Radius Hospitality - Chef, Somerset NJ
Somerset, NJ Somerset, NJ Full-time Full-time $50,000 - $80,000 a year $50,000 - $80,000 a year 11 days ago 11 days ago 11 days ago Chef Twenty/20 Taphouse, Somerset-Franklin Township, NJ Are you a passionate, hands on, driven, detail-oriented and professional chef with a commitment to high quality amazing food, can train and build teams to create consistency and have a natural business sense? If so, then we want to speak with you! Radius Hospitality, a leading, progressive, award-winning hospitality management company, is currently searching for a Chef for its' Twenty/20 Taphouse restaurant concept in Somerset, NJ.
This great restaurant has been open since early 2019 and has a consistent following.
Our Twenty/20 Taphouse concept was born out of necessity in Canton, Ohio.
With the success of the first Taphouse the decision to expand the brand was easy to make.
Twenty/20 Taphouse is a gastropub focusing on bringing quality craft beers to our guests from local and national breweries.
Along with over 40 choices in craft beers, we serve a full menu of high quality, made from scratch food that is fresh, trendy, locally influenced and enhances the Taphouse experience.
The ideal candidate will have honed their skills in a fast-paced kitchen environment, leading teams that embrace their collaborative management style.
This candidate will understand what makes a restaurant operation successful-high quality food, impeccable guest service, laser-focused cost control and a team-oriented management style.
New restaurant opening experience is preferred.
If you are a Chef who is passionate about the quality of their food, is not content accepting the status quo, has the ability to direct their team to produce better and better results, and is looking for an opportunity to be in at the ground level development and growth of the Twenty/20 Taphouse brand, with new locations already in development, send your resume for immediate consideration.
Key Responsibilities of the Chef:
Supervises food preparation, cost containment, BOH labor control, food inventories, portion control menu planning, recipe development, planning kitchen budget, BOH cleanliness.
Oversees job methods and cooking standards to maintain a high quality of food and service.
Adheres to, Implements and develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products on the market, recipes and formulas.
Develops new cooking methods for improvement of cuisine; keeps abreast of new developments in food and equipment.
Oversees interviewing and hiring of applicants for employment; along with training program; and sets work schedules and job requirements.
Assists in preparing inventories, budget forecast and may revise work schedules for each week; report on daily labor performance, absenteeism and accidents.
Completes market lists; ordering of necessary items and inspect foods during order receiving.
Assists line cooks, prep cooks and dishwashers as needed to control labor and during peak hours.
Works with other departments to coordinate special functions and outings.
Regular and reliable attendance.
Incorporates safe work practices in job performance.
Maintains a professional and collaborative relationship with FOH managers and associates.
Reports directly to the General Manager/Managing Partner Minimum Qualifications for the Chef:
-Culinary arts degree from an accredited school is preferred.
-A minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, saute/fry cook and expediter and 3 to 5 years of experience in a high-volume, high-end restaurant as an Executive Chef.
-Experience in both corporate run and independent establishments preferred.
-Proven Management of Food & Beverage Kitchen Operations at a high-volume restaurant.
-Must have Food Safety and Sanitation Training (ServeSafe Certification).
-Possess knowledge of accepted sanitation standards and applicable health codes.
-Must be able to communicate clearly with managers, kitchen team, dining room personnel and guests.
-Ability to perform basic math calculations and understand finances and cost management -Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently -Be able to work in a standing position for long periods of time (up to 10 hours).
-Be able to reach, bend, stoop and frequently lift up to 50 pounds.
-Must have the stamina to work an average of 50-60 hours per week.
-Regular attendance is required.
This job description and listed requirements is not a comprehensive overview of the position.
Additional responsibilities may be added, at the discretion of corporate management, as necessary to successfully fulfill this role.
This is a HANDS-ON working position and the Chef is expected to be on-site and work a flexible schedule including mornings, evenings, weekends and Holidays.
Compensation:
Negotiable based on experience, with growth potential based on the first year's performance.
Quarterly bonus program.
Benefits:
Health, dental, vision plans with company contribution, paid vacation, personal/sick days, monthly dining/R&D allowance.
Job Type:
Full-time Pay:
$50,000.
00 - $80,000.
