Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of crew members in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
o Self-Driven Development ~ Passion about what you do drives you to know more
o Promote, work, and act in a manner consistent with the mission of MAYNARD’S. Is a comfortable and creative gathering place. We offer globally influenced, locally sourced Chef driven cuisine. We promote innovative thinking and devotion to reinvest in our community
o There is a strong sense of supervisory “presence” in the kitchen
o Solutions are sought for all problems, with a “can do” environment existing
o Managers & Crewmembers grow in their job positions through effective coaching and directing skills
o The kitchen team is motivated and inspired as we “lead by example”
o Good judgment is exercised in delegating authority and responsibility
o Decisions and discipline are fair and consistent for all team members
o Input to operations is enthusiastically shared at management team meetings
o Daily Input to Managers Log communicates
o Executive Chef grows in position as measured by performance standards & reviews
o An “open door” policy results in a positive work environment
o IPC meetings meet company guidelines ~ agendas & timeliness
o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
o Monitor sanitation practices to ensure that crew members follow standards and regulations
o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
o Inspect supplies, equipment, or work areas to ensure conformance to established standards
o Ensures all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
o Attend all scheduled crew member meetings and offers suggestions for improvement
o Coordinate with and assist fellow crew members to meet guests’ needs and support the operation of the restaurant
o Fill-in for fellow crew members where needed to ensure guest service standards and efficient operations
Cost goals are met or exceeded for labor on a weekly basis through proper ordering, tracking, storage, pars, and utilization
Operating accounts are kept at, or below budgeted costs
Food cost goals are achieved through support and communication in cost control areas
All staff have a high daily awareness of production goals and cost controls
Specials items meet standards for a good price/ value package and drive lower overall food cost
Conducts biannual employee reviews do assess crewmember performance and administer any wage increases
Requirements Ideal candidate must have the following:
Minimum of 5+ years’ experience managing a high volume, high service level kitchen with specific understanding of restaurant operations and financials.
Strong computer, Excel, POS, Costing, and Inventory skills is REQUIRED. Additional program skills are a plus.
Manage budget of all financial areas (food, labor, operating costs, etc.).
Forecast, plan, purchase, and receive for needs of business.
Experience in managing a large management structure and crew member base is required.
High volume, strong culinary experience needed.
Establish and maintain regular cleaning and maintenance schedule for all kitchen areas and equipment.
Motivate and develop staff, including cross-training and promotion of personnel.
Manages deadlines, communicates timely and effectively.
BUSY fast paced environment, candidate must have the energy and mental toughness to succeed.
Able to work long hours, nights, weekends, & holidays.
Able to stand for long periods of time and lift over 50 lbs.
Strong kitchen organizational skills.
Personal and professional maturity is a key.
Additional Salary Information: •Medical, Dental and Vision
•Paid time off & sick leave
•ACF Dues and Certification training and testing paid for
•Free Meals during shift.
Overlooking the northern shores of Dyes Inlet in downtown Silverdale on 2.7 lush acres, featuring: restaurant, bar, marketplace, grab & go, restaurant quality take home meals, local produce, artisan goods, Farmer's Market, group event space and a dedicated kitchen for cooking classes.
Approachable, locally sourced, uncomplicated, bold flavors, occasional world influences; reflecting modern tastes of our community. The restaurant menus incorporate what is seasonal and local whenever possible and will source the highest quality, wholesome, raw ingredients producing scratch made meals. Food & beverages are graciously prepared, presented and served in an environment which offers extraordinary experiences.