Chef/Executive Chef for Restaurant

MUST LOVE DOGS! Craft & Crew Hospitality is now searching for an experienced Chef to work for a high-volume restaurant & bar located in Minneapolis, MN.

We are a growing company with advancement opportunities, competitive salaries, monthly bonuses, and great benefits packages, including PTO, Health Insurance, and 401K Retirement Savings.

Watch our Day In The Life Video for Heart of House :

We are looking for candidates who share our passion for people and dogs! Our CORE VALUES are central to who we are and how we do our business, we value Guest Satisfaction, Employee Development, Teamwork, Creativity & Fun, and Growth.

Please watch the following video to see how we live through our Core Values :

Job Description :

We expect to provide an excellent service and quality product for all our guests. The Executive Chef will control the overall operations of the kitchen and oversee a staff of employees.

A strong foundation in management, as well as a culinary background, is essential for success in our restaurants and the company.

The chef will be a strong leader to our staff and must be willing to go above and beyond to ensure that food quality standards are consistently met.

The chef is required to have excellent communication skills and be comfortable working with diverse populations. Must be a great leader and coach in order to train and delegate to your staff in order to maximize speed and efficiency in the kitchen.

Roles & Responsibilities :

Manage the daily profitable operations of the kitchen in order to maximize profitability, increase efficiency and guarantee guest satisfaction.

Management :

Recruiting, hiring, training, and performance reviews for all back of house staff

Provide leadership, coaching, and direction to all back of house staff

Hold staff accountable for meeting company expectations and following policies, ensure that disciplinary action occurs where necessary.

Prepare and post schedules weekly that meet specified labor budgets.

Operations

Ensure that quality standards for food are consistently met

Recipe specification adherence

Must be willing / able to assist in any area of the Kitchen : Line, Pantry, Prep, Dish, etc.

Must work alongside BOH staff during volume shifts, to lead and support operations and keep company labor budgets on track.

Sales Building

Daily / Weekly specials

Seasonal menu planning (Fall / Winter and Spring / Summer Edits)

Ordering

Place orders with approved vendors and use product list provided.

Purchasing / Ordering to maximize profitability and reduce food costs.

Weekly / Monthly supplies ordering for the kitchen and restaurant.

Administrative

Food inventory audits EOW and EOM

Calculate food costs and ensure that you are targeting goals.

Design and Implement Line checks Daily (AM / PM Shifts)

Design and Implement Temperature logs

Recipes / Allergens / Food Specifications

Update Recipes in TRACS (Reinhart)

Calculating Food COST Weekly for Scorecard (GM)

Required Experience / Qualifications :

5 Years in the Hospitality Industry : Executive Chef, Kitchen Manager, Line Cook, Supervisor, etc.

• Excellent Communication Skills;
• Proficient in Microsoft Office;
• Leadership Skills;
• Must be able to stand, walk, and move about for 8-10 hour shifts;
• Must be able to lift / carry up to 50 lbs;

Must be able to walk up and down stairs without complications

Problem-solving abilities, be prepared to think and act quickly in stressful situations;

Knowledge of Health & Safety procedures in accordance with MDH. Current Serve Safe Certification

Bilingual Spanish preferred but not required.

Job Type : Full-time

Pay : $65,000.00 - $75,000 per year