Pay

Minimum – Anticipated Maximum Base Salary: $81,900 – $110,600 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/

What will you do?

• Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
• Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
• Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests.
• Determination of purchasing specifications and budgetary allotments for all menu items.
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success.
• Maintain complete knowledge of and compliance with all company policies,service procedures and standards – including Health Department regulations; always maintains excellent kitchen hygiene conditions.
• Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control,and hiring,counseling, and termination policies.
• Make periodic and regular inspection at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.