The Point is now interviewing for a kitchen manager position, we are looking for an individual to help us drive the concept of our restaurant and be at the forefront of the dining scene. The ideal candidate must have a passion for guest satisfaction, an unwavering commitment to quality, and an appreciation for the business side of succeeding as a restaurateur.
The KM will provide "excellent quality" and "presentation" of all food to the guests.
The demonstration, preparation, and execution of each menu item and the item specifications and presentation will be agreed upon.
In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these standards to the staff.
Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
Train the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less.
Meet the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager.
Maintain a high level of cleanliness in the kitchen facilities.
Supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. The Chef should make the appropriate assignments within his staff.
Assists the General Manager in supervising all kitchen employees and is responsible for the overall direction, coordination, and evaluation of this unit.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Specific experience we're seeking:
A degree in Culinary Arts and/or a minimum of three years of experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens.
Expertise in product, presentation, quality, and preparation along with menu concept and design.
Strong leadership skills with the ability to manage a large and busy kitchen that services the restaurant, night club, and banquets.
Creative, current on food and industry trends.
Ability to work with PR and Marketing in the creation of campaigns and budgets.
Point In Towson LLC
Why Work Here?The Point in Towson is a completely renovated restaurant and bar in the Towson marketplace. It will be the second location stemming from The Point in Fells, an 8 year strong restaurant placed squarely on the waterfront in the heart of Baltimore’s ever competitive and popular Fells Point neighborhood. We focus on upscale American pub and comfort food with a twist and a bar focused on reinventing classic craft cocktails. We are an upscale bar focused on excellent food. A place where you always know you will get the best of everything. The Point in Towson features wooden fixtures, outdoor patio, a large communal dining room, comfortable furnishings and decor. It is be the perfect place to stop in for a bite to eat, for a drink, a small business meeting, an Ravens game and everything in between.
Fast growing company with room for growth!