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<p><strong>Staff, Management and Personnel</strong></p>
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<li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li>
<li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li>
<li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li>
<li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li>
<li>Make employment and termination decisions for BOH team in concert with GM</li>
<li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li>
<li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li>
<li>Continually strive to develop BOH staff in all areas of managerial and professional development</li>
<li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li>
<li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li>
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<li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li>
<li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li>
<li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li>
<li>Participate in marketing, off-site events, and media outreach as requested/required</li>
<li>Support development and execution of off-site catering, as required</li>
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<p><strong>Operational / Financial</strong></p>
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<li>Work with GM to develop and manage operating budget for back of the house operations</li>
<li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li>
<li>Oversee the kitchen’s profitability</li>
<li>Manage on and off-site catering events</li>
<li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li>
<li>Ensure all health and safety restaurant policies and procedures are followed</li>
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<li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li>
<li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li>
<li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li>
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<li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li>
<li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li>
<li>Review portion control of food quantities to minimize waste</li>
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<p><strong> </strong></p>
<p><strong><u>QUALIFICATIONS</u></strong></p>
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<li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li>
<li>Must be ServSafe Certified (Food)</li>
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<li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li>
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<li>Have a general knowledge of service flow, food and beverages</li>
<li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li>
<li>Fluent in English speaking, writing, and understanding</li>
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Staff, Management and Personnel
Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards
Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted
Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times
Make employment and termination decisions for BOH team in concert with GM
Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up
Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience
Continually strive to develop BOH staff in all areas of managerial and professional development
Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback
Guest Service and Care
Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives
Train all Management and staff on menu standards, presentation, and expectations
Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment
Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars
Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld
Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations
Participate in marketing, off-site events, and media outreach as requested/required
Support development and execution of off-site catering, as required
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Work with GM to develop and manage operating budget for back of the house operations
Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met
Oversee the kitchen’s profitability
Manage on and off-site catering events
Maintain a positive working relationship with vendors, suppliers and maintenance personnel
Ensure all health and safety restaurant policies and procedures are followed
Oversee the effective management of all food items, other supplies, and inventories as needed
Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
Food and Beverage Planning, Health and Safety
Responsible for ensuring consistent high quality food preparation and presentation
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances
In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item
Maintain accurately budgeted food cost in conjunction with data entry and reporting
As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock
Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available
Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures
Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies
Review portion control of food quantities to minimize waste
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Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations
Maintains excellent personal hygiene standards in accordance with MA Health Department
Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies
Able to follow printed recipes and lists
Have a general knowledge of service flow, food and beverages
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Fluent in English speaking, writing, and understanding
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<p><strong><u>RESPONSIBILITIES</u></strong></p>
<p><strong>Staff, Management and Personnel</strong></p>
<ul>
<li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li>
<li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li>
<li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li>
<li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li>
<li>Make employment and termination decisions for BOH team in concert with GM</li>
<li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li>
<li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li>
<li>Continually strive to develop BOH staff in all areas of managerial and professional development</li>
<li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li>
<li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li>
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<p><strong> </strong></p>
