At 9 Prime, we are committed to delivering a luxurious steakhouse experience that combines top quality cuts of meat with outstanding service in an atmosphere of sophisticated style and elegance. We strive to bring a unique and enriching culinary experience to every customer by sourcing only the best local ingredients to create artfully crafted dishes, expanding our award-winning wine list and providing an exemplary dining experience for our guests. We aim to be the premier steakhouse in our region and to continually enhance our offerings so that every experience is unforgettable.
Duties:
- Provide quality, and genuine, hospitality in a timely manner
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements; manage inventory, ordering and receiving
- Strict discipline to meeting food and labor costs
- Supervise kitchen staff's activities
- Arrange for equipment purchases and repairs
- Perform administrative duties
- Responsible for mentoring and training of kitchen staff
- Maintain a positive and professional approach with coworkers and customers
- Commit to local sourcing and relationships with farmers and vendors
- Maintain strong teamwork with GM and FOH
- Works with the GM to grow the business, drive sales and manage expenses.
- Ensure that guest’s feel important and welcome in the restaurant
- Adheres to all company safety and sanitation policies and procedures
- Other duties as assigned
Requirements:
- Passion for food and ensuring an excellent dining experience for all guests
- Energetic and genuine positive attitude while interacting with team-members and all guests
- A minimum of 5 years of Chef Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment
- Proven working experience with recruiting, training, coaching, promoting and terminating.
- Experience controlling, managing labor costs, analyzing labor data, and developing systems to manage labor based on scheduling and sales.
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Outstanding communication skills, both electronically and in person.
- Keep up with cooking trends and best practices
- A culinary degree is preferred
- A proven record of successful food inventory control.
- Exceptional critical thinking ability.
- Experience with restaurant equipment troubleshooting, part ordering, service negotiation and preventive maintenance.
- Experience planning events, catering and preparing food at event.
- Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety.
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
- Ability to work under pressure and deal with stressful situations during busy periods.
- Willing to learn, be flexible, and contribute in an evolving concept.
- Must be flexible with schedule and able to work different shifts and shifts with undefined end times
- Be able to reach, bend, stoop and frequently lift up to 20 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).