Chef Manager Jobs Near Me

F&B Manager/Chef $80+K, Bonus and Relocation Looking for a good F&B Manager with good knowledge in the back of the House experience also.

Primary Objective of Position:

The Kitchen Manager, under the supervision of the General Manager, is responsible for planning, directing, and coordinating operations and non-management personnel for single or multi-unit restaurant. In the absence of the General Manager, the Manager directs restaurant operations to ensure compliance with concept and health and safety standards and acceptable financial performance.

Essential Functions:

• Responsible for overall BOH Operations including: ordering, inventories, controls, staging, hiring, scheduling, quality controls, brand standards, health standards and cleaning.
• Monitors all restaurant operations and conditions to ensure the quality of the product and customer service. Monitoring includes: Employee job performance; Food and labor costs, budgets, and sales; Compliance with Concept Guidelines; Food and beverage prepa­ration, storage, inventory, and presentation; Food and beverage service; Vendor invoices and the food ordering system; Redbook/manager’s log entries; and Cash transactions, comps or voids, and amounts of cash in drawers.
• Examines restaurant for conformance to concept and health standards.
• Walks through all restaurant areas to monitor and observe restaurant operations.
• Reviews documentation to assess the quality of restaurant operations.
• Generates performance reviews for all non-management staff.
• Oversees the training of non-management employees.
• Assigns duties and responsibilities to employees based upon work requirements.
• Provides performance feedback to employees.
• Generates work schedules for all restaurant employees.
• Communicates with employees, customers, vendors, and concept personnel for various purposes.
• Exchanges information about restaurant operations with concept personnel.
• Discusses issues related to ordering food, beverages, and supplies from vendors.
• Interviews job candidates.
• Rectifies customer complaints.
• Exchanges and gathers information from employees and customers.
• Contacts employees to modify employee work schedules.
• Generates documents reporting information concerning the performance of the restaurant.
• Maintains documentation in employee personnel files.
• Generates correspondence with concept personnel.
• Documents events in the Redbook/manager’s log.
• Operates a computer and associated software (MS Office, internet) and computerized cash register.
• When needed, may perform the duties of a food server, expediter, line cook, busser, bartender, cashier, food runner or any other position in the restaurant.
• Responsible for collecting accurate data for ordering, production, inventory and control issues.

Qualification Standards:

• Sensory: Auditory attention, Speech Recognition, Hearing Sounds, Near Vision, Far Vision, Visual Color Discrimination, and Speech Clarity.
• Cognitive: Deductive Reasoning, Inductive Reasoning, Information Ordering, Memorization, Number Facility, Oral Expression, Oral Comprehension, Problem Sensitivity, Selective Attention, Spatial Orientation, Time Sharing, Written Comprehension, and Written Expression.
• Physical: Equilibrium.
• Personality: Judgment, Stress Tolerance, Integrity, Dependability, Tolerance of Unpleasant Work Environment, Adaptability, Teamwork, Productivity, Positive Attitude, Motivation, Interpersonal Sensitivity, Sociability, Independence, Tolerance, Confor­mity, Professional Appearance, and Courteous Behavior and Attitude.

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to join our growing company in Alexandria!

Thompson Hospitality is the nation s largest minority-owned food and facilities management company. Thompson Hospitality focuses on three core areas in everything we do:

Our team of hospitality professionals are currently looking for an Executive Chef. Join our team to be a part of a growing organization and begin your career as our Executive Chef. Our Executive Chef will demonstrate exceptional leadership skills by recruiting, training and mentoring the culinary staff. Responsibilities for the Executive Chef also include maintaining a safe, writing menus, and work online production. Managing food cost, and conducting proper inventory and product orders will be the responsibility of the Executive Chef as well as coaching the sous chef to have an understanding of these responsibilities. The most important part of the Executive Chef position is ensuring every dish is delivered in a timely manner and exceeds guest expectations. Our Executive Chef will be devoted to culinary excellence and inspire the staff to do the same. Qualifications: It is preferred that the Executive Chef candidate have a Culinary degree, or equivalent culinary management experience of three to five years Our Executive Chef should have previous experience working as an Executive Chef in a high-volume, high-end multifaceted restaurant The ideal Executive Chef candidate should have high end catering experience and vast knowledge of current culinary trends The Executive Chef must have strong leadership skills and a desire to work with an industry leader

As a Kitchen Manager, at Bar Louie your number one focus is serving our guests and our Team Members (TMs).

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