Overview: Catch Hospitality Group has an excellent career opportunity for individuals that have a true passion for food, an unrelenting drive to provide exceptional hospitality experiences, and devotion to cultivating team culture by way of mentorship and development. Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities: Essential Duties and Responsibilities (other duties may be assigned): Function as the management representative chiefly responsible for the day-to-day supervision of all BOH. Directly supervise and oversee the work of all employees, including the Kitchen Managers, Supervisors, Cooks, Dishwashers, and other kitchen employees. Schedule all back of the house employees. Interview and hire back of the house staff based on the Corporate's assessment of labor allocation and budget. Plan the work of all back of the house employees, assign work, prioritize work of personnel, and make changes to assignments and priorities based on an independent assessment of the restaurant's needs, the present volume of business, peak periods, the receipt of new inventory, the sales and merchandizing opportunities perceived, and other factors deemed pertinent. Ensure food product is inventoried. Approve time records and overtime requests of restaurant personnel to meet the restaurant's needs. Manage the restaurant and the quality of work performed by all subordinates. Ensure proper hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health standards. Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant. Implement and enforce company policies against unlawful harassment and discrimination within the restaurant and coordinate with other management representatives to achieve compliance with the company's equal opportunity standards. Manage all allocated food cost projections and forecasts set forth by corporate. Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks. Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks. Evaluate and review the performance of kitchen personnel both formally by conducting "one on one" evaluations and informally on a quarterly basis with all salaried BOH employees. Utilize discipline and counseling, as part of managerial discretion, as a personnel tool, with an understanding of the ranges of the various disciplinary actions available, such as verbal or written reprimands, suspensions, demotions, and terminations. Re-train employees as necessary and appropriate and orient new employees regarding company and restaurant policies and procedures and expectations regarding performance. Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Teach and motivate employees regarding customer service skills, techniques and performance standards. Stimulate productivity and solid performance by restaurant personnel through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment. Maintain knowledge and understanding of employment laws, such as employment discrimination, anti-harassment, safety, wage-hour, and immigration laws, to fulfill management duties in a fair and lawful manner. Make good termination recommendations when deemed appropriate in the exercise of their judgment. Manage the restaurant to increase sales and productivity. Weekly attendance to Catch FOH manager meetings as well as weekly CANYC Executive meeting with GM. All PTO requests must be submitted with at least 30 days advanced notice and need to be approved by Corp Chef and Director of culinary ensuring proper coverage at a store level. All weekly schedules must be submitted by Friday of the previous work week for corporate chef review and approval. All Holiday menus to adhere to structure set forth by corporate to meet all holiday deadlines and submitted in proper format to corporate chef approval. Follow tasting guidelines set forth by corporate. Tastings to be conducted once monthly. Ensure that all equipment for the BOH is up to standard and operational. Qualifications: Requirements: At least 5 years of Culinary Management experience, with at least 2 years as Executive Chef in an upscale / fine dining establishment. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic. Pay Range:USD $100,000.00 - USD $150,000.00 /Hr.
