Head Chef / Kitchen Manager

Culinary Virtue Restaurant Collective is expanding within the Kansas City Market and is looking for Head Chef candidates for current positions and future positions. Our current restaurant management portfolio includes Beer Kitchen, Char Bar, Strang Hall, and Meat Mitch Barbecue (Leawood).

The Head Chef will ensure that the back of house/kitchen operates efficiently and profitably while maintaining our standards and upholding Culinary Virtue philosophies.

• Is responsible for setting the tone of the Kitchen.
• Manages a variety of activities and procedures to ensure maximum operational effectiveness, demonstrating the flexibility to do so under a variety of circumstances.
• Is directly responsible for all business performance of their kitchen as defined by: the annual sales and P&L projections, inventory systems, weekly labor forecasters and day to day circumstances as may occur.
• Is responsible for maintaining all standards for food, service, health, cleanliness and safety of the kitchen and its staff.
• Is responsible for recruiting, training, retention and motivation of all kitchen staff members.
• Maintains a favorable working relationship with all other company employees and guests to foster and promote a fun and harmonious working climate that maximizes morale, productivity and efficiency.

Responsibilities

1. Daily, weekly and period finanicial performance of the Kitchen. Planning, controlling and reconciliation of period performance for all expenses.

• Cost of Goods (food costs), Hourly Kitchen Labor, Controllable Costs, Small wares, Maintenance

2. Weekly Activities.

• Inventory controls: Directly responsible for weekly inventory, insuring that all pricing is updated and invoicing is in-place for accurate accounting. Double checking the inventory count for accuracy and meeting cost of goods budget.

3. Daily Activities

• Complete all orders guides daily, check invoices for proper billing, quality in recipe adherence, line checks for freshness, quality and par levels, adhere to local sanitation guidelines, assist in station preparations when needed, and show strong leadership skills during service hours

4. Staff Management

• Interviewing of qualified candidates for hourly staff, training of staff & coaching and development of the sous chef and assistant chefs.

5. Some recipe and specials development for weekly specials or special events.

6. Kitchen organization - observing all areas and assigning cleaning task to maintain visibly clean and sanitary work space.

Job Type: Full-time

Job Type: Full-time

Pay: $65,000.00 - $72,000.00 per year

Benefits

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Experience

• Culinary Experience: 4 years (Preferred)

Work Location: In person