- Culinary management, providing supervision, leadership and oversight to the culinary staff
- Reviews and ensures appropriate staffing levels in line with payroll, budget, reservations, guest flow, and guest needs.
- Cooks, prepares and/or otherwise directs the preparation process to ensure all food is created and presented to the approved recipes and procedures.
- Purchases and receives food and supplies and conducts daily, weekly, and monthly inventories as required for controls and financial reports.
- Develops and establishes systems to improve effectiveness and efficiency.
- Reviews financial transactions and monitors budget.
- Plans, develops and implements menus in conjunction with the General Manager.
- At least 4-6 years of related management experience in a high volume, high energy, food and beverage environment.
- Strong understanding of food cost, purchasing and kitchen equipment operations.
- Exceptional knowledge in food preparation
- Proficient computer skills
- Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, and employment.
- ServSafe certification and MN Food Manager License or ability to obtain within 30 days of hire.
- Ability to meet the physical demands of standing, walking, squatting, lifting and carrying for extended periods of time, to read, to calculate mathematical equations especially as they relate to recipes and scheduling.
- Medical Insurance
- Dental & Vision Insurance
- Life Insurance
- Short & Long Term Disability Insurance
- 401(k) Retirement Plan
- Accidental Death & Dismemberment Insurance
- Hospital Indemnity Insurance
- Flexible Spending Account for Vision & Dental
- Flexible Spending Account for Dependent Care
- Flexible Spending Account for Commuter Expenses
- Accidental Injury Insurance
- Health Savings Accounts
- Paid Time Off (PTO)
- Worker's Compensation
- Military Leave
- MN Sick and Safe Time
- Jury Duty
- Witness Duty
- Holiday pay (hourly employees must work)
- Family Medical Leave (FMLA)
- Personal Leave (LOA)
- Voting Leave
- Bereavement Leave
- School Leave
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Executive Chef - Saint Paul, United States - Morrissey Hospitality
Description
Job DetailsLevel
Experienced
Job Location
Tria Restaurant Bar Event Center - North Oaks, MN
Position Type
Full Time
Education Level
2 Year Degree
Salary Range
$65, $72,000.00 Salary
Job Shift
Varies, includes Weekends & Holidays
Job Category
Restaurant, Food and Beverage
Description
Tria Restaurant & Event Center in North Oaks is hiring immediately for an Executive Chef.
The Executive Chef position directs and leads the activities of the culinary department, with primary responsibility for ensuring food safety; quality and consistency to obtain optimum efficiency, economy of operations and maximize profits.
Job Responsibilities:
Job Requirements:
Award-winning Tria Restaurant in North Oaks, Minnesota, is a signature restaurant operated by Morrissey Hospitality. Inspired by French Americana and seasonal ingredients, Tria Restaurant's adventurous approach to cuisine and beverage gives guests extraordinary, memorable experiences.
Triais operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You're not just getting another job when you join the Morrissey team. You're becoming a part of our team a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality.
Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best at work, in your career and in your life.
For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality