Chef Fig Omaha
- Date Posted January 24, 2023
- Location Omaha, NE
- Category Business / Culinary
- Job type Full-Time
Fig. is a multifaceted culinary brand that seeks to create clean, fresh, approachable food using high quality ingredients and from scratch production. When it opens in April 2023 Fig. will serve museum patrons and riverfront pedestrians daily in the cafe, host field lunches for museum school trips, provide full-service catering + unique event venue, and be the culinary partner to Kiewit Luminarium on community program initiatives.
Fig. will open at the Kiewit Luminarium, a new, next-generation science center that will joyfully engage people of all ages and identities to explore astonishing phenomena and consider something new. Anticipated as a regional draw and a national model, Kiewit Luminarium’s interactive exhibits and programs will inspire lifelong interest and careers in science, technology, engineering, art, and mathematics.
In this special location, Fig. has a unique opportunity to engage hundreds of thousands of people a year through the culinary experience that is crafted for museum goers as well as riverfront pedestrians and locals seeking high quality ingredients of a versatile menu, in a beautiful space. The Luminarium’s purpose-built, 82,000 sf facility is rising on the Omaha RiverFront and will serve as a backdrop to over 100 open-ended exhibit experiences. The cafe will seat 72 inside and 50 outside on the patio and boardwalk. During weekly adult-only nights, visitors will be able to enjoy the exhibits while having a cocktail (or mocktail) and participate in special programming across a range of topics. Food offers rich opportunities to explore science and culture while celebrating and providing access points for diverse communities.
Fig. will partner with Kiewit Luminarium on culinary aspects of the museum’s exhibition programming as well as be the preferred caterer for venue rentals.
Fig. seeks a culinary partner with great experience and passion for excellence to lead the final development of the menu concept and run a unique culinary program. This culinary leader should be someone with extensive experience in a variety of professional culinary settings from catering to restaurants, but also someone with a passion for reaching community through food.
The opportunity includes diverse responsibilities: planning the daily cafe menu to serve visitors; creating special menus for field trip students from all over Omaha; collaborating with local community groups to create events with distinct menus reflective of the groups’ mission; and catering evening menus once a week to fit museum exhibits.
This position will oversee all operations of the kitchen, menu development and execution, as well as plan and serve catered events. For the right candidate Fig. is offering competitive compensation and equity
Develop menus for cafe, community partner events, school lunches for field trips, and upscale catered events
Effectively manage BOH team to meet the demands of daily cafe service, special events, and museum programming with excellent standards of service
Overseeing the daily operation of the kitchen
Hires, schedules, orients, trains and develops workers including but not limited to: specific job duties, food production, sanitation, and safety
Responsible to establish proper prep lists for the prep cooks as well as supervising the cooking process on the line
Manage inventory, ordering, and vendor relations
Ensure deliveries are properly received, dated, rotated and put away in the right place.
Uphold and maintain sanitation and safety standards at all times
Conduct daily line check to control food quality, quantities and assess the work of all line cooks
Conduct closing line checks to ensure proper cleaning and closing down of event production line
Responsible to have appropriate stang level ready for event production and service
Optimize profits by controlling food and labor cost
Outstanding attention to detail - both personal grooming/appearance and properly identifying guests needs, demeanor, and level of required service attention
Exudes excellence in hospitality both for internal and external guests
4+ years of progressive experience in off-site catering, pop-up restaurants, large-scale special events, fine dining restaurants, and hotels
Strong business acumen, including understanding budgets and operating costs
Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation
Well versed in multiple cuisines
Strong organizational skills
Excellent interpersonal skills, demonstrated ability to train, motivate, and direct team in an encouraging manner
Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, restaurants and catering event operations
Results-driven with proven track records of creating learning environments
Must be able to work 55-60 hours a week with a flexible schedule including opening, closing, weekends, holidays
Must have proof of Covid vaccine and booster BENEFIT PACKAGE
70K total compensation package
Paid parental leave
Potential equity stake for the right partner
Catering and event commission
If you are not registered, you'll be prompted to do so. Don't worry, it's free! DeadlineFebruary 21, 2023