00 per year
Benefits:
401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Experience level:
3 years Pay rate:
Yearly pay Shift:
Day shift Night shift Supplemental pay types:
Performance bonus Quarterly bonus Weekly day range:
Monday to Friday Rotating weekends Weekends as needed Work setting:
Bakery Bar Casual dining restaurant Fine dining restaurant Hotel Resort Upscale casual restaurant Ability to commute/relocate:
Somerset, NJ:
Reliably commute or planning to relocate before starting work (Preferred)
Experience:
Culinary
Experience:
3 years (Preferred) Cooking:
3 years (Preferred) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
This great restaurant has been open since early 2019 and has a consistent following.
Our Twenty/20 Taphouse concept was born out of necessity in Canton, Ohio.
With the success of the first Taphouse the decision to expand the brand was easy to make.
Twenty/20 Taphouse is a gastropub focusing on bringing quality craft beers to our guests from local and national breweries.
Along with over 40 choices in craft beers, we serve a full menu of high quality, made from scratch food that is fresh, trendy, locally influenced and enhances the Taphouse experience.
The ideal candidate will have honed their skills in a fast-paced kitchen environment, leading teams that embrace their collaborative management style.
This candidate will understand what makes a restaurant operation successful-high quality food, impeccable guest service, laser-focused cost control and a team-oriented management style.
New restaurant opening experience is preferred.
If you are a Chef who is passionate about the quality of their food, is not content accepting the status quo, has the ability to direct their team to produce better and better results, and is looking for an opportunity to be in at the ground level development and growth of the Twenty/20 Taphouse brand, with new locations already in development, send your resume for immediate consideration.
Key Responsibilities of the Chef:
Supervises food preparation, cost containment, BOH labor control, food inventories, portion control menu planning, recipe development, planning kitchen budget, BOH cleanliness.
Oversees job methods and cooking standards to maintain a high quality of food and service.
Adheres to, Implements and develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products on the market, recipes and formulas.
Develops new cooking methods for improvement of cuisine; keeps abreast of new developments in food and equipment.
Oversees interviewing and hiring of applicants for employment; along with training program; and sets work schedules and job requirements.
Assists in preparing inventories, budget forecast and may revise work schedules for each week; report on daily labor performance, absenteeism and accidents.
Completes market lists; ordering of necessary items and inspect foods during order receiving.
Assists line cooks, prep cooks and dishwashers as needed to control labor and during peak hours.
Works with other departments to coordinate special functions and outings.
Regular and reliable attendance.
Incorporates safe work practices in job performance.
Maintains a professional and collaborative relationship with FOH managers and associates.
Reports directly to the General Manager/Managing Partner Minimum Qualifications for the Chef:
-Culinary arts degree from an accredited school is preferred.
-A minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, saute/fry cook and expediter and 3 to 5 years of experience in a high-volume, high-end restaurant as an Executive Chef.
-Experience in both corporate run and independent establishments preferred.
-Proven Management of Food & Beverage Kitchen Operations at a high-volume restaurant.
-Must have Food Safety and Sanitation Training (ServeSafe Certification).
-Possess knowledge of accepted sanitation standards and applicable health codes.
-Must be able to communicate clearly with managers, kitchen team, dining room personnel and guests.
-Ability to perform basic math calculations and understand finances and cost management -Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently -Be able to work in a standing position for long periods of time (up to 10 hours).
-Be able to reach, bend, stoop and frequently lift up to 50 pounds.
-Must have the stamina to work an average of 50-60 hours per week.
-Regular attendance is required.
This job description and listed requirements is not a comprehensive overview of the position.
Additional responsibilities may be added, at the discretion of corporate management, as necessary to successfully fulfill this role.
This is a HANDS-ON working position and the Chef is expected to be on-site and work a flexible schedule including mornings, evenings, weekends and Holidays.
Compensation:
Negotiable based on experience, with growth potential based on the first year's performance.
Quarterly bonus program.
Benefits:
Health, dental, vision plans with company contribution, paid vacation, personal/sick days, monthly dining/R&D allowance.
Job Type:
Full-time Pay:
$50,000.
00 - $80,000.
00 per year
Benefits:
401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Experience level:
3 years Pay rate:
Yearly pay Shift:
Day shift Night shift Supplemental pay types:
Performance bonus Quarterly bonus Weekly day range:
Monday to Friday Rotating weekends Weekends as needed Work setting:
Bakery Bar Casual dining restaurant Fine dining restaurant Hotel Resort Upscale casual restaurant Ability to commute/relocate:
Somerset, NJ:
Reliably commute or planning to relocate before starting work (Preferred)
Experience:
Culinary
Experience:
3 years (Preferred) Cooking:
3 years (Preferred) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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