Current jobs related to Head Chef - Blaine, Minnesota - Jump Higher Connecticut LLC

Company Background

Jump Higher Connecticut LLC is a premier dining establishment known for its exceptional culinary offerings and outstanding service. We pride ourselves on delivering a unique dining experience that combines quality food with a welcoming atmosphere.

Key Responsibilities of the Head Chef

Operational Management

• Conduct monthly inventory assessments with precision.
• Evaluate sales data to establish and oversee the kitchen budget effectively.
• Work closely with the Culinary Director to develop and price innovative menus.
• Facilitate daily meetings with kitchen staff to enhance communication and address performance metrics.
• Monitor labor expenses to ensure adherence to budgetary constraints during staff scheduling.
• Implement efficient inventory management processes for food supplies.
• Ensure the proper functioning and upkeep of kitchen equipment.
• Establish and uphold kitchen opening and closing protocols.
• Oversee the quality and presentation of dishes to meet our high standards.
• Maintain vendor relationships and manage the ordering and receiving processes.
• Uphold safety and sanitation standards consistently.
• Perform necessary administrative tasks as required.
• Address guest feedback promptly and take appropriate actions.
• Lead the kitchen during service to maintain high operational standards and ensure effective communication among stations.
• Standardize recipes to guarantee consistent quality across all dishes.

Team Management

• Foster strong relationships with management and staff.
• Encourage collaboration between kitchen and front-of-house teams.
• Partner with HR to resolve employee performance issues effectively.
• Create and manage weekly staff schedules.
• Promote a positive and stress-free work environment.
• Implement an employee recognition program to boost morale.
• Oversee the recruitment, hiring, and onboarding of new kitchen staff.
• Enhance kitchen staff productivity through effective training and ongoing development.
• Monitor staff appearance and address any issues as necessary.
• Conduct timely performance evaluations for team members.

The responsibilities outlined above reflect the essential functions of the Head Chef role but do not limit the tasks that may be assigned. Management reserves the right to assign or reassign duties as needed.

Benefits for the Head Chef

• Quarterly performance-based bonus program.
• Annual bonus opportunities.
• Monthly reimbursement for mobile phone expenses.
• Discounts on dining experiences.
• Paid vacation and sick leave.
• Comprehensive medical, dental, and vision insurance.
• Employer-funded long-term disability insurance.
• Employer-paid life insurance and accidental death & dismemberment coverage.
• Employee-funded voluntary short-term disability and critical illness insurance.
• Paid parental leave.
• Pre-tax commuter benefits.

Qualifications:

• At least 3 years of experience in a culinary supervisory role or higher.
• Strong experience in food preparation and line cooking.
• Solid understanding of food and beverage operations, including cost management.
• Knowledge of kitchen equipment operation and maintenance.
• Experience in training and developing culinary personnel.
• Proficient in Microsoft Word, Excel, and Outlook; familiarity with POS systems is a plus.
• Excellent communication and interpersonal skills.
• Strong analytical abilities for budget management and recipe calculations.
• Bilingual proficiency in English and Spanish is preferred.
• Valid food safety management and alcohol service certifications (can be obtained upon hire).
• Physical ability to lift up to 25 pounds regularly and up to 50 pounds occasionally.
• Ability to stand and walk for extended periods to oversee daily operations.
• Capability to reach, stoop, or bend as required, including the use of ladders.
• Ability to see and hear adequately to monitor kitchen operations and interact with staff and guests.