60 Snooze Restaurant Support Center Jobs Hiring Near You

Snooze – Who Are We?
We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day.  This allows us to serve our Guests through genuine care and radical hospitality.

The Head Chef Role at Snooze
As a Snooze Head Chef, you are responsible for ensuring the highest quality of food and standards in and out of the Heart of House (kitchen or BOH).  Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your goal is to maintain the “WOW” factor of Snooze food, while creating an environment that fosters creativity, education, and personal development.  While your main objectives revolve around the kitchen, you will collaborate closely with the Front of House to ensure a seamless flow of service, address guest feedback, and assist with opening and closing duties in the Front of House.

The Benefits! 
At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. 

• Competitive quarterly operational performance bonus 
• Additional competitive yearly bonus for incredible P&L management
• Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development
• No late nights—you’ll be home by dinner time every night!  
• $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly)
• Weekly pay and competitive hourly rates
• Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans
• Employer paid Short Term Disability and Life Insurance Plans
• 401k/Roth 401k Plans
• Unlimited affordable Telehealth program
• 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate
• 40 Hours (5 days) of paid sick time paid at regular rate per year
• Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends
• 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour
• 100% paid meal benefits
• Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities
• Unlimited dance parties! 

The Position Specifics

• Use efficient and effective time management to aid in the overall creation of a happy kitchen that serves the best Snooze food every day.
• Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Maintain quality standards according to the guidelines of Snooze Food and Beverage, ensuring the best possible product goes in and out of the kitchen doors.
• Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Conduct regular tastings to maintain consistency and address any issues promptly.
• Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment.
• Maintain Snooze’s standards for exceptional guest experience and satisfaction with the ability to lead guest recovery in the event issues arise on shift.
• Assist the General Manager and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching hourly Snoozers as appropriate.
• Ensure the proper training of all Snoozers in safety and sanitation practices, equipment operation and proper kitchen tool usage.
• Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans.
• Control food, beverage, and dry goods cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts.
• Control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products.
• Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management.
• Lead the instruction and training of Snooze’s basic safety and sanitation procedures and guidelines to all staff.
• Identify and recruit outstanding talent by conducting effective and fair interviews to elevate and build Snooze’s team of hourly talent.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures.
• Support with opening and closing procedures of the Front of House and Heart of House following Snooze’s “Open to Close” guidelines.
• Create a fun, safe and rewarding work environment for all Snoozers.

Is this the role for you?
Head Chefs at Snooze...

• Must be 21 years of age and be authorized to work in the United States.
• Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience.
• Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant’s trading area.
• Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week.