AIKG, Inc.

  • Chef

    Job Locations US-TX-San Antonio
    Posted Date 1 month ago(4/17/2018 7:19 PM)
    Job ID
    # of Openings
  • Overview

    This position is responsible for all aspects of the menu, specifications of products, recipes, presentation of product, cost analysis, food and beverage ordering and execution of quality service and quality food.  Duties also include staffing, training and maintaining cleanliness, organization, sanitation and safety of all culinary areas.  This position is accountable for the development of culinary staff members and management. The Culinary Manager is expected to maintain the quality and ethical standards set by AIKG while representing the Andretti brand.



    Reports To:                           General Manager

    Direct Reports:                     Sous Chefs, Team Leads, Kitchen Staff



    • Manage all aspects of culinary operations: staffing, scheduling, repair and maintenance and quality of product.
    • Accountable for managing culinary financial responsibilities, including food cost, labor costs and inventory within budget
    • Oversee ordering of all food items
    • Work closely with General Manager and Operations to ensure consistent standards and quality
    • Enforce AIKG standards and specifications related to food preparation and food handling on a daily basis
    • Responsible for compliance with all environment and health board requirements related to the preparation and service of food and beverage.
    • Maintain safety and sanitation standards
    • Ensure proper working condition of all kitchen equipment
    • Ensure banquets, buffets and specials are consistent with AIKG standards and specifications
    • Ensure site reviews are within acceptable standards


    Guest Service:

    • Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc.
    • Ensure the highest level of quality product and service.
    • Maintain the highest quality menu strategy to be used in the restaurant on an ongoing basis.
    • Responsible for a quality guest experience.
    • Empower staff to deliver exceptional service.


    Human Resources:

    • Responsible for the development of Sous Chefs and culinary staff
    • Responsible to provide direct and honest feedback to staff regarding individual performance
    • Manages staff training and employee relations
    • Assures the staff morale is maintained at the highest level
    • Takes an active part in the recruitment and retention of staff.


    • Minimum of five years proven track record as Chef for a high volume full-service or casual dining/quality dining restaurant.
    • Creative skills in food preparation and presentation for both banquet and high volume units
    • Proven leadership skills with the ability to motivate and manage all levels of staff
    • Past experience in managing P&L responsibilities
    • Financial analysis and assessment skills
    • Strong written and verbal sills
    • Organizational Skills
    • Ability to create and maintain a team oriented environment
    • Passion for creative food design
    • Basic computer skills


    DESIRED QUALIFICATIONS:                                                                                                                                                  

    • HACCP or Serv-Safe (or similar) food safety training and certificate
    • Bi-lingual


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