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Now Hiring: Chef - The Arbor in Little Italy

Position Summary:

The Chef is responsible for all duties associated with the Arbor’s back of house kitchen operations. Administrative duties include menu development, standardizing recipes, food costing, food and supply inventory and ordering to minimize waste, and sales reviews to identify top selling items to maximize profit. They will supervise all kitchen staff to ensure a positive, safe, and efficient work space. The Chef will be responsible for overseeing and maintaining a clean and sanitary work environment, a quick and efficient service, and that quality standards are upheld all through the development of standard operating procedures. Furthermore, the Chef will work alongside the Arbor Manager to ensure front of house and back of house operations are synchronized to create the best overall customer experience. 

Essential Duties and Responsibilities: 

  • The Chef will report directly to the General Manager in weekly overview meetings. 
  • The Chef will develop a high-quality gastropub style menu and is responsible for the planning and execution of all menu items.
  • The Chef will develop and execute quarterly “seasonal” menu adjustments.
  • The Chef will create weekly specials in conjunction with beer releases and events and relay information in a timely manner to management and marketing.
  • The Chef will coordinate beer and food pairings with the Arbor Manager. 
  • The Chef will become familiar with front and back end POS systems.
  • The Chef develops standard recipes and techniques for food preparation and presentation to ensure consistent high quality and minimal waste in order to control food cost and maximize profit. 
  • The Chef evaluates food products to ensure that company quality standards are consistently attained. 
  • The Chef coordinates the work of cooks and other kitchen employees to ensure that food preparation is economical, technically correct and efficient.
  • The Chef trains all kitchen staff and safeguards all food handlers' work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques.
  • The Chef ensures that high standards of hygiene, cleanliness and safety are maintained throughout kitchen areas at all times.
  • The Chef manages inventory.
  • The Chef places and/or approves all food and supply orders.
  • The Chef implements measures to minimize food costs and waste; exercises portion control for all items served and works with the General Manager and the Arbor Manager to establish menu selling prices.
  • The Chef will be responsible for running staff meetings as needed to ensure all menu related information is clearly communicated between front and back of house staff. And will assist in maintaining high level service principles in accordance with established standards.
  • The Chef will consult with the Arbor Manager and General Manager about the food production aspects for any special events.
  • The Chef cooks, or directly supervises the cooking of skill intensive items
  • The Chef interacts with the General Manager and Arbor Manager to ensure food production consistently meets or exceeds guests’ expectations.
  • The Chef develops policies and procedures to enhance and measure quality; continually updating written policies incorporating new techniques, equipment and terminology.
  • The Chef will establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and all kitchen equipment.
  • The Chef will, as required, visit the dining areas to meet guests.
  • The Chef will provide all customers with an unforgettable tasting experience.
  • The Chef will always promote and represent Burgeon Beer Co. in a positive manner.
  • The Chef will stay up to date on all Burgeon Beer product offerings.
  • The Chef will communicate any escalated issues or grievances to General Manager.
  • The Chef will work with the Arbor Manager to host a minimum of two beer dinners annually.
  • Other reasonable duties as assigned by General Manager and Burgeon Ownership.

Qualifications:

  • Must be at least 21 years of age 
  • Minimum of four years customer service experience
  • Four years of Chef experience preferred 
  • Passion for Food and Craft Beer 
  • Professional appearance required
  • Must be a team player with friendly demeanor
  • Ability to effectively communicate with customers and staff
  • Physical ability to lift up to 80 pounds
  • Ability to stand, sit, bend or lift for extended periods of time
  • Must be able to enforce safety regulations 
  • Must be able to work weekends, evenings and some holidays
  • Visual and auditory ability to respond to critical incidents and emergency situations in a swift manner

Supervisory Duties & Responsibilities:

  • Effectively manage all kitchen employees
  • The Chef will ensure all menu items are prepared to Chef’s standards
  • Develop, maintain and train a professional workforce
  • Train all employees on menu and cooking practices
  • Ensure food safety standards are met by all employees
  • Generate opening and closing procedures
  • Maintain a positive, inspiring attitude
  • Report any employee misconduct to General Manager
  • Ensure employees are on time and dressed appropriately
  • Remind employees to clock in and out
  • Manage inventory and ordering for food and supplies
  • Resolve any issues in the Kitchen (employee or customer)
  • Work with General Manager to schedule employees shifts in a fair and effective manner
  • Provide a safe and effective working environment
  • Ensure all services to customers is conducted in a highly professional manner
  • Lead by example by arriving on time, working hard and embracing a friendly demeanor
  • Ensure high standards are upheld
  • Assist employees with any questions
  • Ensure employees complete all opening and closing duties
  • Make sure employees conduct meets Burgeon standards
  • Educate employees on all new offerings

Other:

  • The Chef will consult Burgeon Beer General Manager before any menu or product changes 
    • Daily and Weekly Specials will not need approval from Burgeon Beer Ownership
  • The Chef will assist in the hiring of all back of house employees

This Employment Agreement is not intended to be all-inclusive.  It is understood that the employee will also perform other reasonable related business duties if requested by immediate supervisor or co-founders.  This Employment Agreement is subject to change by the employer as needs of the employer and requirements of the job change.

If you would like to be considered for this position, please email your resume and cover letter to Jenni Jones, jenni@burgeonbeer.com