Location
West Hollywood, CA | United States
Job description
Boujis Group is a fast-growing hospitality company, with restaurants like Olivetta , Issima and The Draycott . We offer great career opportunity for individuals with true passion for food and hospitality.
Boujis is looking for Chefs who shares a passion for excellence and who infuses enthusiasm into everything they do with ample experience on steak house operations. This position reports to the Culinary Director.
Join Our Team
With locations in the city of West Hollywood and Palisades we are a diverse group of personalities coming together amid to create an exceptional experience for our guest. Work with a team that is built on mutual respect, collaboration, excellent service, and passion for providing above and beyond guest experiences. Boujis Group provides employees with the same level of care that we expect to be shared with our guests.
Competitive Salary, Health Insurance, 401K, and paid vacation.
Responsibilities
- Ensure the restaurant stives to maintains a high level of consistency in quality of food product, preparation, and presentation with a strong wood fire influence. While ensure that frequent pre-meal tastings and briefings with staff are happening to educate.
- Develops, designs, creates ideas, relationships, systems, or products, including artistic contributions for the restaurant. Supervises the kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.
- Maintains food preparation handling and correct storage standards & recognizes superior quality products, presentations, and flavor. Plans and manages food quantities and plating requirements for your venue. Assists in developing daily and seasonal menu items for the Restaurant.
- Ensures compliance with all applicable laws and regulations. Observe the daily conditions of all physical facilities and equipment and make recommendations for improvements as needed. Follows proper handling and right temperature of all food products. Estimates daily specialty restaurant production needs. Checks the quality of raw and cooked food products to ensure that standards are met.
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
- Effectively plans and develops Recipes, Menus for the Outlet considering factors such as product availability, food and service cost, marketing conditions, and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
- Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policymaking, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Communicating regularly with the Culinary Director and Sous Chef regarding problems, irregularities and concerns and providing courses of action. Perform other tasks or projects as assigned by the Culinary Director.
Preferred Qualifications & Skills
- Must be willing to work a flexible schedule in order to accomplish all major responsibilities and be willing to accept assignments on a need basis, in order to promote teamwork. This will include early mornings, evenings, weekends, and holidays. Applicants are required to have 6+ years previous employment in a related position.
- Must have experience in steak house service and menu.
What to Expect: You Will…
- Be part of a cohesive team with opportunities to build a successful career with growth potential.
- Have the opportunity to engage in diverse and challenging work
- Derive a sense of pride in work well done
- Be recognized for excellence
Learn more about Boujis Group – visit us:
Job tags
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