Head Chef

Job description At Eureka! we make people feel good and feel alive through our shared values of Energy, Discovery, Community.

Eureka! is an expression of delight in finding, discovering, or solving something and this exclamation of joy starts with you.

Our values driven culture is full of passionate people serving those hungry to discover a local blend of America's best. Many of our guests are joining us for the items they crave or offerings they wish to explore. Our aim is to attract and hire talent that provides an enthusiastic experience for all our guests while being a great co-worker for their teammates.

If this sounds like you, keep reading!

The Eureka! Kitchen Manager is our leader within the back of the house driving all kitchen operation excellence such as: staffing, food safety, inventory, par levels, execution and overall plate presentation for the entire kitchen. The expectation of the Kitchen Manager is to work 45-50 hours per week. The work schedule may fluctuate based on business needs requiring employees to work days, nights, weekends and holidays.

To ensure the highest quality of food is being executed daily and to provide an exceptional guest experience through food preparation and presentation.

• Maintain a safe, secure, and healthy kitchen environment by establishing, following, and enforcing all Eureka! Restaurant Brand standards and procedures.
• Comply with all safety/sanitary legal regulations of the Eureka! Restaurant Brand.
• Communicate new menu rollouts, ingredients and plate presentation to the Eureka! Restaurant Brand standard.
• Ensure proper mise en place (Prep) is complete in a timely manner to guarantee a smooth service during AM/PM day parts.

• Review portion control and quantities of food preparation; minimize food, paper (non-food goods) and labor waste; execute accurate inventories on a regular basis.
• Regularly check food rotations – (FIFO), proper date labeling of meat, dairy, produce.
• Waste Control – Efficiency in ticket times, keeping comps low and ensuring proper temperature of proteins.
• Monitoring food cost such as: invoice review, inventory review and vendor pricing.

• Recruit strong back of the house candidates to ensure strong back of the house operations.
• Effectively plan, organize, and direct back of the house team to ensure standards of the kitchen are met daily.
• Maintain a weekly schedule that ensures proper back of the house coverage during peak hours.
• Directly supervise the development and training of back of the house staff team members such as cross‑training, internal development and accountability.
• Evaluate team member performance in a timely manner, and provide feedback and guidance as needed.

Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast‑paced and congested environment that will occasionally be loud, hot, and/or physically demanding.

This position is at‑will. Managers have the right to resign at any time, for any reason, with or without notice, with or without cause. Likewise, Eureka! has the right to terminate employment at any time, for any reason, with or without notice, with or without cause. This at‑will employment relationship will remain in full force and effect notwithstanding any changes that may occur in position, title, pay or other terms or conditions of my employment with Eureka!

This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. However, this job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position. Nonessential functions of the job may be required to perform other related duties as assigned.

Annual Salary Range is…