Restaurant Chef – The Forklift and Palate Restaurant at Spooky Nook Sports (posted 01/03/19)
About the Position: The Restaurant Chef is responsible for managing all kitchen staff in the preparation, production, and presentation of high-quality dishes for Forklift and Palate. Sous Chef is also responsible for maintaining a safe, sanitary and positive work environment and remaining focused on revenue and expenses. Menu execution is vital to the success of this position. This position will report to the Director of Hospitality Operations.
About the Restaurant: Located within the largest sports complex in the Unites States, Spooky Nook Sports, the Forklift and Palate restaurant offers a fresh contemporary twist on classic American cuisine. Complete with two bars and seating for 195 guests, the FL&P offers a unique dining experience for guests of the Nook and the general public during breakfast, lunch, and dinner hours.
Benefits: Working at the largest indoor sports complex in North America is an experience that compares to no other. The atmosphere is filled with energetic excitement that provide an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest-focused team members that make kindness contagious and help others succeed.
As a full-time team member of the Nook, you will enjoy:
Free family membership to our massive 20,000+ sq. ft. fitness center, including all the equipment you need to fit almost any training program. Membership also includes all group fitness classes.
Affordable and comprehensive Medical, Dental, and Vision benefits
Competitive PTO package
35% discount on food and beverage purchases, including the Forklift and Palate restaurant
35% discount on all Nook apparel
Free child care (3-hour increments)
Discounts on academy team programs, birthday parties, personal training, event space rental, and more!
Local business discounts
Essential Job Functions:
Manage kitchen staff in the preparation, production, and presentation of all food from restaurant kitchen
Prepare weekly team member schedule for the kitchen
Train, develop and coach all kitchen staff on an ongoing basis
Assist with menu creation on a seasonal basis
Manage all food and food related supply inventory
Ensure menu prices are accurate and up to date based on food costs
Communicate staffing needs to appropriate outlets to guarantee consistent operation
Recognize and encourage exceptional customer service provided by restaurant staff
Collaborate with Sales/Events team to plan and execute special event menus for events in the Hotel/Restaurant
Ensure that the kitchen produces product at consistently exceptional standards
Accurately forecast food consumption and requisition for accurate food purchasing system
Respond to any guest complaints or service opportunities
Gather feedback from guests to affirm or improve food and service quality
Maintain and record food safety training completions such as ServSafe, RAMP, and TIPS
All other duties as assigned
Must be 21 years of age or older
Dependable transportation to and from work
Minimum 3-5 years’ experience in the culinary industry as a Chef/Cook
Previous supervisory experience
Current ServSafe Certification
Language skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communication
Ability to fulfill the physical requirements of the position with any reasonable accommodations as necessary
Availability to work a flexible schedule that may include evenings, weekends, and/or holidays as needed
2 year degree from Culinary Arts program preferred