Location
Brooklyn, NY | United States
Job description
Job Details
Job Details:
Good Thanks is a young Hospitality Group with locations in Williamsburg (where we are hiring for this role) and in Lower East Side. The two Locations are somewhat different but embody the same energy and passion for good everday dining and drinking establishments. the Restaurant currently operates for Dinner and brunch on Friday - Sun.
Our Williamsburg location is the newer of the two locations and after 1 year in the books is ready for year 2 to take off! Its a great time to join this team and lead the kitchen and drive the menu creation forward. We have fantastic regulars in a cool and diverse part of the neighborhood. We hope you are looking for a role to show off your menu and culinary ideas while running a successful kitchen.
The Core Roles and Responsiblites of the job are:
Purchasing/Cost Control
- Maximizes profitability of the Menu/kitchen by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget
- Costs all recipes regularly to ensure profitability targets are achieved
- Oversees the ordering process with all food and poroduce vendors. (We use Baldor, Natoora, North American Meats, Dartagnan, Riviera)
- Delegate Weekly Inventory counts
- Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality
Operations:
- This role will include cooking on the line for service
- Develops and implements operating standards for the culinary department
- Manages cooks and porters in their daily responsibilities, providing clear, effective direction
- Ensures all items are prepared properly and in a timely manner for service daily
- Establishes line check procedure to ensure DOH compliance daily daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately.
- Requiest any maintenance or repairs needed. Request to outsource if need be.
Menu Development:
- Planning and preparing for seasonal menu changes and tweaks
- Staying current with food trends and ingredients to be able to pivot and drive an exciting menu.
- Making your own time for idea development, collaborating with ownership periodically to present ideas and samples
- As we run a lot of special menus to drive business (vday, holidays, events, xmas, new year etc) we expect you to develop these in a timely manner for ultimate customer reach.
Staff Management:
- Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
- Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
- Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff
- Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc.
- Posts for open positions; Interviews and gives final approval for culinary hires
- Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
- Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are communicated and decided upon with ownership.
Essential Functions:
- Able to lift 30+ pounds
- Fluent in both written and spoken English. Some Spanish a big plus.
- Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
- Communicates information effectively and efficiently
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to perform essential job functions under pressure, maintains professionalism when working under stress
- Maintains general knowledge of location, transportation, management team, etc.
- Ability to utilize traditional software programs such as Gmail, Drive, Excel, word, and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
- Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after
- Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
- Adhere to all HR policies and procedures
is a hospitality driven restaurant in Greenpoint, Brooklyn seeking a
Chef De Cuisine to continue the pursuit of excellence in our culinary program.
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