Executive Chef

Thirsty Lion Scratch Kitchen and Cocktails combines warm and inviting environment with an eclectic menu featuring a variety of multi-cultural cuisines and from-scratch cooking with a commitment to local, seasonal ingredients and bold flavors.

At the bar, a wide range of local craft beers are available and cocktails are crafted with fresh fruit purees, juices, and premium liquors, while wines come in 25 varieties. Enjoy a craft brew and meal while watching the game on one of the flat screens amidst an open kitchen, central bar and a patio that soaks up the sun.

Thirsty Lion’s mission is to evolve the gastropub business by creating a place where friends and family can come together, celebrate life and enjoy hand-crafted food, beer and cocktails.

Thirsty Lion was established in Portland Oregon and currently has 11 locations in Oregon, Arizona, Colorado and Texas with plans to continue growth nationwide.

Learn more about Thirsty Lion here: https://vimeo.com/198907036

Our employees are the greatest contributor to our growth and success and our most valuable asset. Dedicated employees make the difference and are the ambassadors between our brands and our guests. If you are passionate about the restaurant industry and are looking for a great company to continue your career with, apply today!

The Chef is responsible for the production of all food items produced in the kitchen. The Chef is responsible for ensuring all company standards for quality, service, cleanliness, consistency, value, and profit are maintained in the kitchen. The Chef is responsible for implementing and monitoring food cost control programs, labor control programs, cleanliness programs, and sanitation procedures designed to aid in the organization and control of the kitchen. The Chef is responsible to develop the ordering procedures that maintain adequate stock levels to ensure the freshest products without running out so as not to disrupt production and customer satisfaction.

The Chef is responsible to ensure all kitchen employees are thoroughly and properly trained as outlined in the Training Manual. The Chef will be required to maintain any and all accounting/administrative duties associated with the kitchen.

The Chef is also responsible for producing daily work schedules. Other areas of responsibility include: food handling and sanitation, back-of-the-house security, kitchen organization, equipment repair and maintenance, waste control, safety and employee development.

Responsibilities:

FOOD

• Monitor the production of all prep items ensuring Company recipes are followed and standards of quality are maintained.
• Establish daily PAR levels for prep items using the daily prep sheet. (All items to be prepped must be prioritized as to need and production time).
• Establish waste control program which monitors: throw always, spoilage, and waste control.
• Aid unit management in monitoring quality, portion/styling, waste control, and the proper storage of all food items used by the front-of-the-house employees.
• Establish, maintain and achieve food cost goals and labor cost goals as budgeted.
• Monitor the production of all menu items ensuring Company portion and styling procedures are followed
• Plan and complete monthly inventories due on the first day of each month. Ensure credits from purveyors are forwarded to the Accounting Department.
• Review original P&L upon arrival to store to ensure costs in food and labor are forecasted and all accounts payable are current.

LABOR COST/LABOR RESPONSIBILITIES

• Develop a master weekly schedule based on sales productions and budgeted labor goals.
• Produce weekly schedule using information obtained from master schedule, store needs, and budgeted labor goals.
• Conduct interviews with qualified applicants applying as line/prep cooks and follow Company policies on the interviewing process.
• Monitor and control labor cost for the kitchen on a daily, weekly and monthly basis.
• Comply with all local, state, federal and Company wage, hour, and employment laws and accept personal responsibility for adherence to, and for any violations of kitchen employees.

SHIFT RESPONSIBILITIES

• Ensure all line/prep cooks are properly trained to handle their assigned position.
• Encourage a “team” philosophy with line/prep cooks, other department employees and managers, with a “hands on” management style.
• Develop a schedule and ensure proper management coverage on the line during peak volume periods (lunch and dinner).
• Monitor productivity of all kitchen employees through the use of organized planning and positive direction to ensure productivity.
• Ensure proper line cook/prep cook coverage during peak volume periods that meet projected cost goals and needs of the restaurant.
• Develop and implement daily and weekly cleaning schedules that include the entire kitchen and dish area.
• Develop and implement daily and weekly equipment maintenance programs to ensure all kitchen equipment remains in good working order and in like-new condition.
• Assist in maintaining an equipment repair log by which to monitor equipment problems and repairs.
• Maintain all kitchen equipment in a good working condition
• Maintain a log of all specials produced daily that would include the item, price, per plate cost including average cost of condiments, and number sold.
• Maintain a positive and professional atmosphere in the kitchen at all times.
• Ensure all kitchen employees adhere to uniform and grooming standards as outlined in the Operations Manual.
• Assist in pre-shift meetings to introduce new items or review of standard menu items.

FOOD HANDLING

• Establish proper storage and rotation procedures of all food items in dry storage areas, walk-ins and freezers.
• Implement and monitor dating, labeling, and rotation of food items in dry storage areas, walk-ins and freezers.
• Ensure all proper procedures are followed in the storage and handling of all foods as required by county and state health departments, as well as Company policies.
• Ensure all line and prep cooks have current food handling cards in their files.

ACCOUNTING/PURCHASING

• Maintain an organized and updated order book, recipe book, and portion and styling manual in the kitchen. This manual is never to leave the operation.
• Maintain and update a current cost tracking sheet.
• Ensure cost tracking is done on a daily basis.
• Communicate purveyor problems such as availability, quality and service to the General Manager or to the Executive Chef.
• Monitor the quality, quantity, and price of all food products received from suppliers.
• Ensure ordering is completed by specified time to approved suppliers.

SECURITY

• Ensure kitchen keys are never given to unauthorized personnel.
• Ensure back door is locked and alarm is set when not in use.
• Supervise delivery personnel and never leave them unattended.
• Conduct reference checks on applicants before they are interviewed a second time (see section 2.1.5).
• Ensure storerooms, walk-ins, freezers, and reach-ins is secured at close.

EMPLOYEE TRAINING/DEVELOPMENT

• Attend all food service meetings when:
• New food items are presented
• Concerns of food quality or product presentation
• Concerns of waste control
• Orientate line/prep cooks as specified in the Training Manual.
• Ensure all training material is accounted for current and available.
• Follow training requirements and schedule for “new hires” or cross-training as specified in the appropriate Employee Training Manual.
• Monitor employee training with the use of training checklists and training flow charts.
• Develop and train kitchen “employee trainers” that are proficient in their specified area.
• Develop and promote kitchen “employee trainers” using the established guidelines. Strive for an expert in every station. Maintain the integrity of the program.
• Create and maintain an atmosphere conducive to positive training and development of line and prep cooks.
• Maintain kitchen employee files and ensure they have proper information that is required by the local, city, state, or federal agencies as well as Concept Entertainment.
• Conduct scheduled periodic one-on-one reviews with the line prep cooks as specified by Concept Entertainment.
• Conduct semi-annual performance evaluations with line and prep cooks as required by Concept Entertainment.
• Plan and conduct periodic kitchen employee meetings as required.

OTHER RESPONSIBILITIES

• Take an active part as a management team member in the total operation. He/she must aid the management team in monitoring all costs of the Operation, including controllable and operating expenses to ensure the overall profitability of the store.
• Follow all practices, procedures and rules as outlined by policy and procedures manuals or as directed.

Physical Requirement in a Typical Day:

• Must be able to continuously stand, walk and lift up to 10 pounds.
• Must be able to frequently bend, reach overhead and lift up to 20 pounds.
• Will be occasionally squatting, sitting, climbing, kneeling, pushing, pulling, and lifting up to 50 pounds.