Job Description

Job Description

Job Description

Description:

MooCoo Group is looking for Experience Executive Chefs!

At the MooCoo Group we look to create neighborhood gathering places with a passion for food and drink served in a “no attitude” atmosphere. At each of our locations (Atlanta, Roswell, Cobb County, Buford), we offer an eclectic mix of Italian-inspired tavern dishes but also have some fun with classic pub grub. Craftsmanship is at the core of the company, so you’ll always find a fully stocked bar with a meticulously curated menu.

Our Executive Chefs oversee all Back of House operations and staff and are responsible for purchasing, receiving, preparing, cost management and presenting all food products in a timely manner, according to established recipes, and procedures. The Chef is critical in executing a process that begins with menu development and ends with a smiling guest having received what they ordered, the way they ordered it. In the simplest of terms, if you’re looking for a great place to work with a great clientele, a high level of consistency and the support of your peers and management team, this is the opportunity for you.

The Ideal Candidate will:

• 5 years kitchen management experience in a full service, high volume dining establishment
• Ability to supervise back of the house team, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when needed.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Strong leadership, communication, motivational and people skills
• Acute financial management skills with a strong understanding of Profit and Loss reporting and how you can personally affect the outcome.
• Degree in Business Administration; hospitality management or culinary schooling is a plus
• Stable and progressive work history; Strong work ethic
• Conduct themselves with a high level of humility and hold themselves personally accountable.
• Possess a people first mentality.

Chef responsibilities include but are not limited to:

• Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures
• In conjunction with all management, enforcing compliance with all employment policies and always overseeing cleanliness of restaurant and safety of guests
• Directing productivity to monitor and maintain efficient and effective food item ticket times
• Managing performance of Back of House employees including conducting performance evaluations, coaching, and discipline
• Assisting with the development of all Key Hourly employees, Assistant Managers, and Hourly employees by providing daily feedback on performance during one-on-ones
• Conducting formal line Taste & Temp checks as part of overall responsibility for inventory and safety in the kitchen
• Overseeing the proper ordering, handling, maintenance, inventory and storage of all food, cleaning and paper items
• Understanding, managing, and practicing safe food handling procedures
• Directing work for kitchen employees, including setting hours and weekly schedules, and assigning tasks before, during and after open hours of the restaurant
• Training Back of House staff on equipment maintenance and cleaning procedures
• Reviewing applications, interviewing, and hiring or making recommendation to hire Back of House employees
• Creating a safe, fun, and clean work environment for the staff in a manner consistent with our core value
• Must possess general management skills, including, but not limited to, people skills, understanding of the financial statements, inventory management, the ability to manage expenses, and shift management.
• Managing food costs, tracking waste, and controlling kitchen labor costs, P&L

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