Company description Established in 1939 The Green Beetle is the oldest tavern in Memphis and a staple in the historic South Main district.  It's been many things through the years but is currently a casual restaurant that can best be described as a fast paced diner by day and a sports bar by night.  We are known for our delicious hamburgers and catfish but do a variety of tasty bar food.   Job description

Job brief

We are looking for a Kitchen Manager/Head Chef to supervise daily back of house restaurant operations. A suitable candidate will be an experienced, responsible and punctual individual with strong leadership abilities and a positive attitude. This means managing all kitchen functions including food purchasing, training employees in methods of cooking, prep, plate presentation, as well as portion and cost control in line with our set standards, managing kitchen staff, and keeping a clean and sanitary kitchen.

Responsibilities

• Manage kitchen staff through strong leadership and organization.

• Make employment and termination decisions including hiring, evaluating and disciplining kitchen personnel as appropriate.

• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

• Schedule kitchen staff shifts.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, serving and plating standards.

• Order food supplies to keep a stocked kitchen with minimal waste, do weekly inventory on all food items.

• Store food products in compliance with safety practices (e.g. in refrigerators).

• Maintain sanitation and safety standards.

• Maintain all equipment to keep everything clean and in excellent working order.
 

Requirements

• 3-5 years proven work experience as a Kitchen Manager, or head chef.

• Hands-on experience with planning menus, ordering ingredients, and adhering to set portion sizes.

• Knowledge of menu pricing and cost margins.

• Knowledge of a wide range of recipes and cooking methods.

• Understanding of Tennessee health code and safety regulations.

• Excellent organizational skills.

• Conflict management abilities.

• Ability to manage a team in a fast-paced work environment.

• Flexibility to work during evenings and weekends.

Compensation this position is : salaried, varies DOE, $40,000.00 - $55,000.00 Application instructions Deadlineno deadline