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Senior Culinary Manager

2 months ago

Grand Rapids, Michigan, United States Reservegr Full time

About Reservegr

Reservegr is a leading restaurant and hospitality company that strives to deliver exceptional guest experiences. Our team is dedicated to providing a humble, knowledgeable, and guest-centric approach to every interaction.

Our Mission

We aim to think big, have fun, and hire and develop the best talent. We pride ourselves on being a motivated, work-hard play-hard, close-knit team that values a healthy work-life balance and provides a range of benefits to our employees.

About the Position

We are seeking a highly skilled Sous Chef to join our restaurant management team. The successful candidate will effectively employ their culinary and managerial skills to maintain unparalleled guest satisfaction and experience.

Key Responsibilities

  • Assist in the preparation and design of all food menus to ensure high-quality dishes that meet our specifications.
  • Work closely with the Bar Manager and Lead Bartender to develop seasonal drink offerings.
  • Produce and maintain high-quality dishes, prepared and presented to the specifications outlined by the Executive Chef.
  • Ensure the kitchen operates in a timely manner that meets our quality standards.
  • Fill in for the Executive Chef in planning and directing food preparation.
  • Solve any issues that arise and take control of problematic situations.
  • Manage and train kitchen staff, establish working schedules, and assess staff performance.
  • Order supplies to stock inventory appropriately.
  • Comply with and maintain sanitation and safety protocols as outlined by local Health Department.
  • Maintain a positive and professional approach with coworkers and customers.

Requirements

  • Previous full-service restaurant cooking experience required; preferably at a minimum of 3-5 years.
  • Previous full-service restaurant management experience required; preferably as a Sous Chef.
  • Food safety/ServSafe certified.
  • Intermediate computer skills, proficient in Microsoft office.
  • Experience with POS systems, preferably ALOHA.
  • Passion for integrity of product from start to finish.
  • Passion for sustainable and local food movement.
  • Experience in a true-from-scratch kitchen.
  • Experience in whole-animal breakdown, land and sea.
  • Experience in bread & pasta production.
  • Knowledgeable in Michigan produce seasonality.
  • Ability to work every facet of the back of house, understanding everything about dishwashing, prepping, banquets, and dinner stations.
  • Flexible schedule needed; must be able to work days, nights, and weekends.