COMPANY INFO:

As we reopen our doors and position our company for future growth, we are looking for team members who will be excited to join a group of high- energy hospitality pros that truly embrace the Joie de Vivre (joy of living). We foster a work environment of mutual respect while providing an extensive training and development program for all employees. FIG & OLIVE is a company that believes in our team and in return we strive every day to be a company our team can believe in.

As a chef- driven concept we have established a foundation of genuine ingredients, deep respect for flavor, and an ambiance that celebrates the love of life and culture synonymous to the French Riviera. We are passionate about the cuisine and lifestyle of the French Riviera, and are looking for a team who shares that passion. These ideals have paved the way for 16 years of success in the restaurant industry.

We offer a competitive benefits package which includes: competitive salary, bonus eligibility, health, dental, vision, Life and AD&D, 401(k), 3+ weeks of paid time off and monthly cell phone reimbursement up-to $75. NOW OFFERING SIGN ON BONUS!

PURPOSE

• Ensure the daily operations of the kitchen, and provide professional leadership and direction to kitchen personnel
• Responsible for overseeing the inventory and ordering inventory to make sure that the proper levels of inventory are maintained and stocked
• Plan, organize, direct, coordinate, and delegate responsibility to the staff to ensure the goals and objectives of the kitchen are met on a daily basis.

RESPONSIBILITIES & DUTIES

• Manages kitchen staff, assigns work on an ongoing basis to ensure that all stations remain stocked before and during the meal period
• Hires, trains, disciplines and terminates employees to keep with company standards
• Conducts inventory, places orders, tracks invoices, and monitoring prices and keeps COGs in line with budget
• Ensures all health and safety codes, and company safety and security policies are met
• Sets excellent customer service and work examples
• Actively participates as a member of the Management Team
• Actively monitors staffing levels to minimize cost and increase productivity
• Maintains strong leadership and management skills by working with a variety of employees at different skills levels and varied backgrounds
• Performs additional responsibilities, although not detailed, as requested by the Chef de Cuisine at any given time
• Ensures all federal, state and local employment and wage laws are met

MINIMUM QUALIFICATIONS & REQUIREMENTS

• Minimum 3-5 years of culinary management experience in a high volume upscale restaurant
• Demonstrated strong leadership and teamwork skills and abilities
• Excellent communication skills both written and verbal
• French cooking cuisine skill sets preferred
• Advanced computer skills (Microsoft Office, payroll etc.)
• Must be able to stand for 9 to 10+ hours
• Must be able to lift 50 pounds
• Reliable and predictable attendance
• Food Handlers Card / ServSafe Certification
• College degree/Culinary school degree preferred, but not necessary
• Must have working computer knowledge (Microsoft Excel, Outlook etc.)

The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.