About the Organization OVERVIEW

ABOUT DIVIDEND RESTAURANT GROUP
Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders.

Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways.

Description
Position Summary

• Implements the Eddie Merlot's mission and vision by directing and maintaining a safe and profitable kitchen operation. Manages the preparation and delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assists with leadership, staffing and daily food production while ensuring the adherence of safety and sanitation guidelines. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Leads the development of kitchen team members to ensure cross-training and growth opportunities are available and ongoing. The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations.
• Role and Responsibilities
• Directs and participates in food production operations.
• Leads, directs, coaches and teaches all kitchen and food production team members.
• Assists with recruiting, hiring, and training team members, using approved company training materials and certified coaches.
• Communicates job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training and skill development.
• Prepares daily production list and direct the food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards.
• Ensures that line levels are representative of forecasted sales.
• Conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards.
• Directs and participate in the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards
• Ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized.
• Assists the Chef in preparing the annual budget for food, equipment, supplies, and labor.
• Monitors sales, food and labor cost, and related financial data on a regular basis and adjust to meet financial metrics.
• Performs administrative and reporting tasks related to cost control.
• Places food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed.
• Assists with creating work schedules using company labor schedule software and managing staffing levels within budgeted labor cost.
• Ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation.
• Develops specific training and growth plans for team members expressing interest in future growth opportunities within the organization.
• Enhances dining experience by tableside visits and partnering with dining room managers. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and make sure team members understand Eddie Merlot's objectives for exceptional food quality and hospitality.
• Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations.
• Works with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events.
• Facilitates daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information.
• Creates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH.
• Fosters an environment of appreciation and recognition.
• Performs related duties and projects as assigned.

Position Requirements
Qualifications and Requirements

• Three or more year's kitchen management experience as Sous Chef or Lead Cook.
• College or culinary training and extensive cooking and production experience.
• Demonstrated skills in leadership, team development and team retention.
• Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment.
• Strong written and verbal communication skills.
• Familiar with Microsoft Word products, e-mail, and restaurant software.
• Basic math and business reporting skills.
• Strong teamwork and organizational skills.
• Strong communication skills
• Understanding of proper use and maintenance of major kitchen equipment, including: stoves, refrigeration, slicers, knives, Band Saw, and dish machine.
• Demonstrated ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems.
• Experience hiring, training, and developing BOH team members.
• Familiar with Microsoft word products, e-mail, & restaurant computer software. Basic math and business reporting skills
• ServSafe Certification or equivalent. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety.
• Fluent English required. Working knowledge of Spanish preferred.

Working Conditions/Physical Demands

• Able to stand for 8 or more hours at a time.
• Able to lift and carry up to 50 pounds.
• Able to work an average of 55 to 60 hours per week (according to business demand).
• Typically works five days per week, but occasionally works six days per week.
• Must be available to work evenings, weekends, and holidays as needed and required.
• Available to travel for meetings and related business activities as needed.

Salary Range