Restaurant Chef-Omaha
On-siteOmaha, Nebraska, United States
Job Summary
Oversee daily kitchen operations to ensure quality, consistency, efficiency, and guest satisfaction. Evaluate business needs and historical trends to allocate resources effectively, while monitoring food preparation to adhere to recipes and quality standards. Partner with the Executive Chef to develop menus and special event offerings, creating menu specials and determining associated food costs and profitability. Recruit, schedule, train, and coach culinary team members, maintaining proper sanitation practices, food storage procedures, and inventory rotation. Assist in developing and managing departmental budgets and labor costs, overseeing food purchasing, inventory management, receiving, and vendor relationships. Utilize POS and inventory management systems to monitor costs and maintain accurate inventory levels. Attend meetings, training sessions, and departmental functions as required. Provide exceptional guest service and foster a positive work environment.
Required Qualifications
- Must be at least 19 years of age
- Minimum of five (5) years of kitchen experience, including at least three (3) years in a supervisory culinary role
- Ability to obtain and maintain a Nebraska Gaming License
- Food Handler Certification required
- ServSafe Certification required
- TIPS Alcohol Certification required
- Must be available to work flexible schedules, including evenings, weekends, holidays, and extended hours as business needs require
- This position requires frequent standing, walking, bending, lifting up to 50 pounds
- Candidates must possess strong hand-eye coordination, manual dexterity, and the ability to perform physical tasks for extended periods
Desired Qualifications
- Associate degree in Culinary Arts, Hospitality, or a related field preferred; equivalent experience may be considered
- Culinary Arts or Food Service degree preferred
- Strong knowledge of food preparation techniques, kitchen operations, and food safety standards
- Experience managing labor costs, food costs, inventory, and budgeting
- Excellent leadership, organizational, and communication skills
- Strong analytical, problem-solving, and decision-making abilities
- Extensive knowledge of commercial kitchen equipment and operations
- Demonstrated commitment to guest service excellence and ethical conduct
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