Follow this link to learn more about Trailhead and Cody, WY. https://vimeo.com/544702568
$42k – 58k DOE
Starts at three days a year, add one day per year after 10 years
= 13 days paid vacation
Beginning on year two of employment, 1% of restaurant revenue plus 1% each year after. Capping at 8% of revenue after expenses and taxes paid.
Up to $1,000 quarterly bonus for hitting food and labor cost quotas in kitchen and overall job performance.
Under 30% for both for labor and food costs.
Starting at year two
$300 a month towards health insurance through Marketplace
Managing and 0verseeing all operations in the kitchen including:
-Manage kitchen employees and scheduling, filling in when needed.
-Mentoring and delegating to staff to help them grow in skills and work ethic.
-Quality control of menu items by cooking with team on the line and in prep kitchen. -Sending people home and filling in when necessary to hit labor cost quotas on slow nights.
-Planning creative seasonal menus for lunch, brunch, and dinner (every six months) in line with restaurant theme and working with owner while cross-utilizing menu items and utilizing local produce and products whenever possible.
-Create bar menu for next-door venue
-Maintain an organized inventory downsizing and using proper storage techniques.
-Utilize local products as much as possible
-Average menu food cost plan of 28%
-Nightly and weekly labor cost
-Utilize distress inventory for soups, specials as well as local lamb, beef and pork and fresh sea-food.
-Food Ordering (delegating some help to Sous Chefs)
-Organizing and communication calendar events and large parties with FOH manager.
-Must have mature attitude and high quality personal communication skills.
-Work with owner to get acquainted with all positions related to the kitchen and restaurant as a whole.