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
Executes Eddie Merlot's mission and vision by leading and directing a safe and profitable kitchen operation. Ensures the delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assumes accountability for leadership, staffing, daily food production and safety and sanitation. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Is responsible and accountable for delivering expected financial results while maintaining brand integrity. Participates in succession planning and brand growth through the development of Sous Chef and staff through the use of approved Eddie Merlot's training materials, systems, processes and procedures. Is an active member of the restaurant leadership team and partners with Chefs throughout the brand to deliver brand excellence.

Role and Responsibilities

• Lead, direct, coach and teach the Sous Chef and the kitchen and food production team.
• Recruit, hire, and ensure proper training of team members, using approved company training materials and certified coaches.
• Communicate job expectations and standards, review job performance, coach and hold team members accountable. Ensure ongoing team member training, skill development and succession planning.
• Prepare/review daily production list ensuring it reflects PMIX, recent sales trends and Private Dining events.
• Conduct daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards.
• Direct 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.
• Ensure 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.
• Deliver expected financial results while maintaining brand integrity.
• Assist in the preparation of your locations annual Back of the House budget for food, equipment, supplies, and labor.
• Financial Accountability - Monitor sales, food and labor cost, and related financial data on a regular basis.
• Perform administrative and reporting tasks related to cost control.
• Meet company's expected deadlines, timelines and due dates for all administrative tasks.
• Partner with other chefs and corporate leaders to monitor products, develop new recipes, and find innovative approaches to improving recipes and menu.
• Maintain positive vendor relationships.
• Place food and supply orders.
• Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices promptly and as directed by accounting.
• Create work schedules and manage staffing levels within budgeted labor cost.
• Ensure all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation.
• Develop specific and measureable succession paths and plans for Sous Chef and identified team members.
• Attend weekly manager meetings providing pertinent information relating to food cost, food quality, new team members and upcoming promos and events.
• Enhance dining experience via tableside visits and teamwork with dining room staff. 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 ensure all team members understand Eddie Merlot's objectives for exceptional food quality and hospitality.
• Work with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events.
• Facilitate daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information.
• Create 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.
• Perform all related duties and projects as assigned.

Position Requirements
Qualifications and Requirements

• Five or more year's kitchen management experience as an Executive or Sous Chef.
• 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.
• Proven time management and organizational skills.
• Understanding of proper use and maintenance of major kitchen equipment, including: stoves, refrigeration, slicers, knives, and dish machine.
• Proven ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems.
• Experience hiring, training, and developing BOH team members.
• ServSafe Certification or equivalent. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety.
• Familiar with Microsoft word products, e-mail, & restaurant computer software. Basic math and business reporting skills.
• 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 days, evenings, weekends, and holidays as needed and required.
• Available to travel for meetings and related business activities as needed.

Salary Range