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<li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li>
<li>Train all Management and staff on menu standards, presentation, and expectations</li>
<li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li>
<li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li>
<li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li>
<li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li>
<li>Participate in marketing, off-site events, and media outreach as requested/required</li>
<li>Support development and execution of off-site catering, as required</li>
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<ul>
<li>Work with GM to develop and manage operating budget for back of the house operations</li>
<li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li>
<li>Oversee the kitchen’s profitability</li>
<li>Manage on and off-site catering events</li>
<li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li>
<li>Ensure all health and safety restaurant policies and procedures are followed</li>
<li>Oversee the effective management of all food items, other supplies, and inventories as needed</li>
<li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li>
<li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li>
</ul>
<p><strong> </strong></p>
<p><strong>Food and Beverage Planning, Health and Safety</strong></p>
<ul>
<li>Responsible for ensuring consistent high quality food preparation and presentation</li>
<li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li>
<li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li>
<li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li>
<li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li>
<li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li>
<li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li>
<li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li>
<li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li>
<li>Review portion control of food quantities to minimize waste</li>
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<p><strong> </strong></p>
<p><strong><u>QUALIFICATIONS</u></strong></p>
<ul>
<li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li>
<li>Must be ServSafe Certified (Food)</li>
<li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li>
<li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li>
<li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li>
<li>Able to follow printed recipes and lists</li>
<li>Have a general knowledge of service flow, food and beverages</li>
<li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li>
<li>Fluent in English speaking, writing, and understanding</li>
</ul>
<p> </p>
<p>Job Type: Full-time</p>
<p>Salary: $75,000.00 /year</p>",
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<h1>Executive Chef</h1>
<p>Private Company</p>
<div class="date-location">Jun 04, 2019 - Cape Cod / Islands</div>
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<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p>
<p><strong><u>RESPONSIBILITIES</u></strong></p>
<p><strong>Staff, Management and Personnel</strong></p>
<ul>
<li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li>
<li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li>
<li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li>
<li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li>
<li>Make employment and termination decisions for BOH team in concert with GM</li>
<li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li>
<li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li>
<li>Continually strive to develop BOH staff in all areas of managerial and professional development</li>
<li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li>
<li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li>
</ul>
<p><strong> </strong></p>
<p><strong>Guest Service and Care</strong></p>
<ul>
<li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li>
<li>Train all Management and staff on menu standards, presentation, and expectations</li>
<li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li>
<li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li>
<li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li>
<li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li>
<li>Participate in marketing, off-site events, and media outreach as requested/required</li>
<li>Support development and execution of off-site catering, as required</li>
</ul>
<p><strong> </strong></p>
<p><strong>Operational / Financial</strong></p>
<ul>
<li>Work with GM to develop and manage operating budget for back of the house operations</li>
<li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li>
<li>Oversee the kitchen’s profitability</li>
<li>Manage on and off-site catering events</li>
<li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li>
<li>Ensure all health and safety restaurant policies and procedures are followed</li>
<li>Oversee the effective management of all food items, other supplies, and inventories as needed</li>
<li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li>
<li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li>
</ul>
<p><strong> </strong></p>
<p><strong>Food and Beverage Planning, Health and Safety</strong></p>
<ul>
<li>Responsible for ensuring consistent high quality food preparation and presentation</li>
<li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li>
<li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li>
<li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li>
<li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li>
<li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li>
<li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li>
<li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li>
<li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li>
<li>Review portion control of food quantities to minimize waste</li>
</ul>
<p><strong> </strong></p>
<p><strong><u>QUALIFICATIONS</u></strong></p>
<ul>
<li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li>
<li>Must be ServSafe Certified (Food)</li>
<li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li>
<li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li>
<li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li>
<li>Able to follow printed recipes and lists</li>
<li>Have a general knowledge of service flow, food and beverages</li>
<li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li>
<li>Fluent in English speaking, writing, and understanding</li>
</ul>
<p> </p>
<p>Job Type: Full-time</p>
<p>Salary: $75,000.00 /year</p> </div>
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'description' => '<b>Job Description</b><br><br>It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. <br><br> In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility.<br><br><b>Job Duties</b><br> Bake, fry, braise, boil, simmer, steam and saut as prescribed by Army recipes<br> Operate, maintain and clean field kitchen equipment<br> Perform preventive maintenance on garrison and field kitchen equipment<br><br><b>Some of the Skills You'll Learn</b><br> Standard and dietetic menus and recipes<br> Food and supply ordering<br> Storage of meats, poultry and other perishable items<br><br><b>Helpful Skills</b><br> Interest in cooking, home economics, health, mathematics, accounting and chemistry<br><br> Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker.<br><br><b>Earn While You Learn</b><br> Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance.<br><br> Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field.<br><br><b>Benefits/Requirements</b><br><br><b>Benefits</b><br> <ul> <li>Paid training</li> <li>A monthly paycheck</li> <li>Montgomery GI Bill</li> <li>Federal and State tuition assistance</li> <li>Retirement benefits for part-time service</li> <li>Low-cost life insurance (up to $400,000 in coverage)</li> <li>401(k)-type savings plan</li> <li>Student Loan Repayment Program (up to $50,000, for existing loans)</li> <li>Health care benefits available </li> <li>VA home loans</li> <li>Bonuses, if applicable </li> <li>Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change</li> </ul> <br><b>Requirements</b> <ul> <li>Military enlistment in the Army National Guard</li> <li>Must be at least a junior in high school, or have a high school diploma or a GED certificate</li> <li>Must be between the ages of 17 and 35</li> <li>Must be able to pass a physical exam and meet legal and moral standards</li> <li>Must meet citizenship requirements (see NATIONALGUARD.com for details) </ul> <br><br>Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability.<br><br><b>Other Job Information</b><br><br><b>Job ID:</b> 3900<br> <b>ZIP Code:</b> 2169<br> <b>Job Category:</b> Supply and Logistics<br><b>Age Requirements:</b> Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive',
'post_date' => '2024-04-18T00:10:35Z'
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'title' => 'Assistant Seafood Manager',
'description' => '<b>Assistant Seafood Manager</b><br><br><b> FULL-TIME </b><br><br>$17/hr<br><br>Responsible for receiving product and ensures that aisles/freezers and refrigerators are stocked, labeled, clean and delivered product is packed out, and proper customer service is provided.<br><br>Essential functions: <br> - Ensuring proper customer service and works to develop relationships with large customers. <br> - Supervising all activities in the Seafood Department including product placement, rotation, signage, and displays. Is responsible for overall department appearance, cleanliness, and adherence to both government and corporate ordinances. Must maintain records as required. In the role of Asst.Seafood Manager, he/she will oversee the Seafood Supervisors (if applicable) and Stockers to assure that the Seafood Department is operating in a manner that adheres to company standards. <br> - Reviewing inventory for product rotation on a daily basis to prevent shrinkage and damages. <br> - Ensuring that shelf pricing is correct and reflects the most recent pricing and market conditions. <br> - Supervising the receiving of all seafood products and ensures that the proper paperwork is completed. <br> - Maintaining accurate computer inventory levels by having physical inventories performed on a regular basis and adjustments made. <br> - Maintaining refrigerated equipment and makes sure maintenance contracts and schedules are followed. <br> - Supervising the ordering of seafood products from vendors on a regular basis to assure we have competitive pricing and minimal shrink due to spoilage and not have too much inventory on hand. <br> - Making sure all the employees in the department can work the equipment such as Toledo scale and Dennison label machine. <br> - Coordinating that the pallets stored in the racks have the proper block and date tags. <br> - Follows program to maintain the cleanliness of the area by a regular maintenance schedule of scrubbing, and pulling out pallets and cleaning underneath. <br> - Performing weekly self audits of the Seafood Department.<br> BOS-04 WS-04 WS-TC WS-LC<br><br><b>Schedule</b><br><br>Shift start: 4:00AM or 6:00AM or 8:00PM<br> Shift length: 8.5 hours<br> 5 days/week, must be available any day<br><br><b>Benefits</b><br> <ul> <li>Health, dental, vision insurance - available after 90 days</li> <li>Paid time off</li> <li>401(k) plan</li> </ul><b>Qualifications</b><br> <ul> <li>Can lift 50 lbs</li> <li>Must be at least 18+ years old</li> </ul><br><b>About Restaurant Depot</b><br><br>Restaurant Depot is a Members-Only Wholesale Cash & Carry Foodservice Supplier. Their mission is to be your one-stop shop for savings, selection, and service, seven days a week. They have been supplying independent food businesses with quality products from large cash and carry warehouse stores since 1990. They became the leading low-cost alternative to other foodservice suppliers by eliminating the overhead of a traditional distributor, focusing on the needs of independent foodservice operators and offering free membership.',
'post_date' => '2024-04-19T20:02:17Z'
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'title' => 'Executive Chef',
'description' => '<p><strong>Restaurant Executive Chef - Upscale Casual</strong></p><p>The ideal candidate must have an experience as an Executive Chef in a high-volume upscale casual dining restaurant.</p><p><br></p><p><strong>Compensation: </strong>$85,000.00 to $95,000.00/year plus annual bonus</p><p><br></p><p><strong>Responsibilities of the Executive Chef</strong></p><ul><li>Prepare a wide variety of food products from scratch</li><li>Develop, plan, organize, and conduct formal training sessions for employees</li><li>Plan, coordinate and supervise the work activity throughout the day</li><li>Maintain inventory of foods and supplies for the area of assignment and maintain controls over these areas</li><li>Maintain impeccable personal hygiene, as well as high work and safety standards</li></ul><p><br></p><p><strong>Requirements of the Executive Chef</strong></p><ul><li>A culinary degree from an accredited university is preferred but not required</li><li>At least 5 years in a leadership role as Executive Chef</li><li>A passion and love for food and service must be evident</li><li>Experience in high-volume fine dining/casual upscale dining restaurant</li><li>Comprehensive knowledge of profit and loss</li></ul><p><br></p><p><strong>Benefits</strong></p><ul><li>Paid Holidays / Vacation</li><li>Medical, dental and vision insurance</li><li>Life Insurance</li><li>Disability Insurance</li><li>Accidental Death & Dismemberment Insurance</li><li>Paid Sick Leave</li><li>Profit sharing</li><li>Severance Pay</li><li>401K</li></ul><p></p>',
'post_date' => '2024-04-23T22:58:11Z'
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'title' => 'Call Center Rep Work From Home',
'description' => '<h2>Call Center Rep Work From Home</h2><p>American Income Life (part of Globe Life, a NASDAQ traded company) is looking for Benefit Representatives to help manage growing client needs and help provide both new and existing clients with the best products and services available. This is an opportunity to get a foot in the door with a company unlike any other, with career mobility to mid and upper level management. A Benefit Representative helps families establish what company programs are the best fit for them. All of this is done while working from home over the phone and using tools like zoom video chats. This is a virtual position, and depending on your location there may be local offices open if you want to go in.</p><div></div><div class="de elHeadlineWrapper ui-droppable de-editable" id="headline-95222-108" data-de-type="headline" data-de-editing="false" data-title="Paragraph" data-ce="true" data-trigger="none" data-animate="fade" data-delay="500" aria-disabled="false"><div class="ne elHeadline hsSize1 lh5 elMargin0 elBGStyle0 hsTextShadow0" data-bold="inherit" data-gramm="false" contenteditable="false"><div>Why work for them? 1 word... CULTURE. I'm talking Instagram giveaways, Zoom happy hours, outrageous and funny virtual promotions and awards ceremonies. In fact it got them recognized as Forbes ranked "Top 25 happiest places to work". Apply today and see what they're all about.</div></div></div><div class="de elHeadlineWrapper ui-droppable de-editable" id="headline-97727-132" data-de-type="headline" data-de-editing="false" data-title="headline" data-ce="true" data-trigger="none" data-animate="fade" data-delay="500" aria-disabled="false"><div class="ne elHeadline lh3 elMargin0 elBGStyle0 hsTextShadow0 elFont_raleway hsSize37" data-bold="inherit" contenteditable="false"><b>Responsibilities:</b></div></div><div class="de elBullet elMargin0 ui-droppable de-editable" id="tmp_list-93559-149" data-de-type="list" data-de-editing="false" data-title="icon bullet list" data-ce="true" data-trigger="none" data-animate="fade" data-delay="500" data-gramm="false" aria-disabled="false"><ul class="ne elBulletList elBulletListNew elBulletList2 listBorder0" data-bold="inherit" data-gramm="false" contenteditable="false"><li><i contenteditable="false" class="fa fa-fw fa-check"></i>Develop customer success metrics and execute account strategies</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>_Build trust with customer accounts through open and interactive communication</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>_Schedule and attend virtual meetings using Zoom and other platforms</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>_Monitor, identify and mitigate account-level risks and up-sell opportunities, align product and customer roadmaps, and deliver customer renewals</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>_Present to families different benefits programs, enroll new clients, and open new accounts.</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>_Oversee and prioritize each customer in your portfolio</li></ul></div><div class="de elHeadlineWrapper ui-droppable de-editable" id="headline-16498-104" data-de-type="headline" data-de-editing="false" data-title="headline" data-ce="true" data-trigger="none" data-animate="fade" data-delay="500" aria-disabled="false"><div class="ne elHeadline lh3 elMargin0 elBGStyle0 hsTextShadow0 elFont_raleway hsSize37" data-bold="inherit" contenteditable="false"><b>Qualifications:</b></div></div><div class="de elBullet elMargin0 ui-droppable de-editable" id="list-64705-166" data-de-type="list" data-de-editing="false" data-title="icon bullet list" data-ce="true" data-trigger="none" data-animate="fade" data-delay="500" data-gramm="false" aria-disabled="false"><ul class="ne elBulletList elBulletListNew elBulletList2 listBorder0" data-bold="inherit" data-gramm="false" contenteditable="false"><li><i contenteditable="false" class="fa fa-fw fa-check"></i>Must have a passion for helping others</li><li><i class="fa fa-fw fa-check"></i>_** MUST BE A US OR CANADIAN CITIZEN **</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>Proven ability to work as a productive team member</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>_Excellent communication and interpersonal skills</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>_Self-motivated team player, proficient in multi-tasking</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>Proficient with computers and Zoom preferred but not required</li><li><i contenteditable="false" class="fa fa-fw fa-check"></i>_Ability to form and grow solid relationships with your client accounts</li></ul></div><div class="de elHeadlineWrapper ui-droppable de-editable" id="tmp_paragraph-58736-134" data-de-type="headline" data-de-editing="false" data-title="Paragraph" data-ce="true" data-trigger="none" data-animate="fade" data-delay="500" aria-disabled="false"><div class="ne elHeadline hsSize1 lh5 elMargin0 elBGStyle0 hsTextShadow0" data-bold="inherit" data-gramm="false" contenteditable="false">Managers are actively reviewing all incoming applications. Please apply with a most recent version of your resume (if you have one) and be on the lookout for text, phone call, or email from one of our hiring managers.</div></div>',
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'title' => 'Executive Chef',
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'description' => '<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p>
<p><strong><u>RESPONSIBILITIES</u></strong></p>
<p><strong>Staff, Management and Personnel</strong></p>
<ul>
<li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li>
<li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li>
<li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li>
<li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li>
<li>Make employment and termination decisions for BOH team in concert with GM</li>
<li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li>
<li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li>
<li>Continually strive to develop BOH staff in all areas of managerial and professional development</li>
