AT THE INDIGO ROAD...

Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll do your best to take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.

You are talented and creative and looking to use your experience to co-run a successful kitchen with the Executive Chef. While assisting the Executive Chef in overseeing culinary functions, you'll also lead a team of kitchen staff and oversee kitchen safety and sanitation.

What we will ask of you:

• Supervise and motivate the kitchen staff, sharing inspiration and ideas with them daily to teach and keep energy high.
• Advise in training, preparation, and production of all menu items.
• Establish a consistent schedule, while managing labor costs and anticipating future employment needs.
• Uphold standards of conduct per handbook expectations.
• Ensure that the kitchen operates in a timely way that meets our quality and standards.
• Control food costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Adhere to all DHEC regulations for cleanliness and sanitation, reporting any accidents.
• Work closely with the Executive Chef to prepare and design menu items.
• Produce high quality plates as it relates to both design and taste, following proper presentation and garnish set up for all dishes.
• Stock and maintain sufficient food product level at line stations to assure a smooth service period.
• Assists in food prep assignments during off-peak periods as needed.
• Maintain close relationships with local vendors, farms, etc.
• Ensure that the guest experience is the number one goal at the end of all we do.
• Perform a daily walk-through of inventory to determine daily production.
• Conduct proper ordering procedures to maintain par levels of all kitchen products

Required Knowledge, Skills & Abilities

• 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment.
• Understanding of professional cooking and knife handling skills.
• Understanding and knowledge of kitchen safety, sanitation and food handling procedures.
• Basic food cost knowledge.
• Ability to handle emergency situations and provide solutions quickly and effectively.
• Must be available to work nights, weekends and holidays.
• Must be able to exercise good judgment and decision-making abilities.
• Must be able to supervise multiple levels of culinary workers.
• Must be able to communicate clearly with managers, kitchen and restaurant employees.

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