Michael's Genuine
  • MGFD Cleveland
  • Cleveland, OH, USA
  • Full Time

James Beard Award-winning chef/restaurateur Michael Schwartz is thrilled to announce he will open a Michael's Genuine Food & Drink in Cleveland at The Van Aken District of Shaker Heights in the spring!

With the now 12- year old Miami Design District original an enduring bastion of exciting food built on quality ingredients, the new location will focus on keeping it simple and doing what Schwartz does best straightforward, seasonal cooking and warm hospitality.

With delegated authority, reporting to the Owner, Managing Partner, Vice President of Operations and the Director of Culinary the Executive Chef is responsible for...
Essential Function:

Manage and run production lines while coaching and developing lead team associates

Cost of Goods (COGs).

Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.

Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.

Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

Fill in where needed to ensure guest service standards and efficient operations.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.

Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labors cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

Responsible for training kitchen personnel in cleanliness and sanitation practices.

Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment and food storage areas.

Check and maintain proper food holding and refrigeration temperature control points.

Education and / or Experience:

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.

A minimum of 2 years of experience in management.

At least 6 months experience in a similar capacity.

Language Skills:

Ability to read, speak and interpret documents in clear English.

Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Michael's Genuine
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