Chef

About Postscript :

Postscript is a new concept kitchen, roastery & marketplace serving nourishing food and drink prepared on-site, up-front & center.

We are working to create a local institution committed to producing and showcasing the best seasonal produce and carefully curated selection of local products available.

We are committed to diversity, equity, and inclusion in all aspects of our business, from purchasing to staffing to customer relations.

We strive to provide friendly and engaged service to give our guests the space to connect with their community. We take on the challenge of breaking down barriers to make the complete experience accessible to whatever degree our guests choose to engage.

Chef Summary :

The Chef is responsible for the kitchen team and culinary activities at Postscript. The Chef ensures that dishes are prepared correctly and that daily service is executed in a timely, clean, and efficient manner.

• The Chef works closely with the General Manager and Ownership and must be able to assume responsibility for all aspects of menu execution and BOH operations including but not limited to;
• managing product purchasing within budget; prep planning, execution, and delegation; overseeing personnel in the kitchen, including hiring, reviewing, and training all team members;

overseeing standard operating procedures and cleaning schedules.

The Chef helps ensure that the operation runs efficiently and profitably while delivering the highest level of service and hospitality.

Primary roles of the Chef :

Lead Culinary oversight

• Set the standard for the adoption of Postscript culture to our entire team.
• Maintain all appropriate training materials for service, food, beverage, and company policies.
• Bring a high level of food and culinary knowledge to the team that aligns with the curatorial ethos of the store and ownership.
• Be a forward-thinking, creative partner in developing new programs and products that are integral to maintaining our leadership in the industry.
• Showcase the products on our shelves in the food we make and serve.
• Understand that Postscript is not just a market; it is a delicious exploration for those who go here. What comes out of our kitchen, whether it be packaged or plated, should always amplify that experience.

Maintain financial accountability based on organizational guidelines

• Oversee purchasing for the kitchen team
• Manage daily ordering and receiving
• Keep accurate weekly inventory counts
• Maintain recipe and retail costing / pricing
• Oversee overall organization of food preparation systems.
• Manage quality assurance.
• Meet or exceed sales goals and develop strategies for when targets are not met.
• Strive to reach overall Labor Cost budget
• Strive to reach overall Cost of Goods

Create a culture of teamwork and collaboration that supports the overall store culture

• Model and apply the employee handbook and code of conduct equitably.
• Teach, mentor, and inspire (and be inspired by) all kitchen employees.
• Respond proactively and positively to challenges in production.
• Maintain professionalism with attire and enforce team hygiene standards.
• Help build and maintain positive relationships between the back and front of the house.

Lead and oversee training on safety and procedures

• Manage and maintain equipment & tool safety, prioritizing the health and safety of employees.
• Maintain expertise in CDPH, food, safety, and production guidelines
• Foster a positive relationship with our vendors.
• Conduct periodic service meetings to educate and motivate team members
• Weekly tasting of food and beverage and all new items

Facility Maintenance :

The aesthetic and overall cleanliness and condition of the facility is an essential part of our customer experience.

As Chef, you are responsible to :

• Ensure cleanliness and proper maintenance of the entire kitchen, including and not limited to kitchen appliances, prep and dish areas, trashroom, etc.
• Keep all signage up to date and accurate including updating menus and allergens list.
• Ensure that the facility is both clean and in compliance with health department standards, including following HACCP guidelines.

Team member qualities :

• Model and apply the employee handbook and code of conduct equitably.
• Teach, mentor, and inspire (and be inspired by) all kitchen employees.
• Respond proactively and positively to challenges in production.
• Maintain professionalism with attire and enforce team hygiene standards and dress code.
• Honesty and integrity.
• Efficient in time management and organizational skills
• In depth knowledge of culinary techniques,
• A strong and committed work ethic with an ever-present enthusiasm.
• A proactive leader always going above and beyond.
• An eye for detail
• Ability to multitask under pressure with a smile.
• Humility and the constant desire to learn and seek improvement.
• Ability to make appropriate decisions in adverse situations

Requirements :

• Must have experience managing a team of 15+ kitchen employees
• Minimum of 3+ years in kitchen leadership (market experience preferred)
• The job is FT (45+ hours weekly) with weekend and evening service.
• Vacation blackout from November 1st to January 1st.
• The job's physical demands include; standing, climbing ladders, reaching and lifting loads of up to 50 pounds, and being on your feet 8+ hours a day.

Compensation :

Our goal is complete and total customer satisfaction. But to effectively care for our customers, we must first care for ourselves.

That all starts by supporting our employees with a living wage, training and support, professional development, health, and well-being.

Compensation : $95k per year.

• Medical insurance
• 401K (after 6 months)
• Employee discount
• Personal time off
• Shift Meal
• Free coffee

Bonus :

20% of salary ( $19,000.00 annually). Quarterly Targets based on achieving budgeted targets on Sales, Food Cost, BOH Labor Cost and Total Direct expenses.

Each category equals $1,187.50 per quarter.

Bonus is paid out only to management that is currently employed at the time of payout.

This position is a Full-Time salaried position, and as such, you may be required to work mornings, evenings, weekends, and overtime as required by the demands of the position.

This position is open and available immediately.

• Send your resume and intro letter to;
• This job description generally describes the roles and responsibilities intended for this position; however, responsibilities may change from time to time depending on the needs of the business.

Job seekers that are eligible for the position will receive additional information via email or phone. Please do not call us with further questions about the job.

Postscript is an equal-opportunity employer. All elements related to the hiring, promotions, assignments, or privilege of employment are based on individual merit, performance, competency and the needs of the business.

We do not discriminate based on age, ancestry, race, color, disability, exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, religious creed, sex (includes pregnancy, childbirth, and related medical conditions), and sexual orientation.