<li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li>
<li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li>
</ul>
<p><strong> </strong></p>
<p><strong>Guest Service and Care</strong></p>
<ul>
<li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li>
<li>Train all Management and staff on menu standards, presentation, and expectations</li>
<li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li>
<li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li>
<li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li>
<li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li>
<li>Participate in marketing, off-site events, and media outreach as requested/required</li>
<li>Support development and execution of off-site catering, as required</li>
</ul>
<p><strong> </strong></p>
<p><strong>Operational / Financial</strong></p>
<ul>
<li>Work with GM to develop and manage operating budget for back of the house operations</li>
<li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li>
<li>Oversee the kitchen’s profitability</li>
<li>Manage on and off-site catering events</li>
<li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li>
<li>Ensure all health and safety restaurant policies and procedures are followed</li>
<li>Oversee the effective management of all food items, other supplies, and inventories as needed</li>
<li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li>
<li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li>
</ul>
<p><strong> </strong></p>
<p><strong>Food and Beverage Planning, Health and Safety</strong></p>
<ul>
<li>Responsible for ensuring consistent high quality food preparation and presentation</li>
<li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li>
<li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li>
<li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li>
<li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li>
<li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li>
<li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li>
<li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li>
<li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li>
<li>Review portion control of food quantities to minimize waste</li>
</ul>
<p><strong> </strong></p>
<p><strong><u>QUALIFICATIONS</u></strong></p>
<ul>
<li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li>
<li>Must be ServSafe Certified (Food)</li>
<li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li>
<li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li>
<li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li>
<li>Able to follow printed recipes and lists</li>
<li>Have a general knowledge of service flow, food and beverages</li>
<li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li>
<li>Fluent in English speaking, writing, and understanding</li>
</ul>
<p> </p>
<p>Job Type: Full-time</p>
<p>Salary: $75,000.00 /year</p>',
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RESPONSIBILITIES
Staff, Management and Personnel
Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards
Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted
Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times
Make employment and termination decisions for BOH team in concert with GM
Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up
Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience
Continually strive to develop BOH staff in all areas of managerial and professional development
Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback
Guest Service and Care
Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives
Train all Management and staff on menu standards, presentation, and expectations
Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment
Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars
Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld
Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations
Participate in marketing, off-site events, and media outreach as requested/required
Support development and execution of off-site catering, as required
Operational / Financial
Work with GM to develop and manage operating budget for back of the house operations
Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met
Oversee the kitchen’s profitability
Manage on and off-site catering events
Maintain a positive working relationship with vendors, suppliers and maintenance personnel
Ensure all health and safety restaurant policies and procedures are followed
Oversee the effective management of all food items, other supplies, and inventories as needed
Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
Food and Beverage Planning, Health and Safety
Responsible for ensuring consistent high quality food preparation and presentation
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances
In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item
Maintain accurately budgeted food cost in conjunction with data entry and reporting
As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock
Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available
Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures
Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies
Review portion control of food quantities to minimize waste
QUALIFICATIONS
Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed
Must be ServSafe Certified (Food)
Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations
Maintains excellent personal hygiene standards in accordance with MA Health Department
Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies
Able to follow printed recipes and lists
Have a general knowledge of service flow, food and beverages
Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager
Fluent in English speaking, writing, and understanding
Job Type: Full-time
Salary: $75,000.00 /year"/>
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"description": "<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p>
<p><strong><u>RESPONSIBILITIES</u></strong></p>
<p><strong>Staff, Management and Personnel</strong></p>
<ul>
<li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li>
<li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li>
<li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li>
<li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li>
<li>Make employment and termination decisions for BOH team in concert with GM</li>
<li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li>
<li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li>
<li>Continually strive to develop BOH staff in all areas of managerial and professional development</li>
<li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li>
<li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li>
