Finance & Purchasing

• Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget
• Costs all recipes regularly to ensure profitability targets are achieved
• Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality
• Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy; Addresses and corrects discrepancies or invoicing issues immediately
• Cultivates positive, professional relations with vendors including interactions on property withculinarystaff

Operations:

• Develops and implements operating standards for the culinary department
• Manages Sous Chef, cooks and porters in their daily responsibilities, providing clear, effective direction
• Ensures all items are prepared properly and in a timely manner for service daily
• Establishes line check procedure to ensure DOH compliance daily daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately.
• Requiest any maintenance or repairs needed with our in house maintenance team. Request to outsource if need be. 
• Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions.
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment

Staff Management:

• Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
• Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
• Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourlyculinarystaff
• Establishes regular communication withculinaryteam, including pre-shifts, meetings, trainings, etc.

• Oversees all staffing pars; Posts for open positions; Interviews and gives final approval forculinaryhires
• Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
• Oversees performance review process for all culinary employees; Delivers reviews to all Chefs
• Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group

Essential Functions:

• Able to lift 30 pounds
• Fluent in both written and spoken English. Some Spanish a big plus.
• Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
• Polished personal presentation
• Communicates information effectively and efficiently
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
• Ability to perform essential job functions under pressure, maintains professionalism when working under stress
• Maintains general knowledge of location, transportation, management team, etc.
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
• Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws
• Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
• Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after
• Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
• Adhere to all HR policies and procedures

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Room 11 hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages.