Job description

The Head Chef/ Manager manages all aspects of food and beverage operations while ensuring compliance with company operating procedures. Must also have the ability to maintain the flow of the restaurant and act as a liaison between front and back of the house and guests to provide an enjoyable and memorable experience.

Open to public Wednesday & Thursday 3pm to 10pm, Friday & Saturday 12pm to 12am and Sunday from 12pm to 10pm, and the manager is expected to be there every shift. Closed Mondays and Tuesdays and all major Holidays.

Role & Responsibilities including but limited to

• Opening/Closing
• Ordering and inventory management
• Recruiting / Training and supporting team members
• Ensure efficient, safe and sanitary food production, purchasing, receiving, food storage and facility maintenance
• Monitor food preparation methods, garnishing, and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Support sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
• Report, investigate and help resolve complaints regarding food quality, service, or accommodations.
• Develop recipes and menu items, and pricing.
• Able to work in a standing position for long periods of time (entire shift)
• Able to reach, bend, stoop, push, and frequently lift up to 50 pounds
• Basic computer proficiency, experience with Point-Of-Sale system
• Able to work long days, flexible hours including nights and weekends and minor holidays.
• Increasing business by using facility and resources for special events and private parties
• Ensuring that payroll is running smoothly and that all hours are correctly recorded and communicating with the payroll department
• Effectively manages stress level during difficult situations
• Schedule staff hours and assign duties
• Resolve staff issues, hire new staff, and evaluate employee performance
• Review work procedures and operational problems to determine ways to improve service, performance, or safety

Job Type: Full-time

Pay: $52,000.00 - $62,000.00 per year

Benefits:

• Paid time off

Experience level:

• 4 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Clifton Park, NY 12065: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Required)
• Restaurant management: 5 years (Required)

Work Location: In person

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