Description: The Chef de Cuisine oversees all daily culinary operations.

Objective: The objective at Sunday Vinyl is to craft a menu that reflects the restaurant's distinctive expertise in the art of the multi-course culinary journey. We aim to meet the demands for both approachability and luxury, creating an inviting atmosphere that encourages people to unwind and indulge. The Chef de Cuisine is anticipated to collaborate closely with the Beverage Director and Lead Sommelier in curating a menu centered around seasonal items that complement an exceptional wine selection. A key emphasis is placed on cultivating positive, excellence-driven teams. You must be a role model in behavior, attitude, respect for all and leadership. You will have a wide range of latitude to pursue dishes of your choosing, steps of service, systems, and hiring of staff. Your direct supervisor will be the Director of Culinary who will coordinate changes and achieve budget objectives. Budget objectives will be set at the beginning of each year and are expected to be achieved. Any issues with achieving desired budgetary goals need to immediately be brought up with the Director of Culinary and FHG Accountant.

Essential Duties and Responsibilities:

• Leadership
• Consistent, steady leadership of employee teams towards the vision of hospitality excellence and operational effectiveness
• Consistent execution of service 5 nights a week
• Work with General Manager to build a strong working relationship and set restaurant goals
• Exemplify Frasca Hospitality Group Core Characteristics
• Financial
• Analysis of daily sales, covers and expenses against targets
• Manage labor on a daily basis to achieve desired target
• Manage Food costing to budget target
• Explanation of any budget variance related to kitchen labor or COGS
• Development
• Selection, development and growth of Sous chefs
• Responsible for hiring for line level kitchen staff
• Creation and management of training documents and procedures
• Perform staff evaluations and develop meaningful relationships with team members
• Foster and grow a culture of enlightened hospitality
• Culinary
• Set the direction and ambitions for menus including special events
• Coordination of all food ordering and needed supplies
• Educate and inspire all employees with regards to food, technique
• Extensive collaboration with wine team for menu creation and pairings
• Property Management
• Ensure the restaurant's cleanliness
• Coordination of repairs and regular maintenance

Requirements

• Proficiency with Google Drive, Excel, and Word.
• Extensive experience and proficiency in culinary techniques, menu planning, and execution of diverse cuisines.
• Well versed in Tock, Restaurant 365 and Toast.
• International wine & culinary knowledge.
• Minimum 5 years of management experience.
• Professional and confident verbal and written communication.
• Demonstrated ability to work collaboratively in a leadership role.
• Ability to execute a high volume of PDR and buy out
• Familiarity with P&L (Profit and Loss) statements

Personal Qualities:

Self-discipline, initiative and leadership ability is critical. You must have the ability to motivate staff to work as a team. Strong multitasking and communication skills are important to a functionally smooth team. You should strive to portray positivity at all times and lead by example. It is important to be empathetic, fair, and focus on having a good attitude.

Compensation & Benefits:

• Salary $70,000 - $80,000 based on experience
• Bonus - CDC will be eligible for an annual bonus of up to 25% of base salary. The NOI Bonus is awarded based on reaching the budgeted, gross Net Operating Income goal before management bonus expense, not the percentage. This portion of the bonus is non-discretionary and is awarded strictly based on numbers achieved. The leadership bonus is primarily based on feedback from the management team and the staff as well as an assessment conducted by the director team. This portion of the bonus remains discretionary by nature.
• Paid Time Off - you will begin with 40 hours of PTO and start accruing hours each pay period based on years of service. Your max accrual per year currently is 120 hours. See the handbook for full policy.
• Frasca Hospitality Group employees are eligible for insurance after 60 days of employment (please see HR for details)
• Frasca Hospitality Group 401K will be offered after 1 year of hire date with a 4% match.
• Wellness package with discounted rates to local events and gym memberships
• Frasca Hospitality Group Manager Benefit Package includes internal and external dining stipends, professional development and more.

Frasca Hospitality Group is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status