Vacancy caducado!
The Kitchen at Barnard Griffin is in need of a Lead Chef!
Description: The Lead Chef will be responsible for all operations in the restaurant’s back-of-house. They will be responsible for the creative direction of the restaurant’s menu and for creating new and exciting menu items. Menu items must be wine-centered and should always pair well with multiple wines on the Barnard Griffin wine list. This position will be responsible for the training and oversight of all back-of-house personnel. They will be expected to create a cohesive and team-oriented working environment while also ensuring each team member develops and maintains the necessary skills to perform their jobs. They will be responsible for recruitment and hiring of new back-of-house personnel, when needed. The Lead Chef will also be the main point of contact for the Event Coordinator and will be responsible for developing an efficient and creative catering menu. They will also be expected to produce all menus to the utmost accuracy and timeliness. The Lead Chef will be ultimately responsible for food cost, waste control and inventory management. They will be expected to meet food cost benchmarks on a regular basis. The Lead Chef reports to the Director of Hospitality.
Responsibilities:
-Ultimately responsible for the creative direction and vision for menu items
-Responsible for designing rotating menus and daily features
-Expected to create high-quality dishes with balanced, exciting flavor and beautiful presentation
-Manage and lead all back-of-house staff positively and professionally
-Responsible for recruitment and hiring of new back-of-house personnel
-Responsible for the training of kitchen staff and development of their skill set
-Develop and maintain appropriate work schedules for kitchen staff
-Expected to maintain budgeted labor cost percentages
-Expected to run kitchen with the utmost efficiency, ensuring appropriate ticket times and a high level of guest satisfaction
-Expected to maintain budgeted food cost percentages
-Will be in charge of raw food orders and effective inventory management
-Required to provide monthly food inventory valuations to Accounting
-Uphold and enforce all health code regulations, safety standards and company policies
-Main point of contact for the Event Coordinator
-Must create efficient and effective catering menus and produce agreed upon catering orders with accuracy and timeliness
-Responsible for all cleaning and regular maintenance for all back-of-house equipment and working areas
Qualifications:
-5+ years of experience as a chef, 2+ years experience as a Lead/Head Chef
-Mastery of various cooking methods, ingredients, equipment and procedures
-Accuracy and speed in handling emergency situations
-Washington Food Worker Certification
To apply for this position, bring your resume in person Wednesday - Saturday between 11:00am and 6:00pm and ask for Liz or Darcy.
Vacancy caducado!