Schwartz Brothers Restaurants

Description: To direct the kitchen's daily activities in accordance with the Company's policies and objectives to ensure profitability, guest satisfaction, and positive employee relations. Cooks and directs the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Responsible for achieving projected food cost percentages through security, waste control and inventory control. Responsible for labor control through scheduling to meet budget. Responsible for kitchen supply and uniform costs. Ensures that the purchasing and preparation of all food products, including specials, meet the Company's standards of consistency and quality. Monitors food production to guarantee that timing guidelines are met. Handling all staffing responsibilities, including hiring, training, scheduling, counseling, promoting, and terminating. Develop Sous Chefs and other kitchen staff members' skills; builds teamwork and morale. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members. Fulfills specific administrative duties including approval of invoices, inventory taking, scheduling, and team member records. Maintains proper equipment maintenance and general cleanliness. Enforces Company policies and procedures and actively promotes the "Schwartz Brothers Way" of customer care. Performing other duties as asked and directed. Requirements: Knowledge, Skills, and Aptitudes: Exceptional understanding of P&L and cost controls are required. Possess strong leadership abilities. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Must be proficient in Microsoft Office Suite-Microsoft Word, Excel, and Outlook. Ability to produce an excellent culinary and restaurant experience for patrons. Excellent verbal and written communication skills. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: Minimum of five (5) years of experience in a Chef role in an fine-ding, full-service restaurant. Steakhouse concept preferred. Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. At least two years of culinary managerial experience required. Experience in high volume sales exceeding 10 million a year is preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Benefits: Discounted meals at Daniel's Broiler 10% bonus program 2 weeks' vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for growth and development- we promote from within! Free Employee Assistance Program Compensation details: 00 Yearly Salary PId74bec03550a-6730