Job Description

Job Description

Job Description

Chef Point is a world famous but approachable neighborhood restaurant and bar, with award winning wine menu and dog friendly patio.

Mission statement: We are here to leave a lasting impression by creating delicious cuisine, giving incredible service, and fostering a culture of teamwork.

Apply online or Come visit us Tuesday, Wednesday, and Thursday from 1PM - 4PM to fill out an application!

• High school diploma or GED (required); culinary degree or certification (preferred).
• Proven experience as a Kitchen Manager, Head Chef, or in a similar role (2–5 years preferred).
• Experience in high-volume kitchens or specific types of cuisine offered by your restaurant.

• Culinary Expertise: Strong knowledge of food preparation, cooking techniques, and food safety standards.
• Leadership: Ability to manage, train, and motivate a team of kitchen staff.
• Inventory Management: Experience in ordering, receiving, and maintaining inventory to minimize waste and control food costs.
• Time Management: Ability to manage kitchen operations efficiently during high-pressure situations.
• Budgeting: Knowledge of cost control and profit margins, with experience managing budgets and meeting financial goals.
• Menu Development: Ability to contribute to menu planning, costing, and specials.

• Familiarity with kitchen equipment, maintenance, and troubleshooting.
• Proficiency in restaurant management software for scheduling, inventory, and ordering (e.g., Toast, Aloha, or similar).

• Food Handler’s Certification or ServSafe Manager Certification (required or ability to obtain shortly after hire).
• Knowledge of OSHA regulations and compliance with local health codes.

• Ability to stand for extended periods, lift up to 50 pounds, and work in a fast-paced environment.
• Comfortable working in high-temperature and potentially noisy settings.

• Strong organizational skills with attention to detail.
• Excellent communication and interpersonal skills to liaise with staff, management, and vendors.
• Problem-solving ability and adaptability to handle unexpected challenges in the kitchen.

• Experience with dietary accommodations (e.g., vegan, gluten-free, allergy-aware).
• Multilingual abilities (if relevant to your staff or customer base).
• Creativity in developing new menu items or improving existing ones.

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