General Responsibilities Include:- Responsible for the overall success of culinary department
- Directly oversee two Sous Chefs and team of hospitality workers, to include hiring, scheduling, coaching, and retention
- Establish a positive, encouraging, professional work environment based on learning and a genuine passion for food.
- Craft culinary experiences that reflect the restaurant concept, constantly looking for new and different ways to elevate the guest's dining experiences.
- Manage develop and train staff and ensures that all health regulations, safety standards, culinary expectations and hotel and departmental policies are followed.
- Plan, direct, and supervise the food preparation and cooking activities of their kitchens.
- Develop recipes, portion specifications, and establish standard preparation procedures for all dishes.
- Maintain superior knowledge in trends, industry demographics and market focus.
- Determination of purchasing specifications and budgetary allotments for all menu items.
- Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
- Collaborates with General Manager, Restaurant Managers, and Corporate liaison on restaurant operations, business/financial decisions, and supervisory responsibilities.
- Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies.
Skills/Knowledge Required:- Strong computer literacy, with knowledge of Word, Excel, and Outlook
- Read and employ math skills for following recipes
- Exceptional communication skills, passionate, strategic and innovative
- Able to develop strong work relationships with both Guests and Colleagues
- Self-confident, proactive, and able to prioritize and make effective decisions
Qualification Standards:- Culinary Degree preferred but not required for the right candidate.
- Minimum 3 years' experience in a leadership role in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume preferred
- Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation.
- Strong knowledge of financials, including but not limited to budgeting, forecasting, labor controls.
- Strong understanding of culinary preparations and advanced knife skills
- Successful completion of satisfactory background check
- Available and willing to work flexible hours based on business needs including weekdays and weekends.
- Demonstrates strong communication, organizational, and problem-solving skills.
- Expresses sincere enthusiasm for the role and passion for culinary
- Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality
The expected salary range for this position is $90,000-100,000 annually. Final compensation will be based on experience, qualifications, and other job-related factors.
We are proud to offer competitive wellness options and perks for both Part Time and Full Time employees;- Dedicated employee parking lot pass with company contribution for full time employees, fully-funded for salaried managers
- Employer-subsidized medical, dental, and vision insurance
- Company-funded $25K in complimentary life insurance and $1K/mo. in disability
- Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
- Additional Health & Wellness benefits including prescription and gym membership discounts
- Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals
- Flexible and understanding work-life equality
- Family Matters Program of 10+ weeks fully paid parental leave for new parents
- 401k employer match, up to 4% of salary
- Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments
- Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations
- Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations
- Discounted lodging rates from New England Inn & Resort Association partners
- Pathways for growth and professional development including training and tuition reimbursement
- Incentive opportunities for both hourly and managerial roles
- Supportive, open workplace culture
- Company-funded Employee Assistance Program for life and mental health resources
The anticipated salary range for this position is $90,000-$100,000 annually. Actual compensation will be determined based on factors such as experience, qualifications, skills, and internal equity.
