Head Chef Job Vacancy at Josco (157 N Us Highway 1, Tequesta, FL 33469)

Vacancy : Head Chef
Company Name : Josco
Company Location : 157 N Us Highway 1, Tequesta, FL 33469

Job Description

JOB OVERVIEWWe are seeking an experienced Head Chef to join our Team at Joscō Bar and Oven in Tequesta. The Head Chef is responsible for overseeing the day-to-day operations of the Culinary Department and ensuring its success, while leading and developing our Team. Coaching and mentoring is a critical responsibility of the Head Chef. The Head Chef will ensure the highest level of quality food execution by implementing policies and procedures set forth by the company, while maintaining a positive attitude and promoting a fun work environment.The Head Chef will directly oversee the Culinary Team, and will be responsible for labor forecasting, scheduling, and hiring for that department. The Head Chef will ensure that all budgeted goals are being met or exceeded, and all safety and sanitation regulations are being adhered to. The Head Chef will also oversee food costs and inventory with the assistance of the General Manager. The Head Chef will work directly with the GM and the AGM to ensure proper communication from the Culinary Team to the Service and Beverage Team. The Head Chef will work closely with the GM and AGM to ensure all facets of the restaurant are functioning properly and efficiently while maintaining the integrity of the Team.AREAS OF RESPONSIBILITYCulinary Operations· Manage all Culinary operations including scheduling, planning, and forecasting while upholding company standards, product quality, and cleanliness· Create prep lists and ensure their use to minimize waste· Maintain par levels for culinary supplies· Maintain kitchen cleanliness and organization· Ensure health code standards are being adhered to at all times· Adhere to Federal, State, and local laws in addition to company policies, and hold Team Members accountable· Ensure recipe books are up-to-date and all recipes are being executed accurately· Communicate and administer all Company policies and procedures to Culinary Team Members· Maintain adequate staffing levels for the Culinary Department· Develop relationships with vendors and ensure best pricing· Receive food orders and ensure their quality· Work directly with the Owner on declining budgets, forecasting, labor budgets, and cost control and set clear financial goals· Prepare reports and identify opportunities to improve margins and costs· Utilize software systems in place· Process invoices and ensure all pricing is up to date· Think outside the box; be creative and innovative when tackling challenges· Share ideas for improvement· Work with the other Managers to identify solutions quickly· Always be looking for ways to improve overall performance and efficiencyService· Ensure the culture of the restaurant by leading with the companies guiding principles – quality service, quality products, quality atmosphere!· Create systems to ensure food timing from the kitchen to the guest; work with other managers to implement these systems from the Culinary Team to the Service Team· Ensure food quality and freshness daily· Implement standards during service for culinary etiquette· Create new and innovative dishes to serve weekly· Work with the owner to implement new menu roll-outs and create menus for events, holidays, promotions etc.· Implement a culinary training program and ensure the quality of training; make improvements where needed· Work with supervisors directly to delegate tasks; do so responsibility and maintain accountability always· Comply with OSHA, local health, and safety codes as well as company safety and security policies· Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to uphold these standards during service· Assist Team Members during service ensuring that they are supported throughout the shift· Lead by example and be transparent at all times· Promote a positive work environment that is respectful and invitingThe Team · Perform staff meetings that are informative and inspiring with a focus on on-going training to maintain consistency in product and service standards· Resolve issues quickly and efficiently with the best interest of the Company and our Team Members in mind· Communicate regularly with all Team Members and other Managers about goals and expectations· Set clear goals, providing constant feedback with effective counseling and coaching for Culinary Team Members· Prepare and conduct performance appraisals for Culinary Team Members· Coach, encourage and mentor all Team Members daily to be the best they can be· Uphold standards and hold all Team Members accountableOUR COMPANYJoscō Bar and Oven is a family-owned restaurant featuring modern American cuisine. We pride ourselves on quality products, top-notch service, and an inviting and warm atmosphere for both our Guests and Team Members. Our Team is the heart of our success, and we treat each one of our Team Members like family. We seek out those who share a passion for great food, taking care of others, and making memories for our guests that last a lifetime!Our restaurant features a large open kitchen, craft-cocktail bar, and inviting outdoor event space. We opened our doors in 2018 and are located in the heart of Tequesta, FL.Benefits to joining the Joscō_ Team!_-Health Insurance -Competitive bonus package-Vacation package-Family-owned positive work environment-Creative opportunity -Room for growthJob Type: Full-timePay: $60,000.00 – $65,000.00 per yearBenefits:Flexible scheduleHealth insurancePaid time offSchedule:10 hour shiftSupplemental Pay:Bonus payAbility to commute/relocate:Tequesta, FL 33469: Reliably commute or planning to relocate before starting work (Required)Application Question(s):What are 3 qualities of a great leader?Experience:Culinary experience: 4 years (Preferred)Culinary Management: 2 years (Required)Work Location: One location

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