</ul>
<p><strong> </strong></p>
<p><strong>Guest Service and Care</strong></p>
<ul>
<li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li>
<li>Train all Management and staff on menu standards, presentation, and expectations</li>
<li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li>
<li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li>
<li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li>
<li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li>
<li>Participate in marketing, off-site events, and media outreach as requested/required</li>
<li>Support development and execution of off-site catering, as required</li>
</ul>
<p><strong> </strong></p>
<p><strong>Operational / Financial</strong></p>
<ul>
<li>Work with GM to develop and manage operating budget for back of the house operations</li>
<li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li>
<li>Oversee the kitchen’s profitability</li>
<li>Manage on and off-site catering events</li>
<li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li>
<li>Ensure all health and safety restaurant policies and procedures are followed</li>
<li>Oversee the effective management of all food items, other supplies, and inventories as needed</li>
<li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li>
<li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li>
</ul>
<p><strong> </strong></p>
<p><strong>Food and Beverage Planning, Health and Safety</strong></p>
<ul>
<li>Responsible for ensuring consistent high quality food preparation and presentation</li>
<li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li>
<li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li>
<li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li>
<li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li>
<li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li>
<li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li>
<li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li>
<li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li>
<li>Review portion control of food quantities to minimize waste</li>
</ul>
<p><strong> </strong></p>
<p><strong><u>QUALIFICATIONS</u></strong></p>
<ul>
<li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li>
<li>Must be ServSafe Certified (Food)</li>
<li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li>
<li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li>
<li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li>
<li>Able to follow printed recipes and lists</li>
<li>Have a general knowledge of service flow, food and beverages</li>
<li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li>
<li>Fluent in English speaking, writing, and understanding</li>
</ul>
<p> </p>
<p>Job Type: Full-time</p>
<p>Salary: $75,000.00 /year</p>",
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<h1>Executive Chef</h1>
<p>Private Company</p>
<div class="date-location">Jun 04, 2019 - Cape Cod / Islands</div>
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<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p>
<p><strong><u>RESPONSIBILITIES</u></strong></p>
<p><strong>Staff, Management and Personnel</strong></p>
<ul>
<li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li>
<li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li>
<li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li>
<li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li>
<li>Make employment and termination decisions for BOH team in concert with GM</li>
<li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li>
<li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li>
<li>Continually strive to develop BOH staff in all areas of managerial and professional development</li>
<li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li>
<li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li>
</ul>
<p><strong> </strong></p>
<p><strong>Guest Service and Care</strong></p>
<ul>
<li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li>
<li>Train all Management and staff on menu standards, presentation, and expectations</li>
<li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li>
<li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li>
<li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li>
<li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li>
<li>Participate in marketing, off-site events, and media outreach as requested/required</li>
<li>Support development and execution of off-site catering, as required</li>
</ul>
<p><strong> </strong></p>
<p><strong>Operational / Financial</strong></p>
<ul>
<li>Work with GM to develop and manage operating budget for back of the house operations</li>
<li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li>
<li>Oversee the kitchen’s profitability</li>
<li>Manage on and off-site catering events</li>
<li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li>
<li>Ensure all health and safety restaurant policies and procedures are followed</li>
<li>Oversee the effective management of all food items, other supplies, and inventories as needed</li>
<li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li>
<li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li>
</ul>
<p><strong> </strong></p>
<p><strong>Food and Beverage Planning, Health and Safety</strong></p>
<ul>
<li>Responsible for ensuring consistent high quality food preparation and presentation</li>
<li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li>
<li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li>
<li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li>
<li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li>
<li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li>
<li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li>
<li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li>
<li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li>
<li>Review portion control of food quantities to minimize waste</li>
</ul>
<p><strong> </strong></p>
<p><strong><u>QUALIFICATIONS</u></strong></p>
<ul>
<li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li>
<li>Must be ServSafe Certified (Food)</li>
<li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li>
<li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li>
<li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li>
<li>Able to follow printed recipes and lists</li>
<li>Have a general knowledge of service flow, food and beverages</li>
<li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li>
<li>Fluent in English speaking, writing, and understanding</li>
</ul>
<p> </p>
<p>Job Type: Full-time</p>
<p>Salary: $75,000.00 /year</p> </div>
</div>
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