Executive Chef/Kitchen Manager

*Job Description* *Where Work Matters* Some say our approach is “different.
” We say we’re championing a better way! A way to make work fun, fulfilling, and financially rewarding.
It’s simple: work hard, deliver results, and watch your career flourish.
*PHG is responsible for BUNKY’S RAW BAR & GRILL, CHARLIE & JAKES BBQ BEACHSIDE, & MASA TAQUERIA Y CANTINA.
We are hiring for current and future employment opportunities.
* *PRODIGAL HOSPITALITY GROUP is hiring for the following positions:* *KITCHEN MANAGER / CHEF / CORPORATE KITCHEN MANAGER* \* Opportunities for advancement / growth! \* Weekends and holidays are required.
\* Must be appropriate age for job you are applying · Experience is a plus _We offer competitive pay, and future growth & opportunities within our restaurant group.
Each position has different benefits with them, so come in today and fill out an application.
Or, for a faster response, email us a current resume today to set up an interview ASAP.
We are looking for the best in organization, inventory control, cleanliness standards, and an ability to hire, train, and lead a boh staff.
We are seeking a leader with excellent organization skills that would like to continue their skills and go to the next level with our company.
_ _We are offering opportunities for single and multi unit management.
With more responsibility in our company comes many opportunities for advancement, bonuses, paid time off, better quality of life, and more.
Please send your resume today to set up an interview and hear more about this exciting career with our company.
_ *Kitchen Manager/Chef information: * *We are looking for someone who wants to grow their career with us!* The Kitchen Manager ensures our guest's meal experience begins and ends with exceptional service, as well as keeping the kitchen in an organized and health-code-compliant atmosphere.
The restaurant requires an individual who can manage high-volume business while providing first class detail-oriented execution of recipes.
The position manages all BOH Staff and is responsible for executing all recipes according to proper procedure.
The KM will be responsible for meeting operational guidelines and ensuring profitability of the store.
It is also the responsibility of this position to generate and manage costed recipes along with proper training to all staff.
The Kitchen Manager directs, manages and evaluates overall performance of the kitchen staff.
In addition the ideal candidate will enhance business operations by increasing productivity and profitability, and owning total achievement of kitchen goals.
Our Kitchen Manager will oversee all kitchen operations, including but not limited to: Ordering/Receiving, calculating Recipe Costs, producing inventory and Cost of Goods (COGS), Training, Hiring/Firing Benefits: • Bonus earning potential • Voluntary Disability, Dental, Vision and Life Insurance Policy • Fast-growth company with advancement opportunities QUALIFICATIONS • Be 21 years of age.
• At least 3 years’ experience in kitchen service environment as service or management personnel.
• Must possess a positive, proactive, constructive teamwork attitude.
• Possess excellent basic math skills and have the ability to operate a POS system and computer skills.
• Must be able to communicate clearly and effectively with all managers, employees, guests and purveyors at all business volume levels.
• Must have a working knowledge of the English language.
Requirements • Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must be able to move and process information quickly.
As a salaried manager, you will be required to provide proof of your current Serve Safe Certification.
If you do not have a certification, or your certification is expired, – you will be responsible for purchasing and completing your certification program within 90 days from your date of hire and providing proof of certification to the Human Resources department.
Once your original certification has expired, your Serve Safe recertification will be provided by PHG at no cost to you.
Additional Info Essential Duties and Primary Responsibilities: • Ensure that food standards are met and kitchen staff is actively engaged in producing quality food.
• Understand all policies, procedures, standards, specifications, guidelines and training programs for BOH.
Hold staff accountable for those objectives being met.
• Uphold food quality standards, portions, cooking procedures and presentation .
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness by creating a positive and productive work environment.
• Lead by example directing daily shifts as MOD.
• Control product and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Oversee training of BOH members.
• Provide regular and ongoing performance feedback to all BOH staff • Enforce restaurant policies and standards of conduct, administer prompt and consistent corrective action when policies are not followed.
• Direct staff employee evaluations and manage employment training and timeline of each member of the team.
• Provide feedback on all hiring and complete evaluations for BOH • Actively monitor and adjust to hourly labor currently on the clock as it relates to business levels.
• Ensure employee clock ins are consistent with hours scheduled and worked.
• Conducts pre-shift line-ups and works as MOD on a weekly basis.
• Schedule BOH kitchen line shifts.
Manage clock-ins/outs and scrub payroll.
*:* Prep production is the core of the Food Production, as well as keeping the kitchen in an organized and health-code-compliant atmosphere.
The restaurant requires an individual who can manage high-volume business while providing first class detail-oriented execution of recipes.
The position manages all Prep Staff and is responsible for executing all recipes according to proper procedure.
The Prep Manager will be responsible for meeting operational guidelines and ensuring profitability of the store.
It is also the responsibility of this position to generate and manage costed recipes along with proper training to all staff.
The Prep Manager directs, manages and evaluates overall performance of the kitchen staff.
In addition the ideal candidate will enhance business operations by increasing productivity and profitability, and owning total achievement of kitchen goals.
Our Prep Manager will oversee all kitchen operations, including but not limited to: Ordering/Receiving, calculating Recipe Costs, producing inventory and Cost of Goods (COGS), Training, Hiring/Firing.
The Prep Manager is an essential part of the restaurant, usually operating in early hours.
Additional Info Essential Duties and Primary Responsibilities: • Ensure that food standards are met and prep staff is actively engaged in producing quality food prep.
• Understand all policies, procedures, standards, specifications, guidelines and training programs for BOH.
Hold staff accountable for those objectives being met.
• Uphold food quality standards, portions, cooking procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness by creating a positive and productive work environment.
• Lead by example directing daily shifts as MOD.
• Control product and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Oversee training of Prep members.
• Provide regular and ongoing performance feedback to all BOH staff • Enforce restaurant policies and standards of conduct, administer prompt and consistent corrective action when policies are not followed.
• Direct staff employee evaluations and manage employment training and timeline of each member of the team.
• Provide feedback on all hiring and complete evaluations for Prep team.
• Actively monitor and adjust to hourly labor currently on the clock as it relates to business levels.
• Ensure employee clock ins are consistent with hours scheduled and worked.
• Conducts pre-shift line-ups and works as MOD on a weekly basis.
• Schedule Prep team shifts.
Manage clock-ins/outs and scrub payroll.
• Actively manage Ordering/Receiving while controlling inventory.
Job Type: Full-time We hope you to hear from you today! Thank you so much for your time.
Job Type: Full-time Pay: $59,886.
40 - $72,121.
26 per year Benefits: * 401(k) matching * Flexible schedule Experience level: * 5 years Pay rate: * Yearly pay Shift: * 10 hour shift * 12 hour shift * 8 hour shift * Day shift * Evening shift Supplemental pay types: * Bonus opportunities * Performance bonus * Quarterly bonus * Yearly bonus Weekly day range: * Monday to Friday * Rotating weekends * Weekends as needed Work setting: * Casual dining restaurant * Fine dining restaurant Ability to Relocate: * Indialantic, FL 32903: Relocate before starting work (Required) Work Location: In person