Trenasse is seeking an experienced Restaurant Chef to join our team of talented food service professionals. Trenasse strives to exceed guest’s expectations and lead the market with a chef-focused vision. If you are seeking a challenging career in an upbeat environment that offers the opportunity to advance, then Trenasse’ is the place for you.

The Restaurant Chef at Trenasse’ works with the General Manager to ensure the total success of the business. The Chef oversees the kitchen operations. They balance excellent cooking skills with managerial decision-making and team leadership. The Chef makes key decisions about menu items, ingredients, and personnel within the kitchen. The Chef is responsible for all food that leaves the kitchen and ensures that it is of the highest quality in taste, freshness, and presentation.

Job Description:

• Understands and teaches the Word of Mouth Restaurant Group, Inc. core values
• Provides a positive attitude toward subordinates, supervisors, vendors and the Company
• Takes full responsibility for the supervision of all staff and their activities within the culinary department
• Coaches and counsels employees in a timely manner and in accordance with WOMRG policy
• Ensures proper culinary standards and techniques are in place for preparation of food items including production, presentation and service standards
• Trains new culinary personnel in the areas of organization, time management, following recipes and food preparation
• Takes responsibility for all food that leaves the kitchen and ensures that it is of the highest quality in taste, freshness, and presentation
• Creates features based on customer demands, seasonal ingredient availability, and special events
• Oversees food production, storage, sanitation and inventory
• Ensures compliance with occupational and environmental safety policies in all culinary and kitchen operations
• Ensures the kitchen operates alongside state and federal health and safety codes
• Uses WOMRG systems to follow financial budgets and goals
• Conducts themselves professionally while setting the standard for all employees
• Expresses ideas and conveys information clearly, effectively and professionally
• Makes decisions regarding ingredient sourcing and purchasing on budgeting and financial management skills to ensure profitability
• Maintains WOMRG’s acceptable level of food and labor cost depending upon season
• Inspects equipment to make sure it is in good conditions and signals any malfunction before it affects the kitchen
• Initiates maintenance report s and work orders to the facilities manager in a timely manner

Physical Requirements:Reaches, bends, stoops and frequently lifts up to 50lbs

• Does repetitive work

• Works in a standing position for long periods of time
• Accesses products at varying heights of storage
• Operates equipment set at various heights

Profession attitude and leader, excellent HANDS ON cooking skills, excellent training and communication skills, cost controls, the desire to create specials and new menu items.  team building, be part of a team member.