Justin Thompson Restaurant Group
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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 50%
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, and nonalcoholic beverages. 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 market conditions related to product shortages, foodborne illnesses, and price increases.
Quality Control
Maintain high quality standards in all aspects of the kitchen including food quality, cleanliness, and employee hygiene. Complete line checks twice daily to ensure food is well seasoned and prepared according to the Chef de Cuisine specifications.
Ensure all food is prepared properly and plated according to the specifications of the Chef de Cuisine and Owner, and delivered to guests efficiently.
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.
Monthly inventory must be completed before the first shift of business of the new month. Requisitions and any inventory adjustments are completed by the 5th of every month.
Qualifications
Be 18 years of age or older
Communicate respectfully and honestly with all staff
Have knowledge of service, food, beverage, and back of house operations with at least 2 years experience
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.
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
Referrals increase your chances of interviewing at Justin Thompson Restaurant Group by 2x
#J-18808-Ljbffr
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 50%
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, and nonalcoholic beverages. 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 market conditions related to product shortages, foodborne illnesses, and price increases.
Quality Control
Maintain high quality standards in all aspects of the kitchen including food quality, cleanliness, and employee hygiene. Complete line checks twice daily to ensure food is well seasoned and prepared according to the Chef de Cuisine specifications.
Ensure all food is prepared properly and plated according to the specifications of the Chef de Cuisine and Owner, and delivered to guests efficiently.
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.
Monthly inventory must be completed before the first shift of business of the new month. Requisitions and any inventory adjustments are completed by the 5th of every month.
Qualifications
Be 18 years of age or older
Communicate respectfully and honestly with all staff
Have knowledge of service, food, beverage, and back of house operations with at least 2 years experience
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.
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
Referrals increase your chances of interviewing at Justin Thompson Restaurant Group by 2x
#J-18808-Ljbffr