• Plating:
• Inspiring the team to take pride in presenting dishes with creativity and precision, promoting a shared commitment to excellence.
• Food Costing:
• Working closely with the team to manage food costs collectively, fostering a culture of financial responsibility and shared success.
• Photography:
• Encouraging a shared visual language by capturing appealing images of dishes, contributing to the collaborative presentation of our culinary creations.
• Training:
• Leading training sessions that promote knowledge sharing and skill development, cultivating a culture of continuous learning and growth.
• Training on Cleaning Procedures:
• Involving the team in developing and maintaining effective and hygienic cleaning procedures, fostering a shared commitment to a clean and safe kitchen.
• Setting Kitchen Standards:
• Establishing and maintaining high standards for cleanliness, organization, and efficiency collectively, creating a kitchen environment where everyone plays a role in upholding these standards.
• Equipment Usage and Standards:
• Promoting a collaborative approach to equipment usage and maintenance, ensuring that the team collectively maintains and adheres to equipment standards.
• Manager Certification:
• Pursuing certifications as a team, fostering a sense of achievement and unity in meeting industry standards and regulations.
• Storage and Organization:
• Collaboratively implementing efficient systems for product and equipment storage, encouraging a team-wide commitment to a well-organized kitchen environment.
• Updating Order Guides:
• Engaging the team in the process of reviewing and updating order guides, encouraging shared responsibility for ingredient quality and availability.
• Supporting Chef de Cuisine:
• Collaborating with the Chef de Cuisine to unify the team's efforts on the line, promoting a spirit of cooperation and mutual support.

Qualifications:

• Proven experience in culinary leadership roles.
• Strong culinary creativity and a passion for collaborative teamwork.
• Excellent organizational and communication skills.
• Knowledge of food costing and inventory management.
• Ability to lead and inspire a collaborative culinary team effectively.

Resumes with cover letters will be considered first, so tell us a little bit about yourself! Additionally please provide 3 professional references.

If you are excited about leading a team in a collaborative and creative culinary environment, we invite you to apply and be a driving force in our shared culinary journey!

Schedule:

• Job Types: Full-time
• 8 hour shifts 6:30AM - 2:30PM or 8AM - 4PM; 5 days a week
• Pay: $21 (DOE) Because we charge an 18% service fee and pay every member on our team an equitable wage we also distribute any additional tips we receive evenly to every department across the business. This means you can anticipate receiving an additional $1 to $2 per hour.