CDC | High Volume Farm to Table

One Haus

Salary: $95,000 – $110,000


  • Participate in creation and execution of the opening menu and implement seasonal menu changes and specials going forward.

  • Work with Human Resources to build a strong kitchen team.

  • Update all menu descriptions in Google Docs.

  • Create and maintain recipe files with photos.

  • Work effectively and demonstrate leadership in order to motivate others.

  • Work in conjunction with owners to oversee operations for the back of house and kitchen area of the restaurant.

  • Make sure that all kitchen staff is trained on proper food preparation and kitchen safety techniques.

  • Ensure that the company standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served expeditiously.

  • Ensure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.

  • Be a leader in the back of house, rallying the team during heavy shifts, resolving conflicts and getting the job done.

  • Control food cost to never exceed 25%. Control employee hours, doing your best to optimize profit for the company and create the best dining experience possible for customers.

  • Create specials keeping within brand guidelines and standards.

  • Pay attention to detail: food standards, costs, safety, etc.

  • Implement and oversee cost cutting measures

  • Determine, share and execute operating improvements

  • Arrange for maintenance and repairs of equipment and services

  • Keep current with trends in the restaurant industry

  • Attend weekly management meetings

  • Interact with the Front of House to introduce new specials and ingredients. Keep the lines of communication open and work with the General Manager to make FOH and BOH a cohesive team.

  • Be open and available to our guests when applicable to answer any questions and make them feel at home.

  • Work with the Events Team to maintain and grow our opportunities to book events.

  • Absorb the role of restaurant lead on the physical plant.

  • Expedite dinner service

  • Be a mentor and leader to the staff, encouraging growth and development.

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