Justin Thompson Restaurant Group
Job Type
Full-time
Salary
$35,000.00 - $45,000.00 per year
Benefits
Health insurance
Dental insurance
Vision insurance
Paid time off
Referral program
Sick Pay
Flexible Spending Account
Whole Life Insurance
Paid parental leave
Employee dining discount of 50%
Mission Statement Justin Thompson Restaurant Group Mission Statement: Our mission is to serve to the delight of our guests, staff, and community. We serve and delight by consistently providing exceptional cuisine, extraordinary service, and exceeding the expectations of our patrons and supporters.
Summary of Position Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good working condition. Keeps stations clean and complies with food safety standards. Prepares menu items as directed by onsite CDC and Corporate Chefs.
Product Ordering Ensure completion of all food and product orders including, but not limited to, fruits, vegetables, dairy, dry goods, proteins, nonalcoholic beverages, and dry goods. Checklists are provided by the Chef de Cuisine to aid in schedule of ordering and include contact information for purveyors and farmers. Maintain good working relationships with purveyors, and stay current on what’s happening in the market with regard to product shortages, food borne illnesses, price increases, etc.
Quality Control Responsible for maintaining high quality standards in all aspects of the kitchen including, but not limited to, food quality, cleanliness, and employee and personal hygiene. Complete line checks twice daily to ensure food is well seasoned and prepped according to the Chef de Cuisines specifications. Ensure all food is prepared properly and plated according to the specifications of the Chef de Cuisine and Owner, and delivered to guests in the most efficient and effective manner possible.
Managing Costs – Labor and Food, Waste Manage food, labor and supply costs. Track and decrease both food and non-food waste. Focus on managing labor costs through schedule adjustments (i.e. bringing employees in later, cutting employees early). Monthly inventory must be completed before the first shift of business of the new month. Requisitions and any inventory adjustments are to be completed by the 5th of every month.
Qualifications
Be 18 years of age or older
Be able to communicate respectfully and honestly with others, including all staff
Have knowledge of service, food, beverage and back of house operations with at least 2 years experience
Have the ability to work in a standing position for long periods of time, up to 5 hours
Personality Considerations
Focus on service, quality, and hospitality
Great guest and employee relations
Demonstrated creativity and forward thinking
Self-motivated
Confident
Team-oriented
Ambition to grow within the company
Desire for continued education and growth
Kind
Honest
Trustworthy
Respectful
Final Considerations We are looking for Sous Chefs who embrace our belief that we strive to meet and exceed the expectations of our mission daily. We are committed to providing the best possible service, food, and beverages for our guests to their absolute delight. In addition, it is our responsibility to provide a safe and profitable work environment for our employees to excel and prosper. We are looking for someone who truly cares about people, their happiness and success, the well‑being of others around them and the community.
Shift
8 hour shift
Day shift
Evening shift
Weekly day range: Monday to Friday
Weekends as needed
Work Setting Fine dining restaurant
Experience Culinary experience: 2 years
Work Location In person
#J-18808-Ljbffr
Full-time
Salary
$35,000.00 - $45,000.00 per year
Benefits
Health insurance
Dental insurance
Vision insurance
Paid time off
Referral program
Sick Pay
Flexible Spending Account
Whole Life Insurance
Paid parental leave
Employee dining discount of 50%
Mission Statement Justin Thompson Restaurant Group Mission Statement: Our mission is to serve to the delight of our guests, staff, and community. We serve and delight by consistently providing exceptional cuisine, extraordinary service, and exceeding the expectations of our patrons and supporters.
Summary of Position Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good working condition. Keeps stations clean and complies with food safety standards. Prepares menu items as directed by onsite CDC and Corporate Chefs.
Product Ordering Ensure completion of all food and product orders including, but not limited to, fruits, vegetables, dairy, dry goods, proteins, nonalcoholic beverages, and dry goods. Checklists are provided by the Chef de Cuisine to aid in schedule of ordering and include contact information for purveyors and farmers. Maintain good working relationships with purveyors, and stay current on what’s happening in the market with regard to product shortages, food borne illnesses, price increases, etc.
Quality Control Responsible for maintaining high quality standards in all aspects of the kitchen including, but not limited to, food quality, cleanliness, and employee and personal hygiene. Complete line checks twice daily to ensure food is well seasoned and prepped according to the Chef de Cuisines specifications. Ensure all food is prepared properly and plated according to the specifications of the Chef de Cuisine and Owner, and delivered to guests in the most efficient and effective manner possible.
Managing Costs – Labor and Food, Waste Manage food, labor and supply costs. Track and decrease both food and non-food waste. Focus on managing labor costs through schedule adjustments (i.e. bringing employees in later, cutting employees early). Monthly inventory must be completed before the first shift of business of the new month. Requisitions and any inventory adjustments are to be completed by the 5th of every month.
Qualifications
Be 18 years of age or older
Be able to communicate respectfully and honestly with others, including all staff
Have knowledge of service, food, beverage and back of house operations with at least 2 years experience
Have the ability to work in a standing position for long periods of time, up to 5 hours
Personality Considerations
Focus on service, quality, and hospitality
Great guest and employee relations
Demonstrated creativity and forward thinking
Self-motivated
Confident
Team-oriented
Ambition to grow within the company
Desire for continued education and growth
Kind
Honest
Trustworthy
Respectful
Final Considerations We are looking for Sous Chefs who embrace our belief that we strive to meet and exceed the expectations of our mission daily. We are committed to providing the best possible service, food, and beverages for our guests to their absolute delight. In addition, it is our responsibility to provide a safe and profitable work environment for our employees to excel and prosper. We are looking for someone who truly cares about people, their happiness and success, the well‑being of others around them and the community.
Shift
8 hour shift
Day shift
Evening shift
Weekly day range: Monday to Friday
Weekends as needed
Work Setting Fine dining restaurant
Experience Culinary experience: 2 years
Work Location In person
#J-18808-Ljbffr