Essential Job Duties and Responsibilities:

Leadership

• Inspire a passionate team culture in support of consistent execution of Trillium’s goals

• Drive a culture of continuous improvement and strive for operational excellence by collaborating with cross-functional teams

• Lead, inspire, and educate restaurant staff to achieve their defined goals and results, consistently monitoring performance and creating development plans

• Partner with Human Resources to address employee relations issues; identify appropriate training and/or coaching opportunities and follow-up to ensure effective, legally compliant, and consistent resolutions are reached

• Provide positive, actionable solutions when faced with challenges

• Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner

Kitchen Management

• Execute and supervise food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.

• Responsible in assisting Executive Chef in hitting all budgeting goals by maintaining proper inventory, pricing, portioning and shelf-life levels.

• Monitor and control all labor and food costs through effective scheduling, training, and supervising the production of the food

• Assist in the development of food products and menus as needed for menu presentations

• Expedite orders to maximize efficient production and delivery to the guest in the proper order

• Monitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with Trillium and industry standards

• Conduct quality checks of good received

• Ensure appropriate rotation of all stored products

• Monitor and ensure compliance with recipe specifications

Additional duties may be assigned as necessary.

Desired Qualifications & Abilities

Qualifications & Experience

• Minimum 3 years kitchen staff supervisory experience

• Minimum 5 years technical food production experience in modern dining restaurant

• Well rounded food background with extensive knowledge of all kitchen equipment

Knowledge, Skills, and Abilities

• Excellent verbal, written communication, and math analyzation

• Proven track record of cost control including food, equipment, labor, and waste

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals

• Ability to write routine reports and correspondence

• Ability to calculate and apply figures and amounts in recipe and labor costing and control

• Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques

• Organized and efficient with great attention to detail

• Strong interpersonal staff relations and leadership skills

• Ability to remain calm under pressure and communicate clearly, with composure and enthusiasm, to customers and staff

• Ability to provide consistent food quality

• Willing to work a flexible weekend schedule (Friday-Sunday) including nights and holidays

• Excellent conflict resolution skills

• Move lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance

Benefits

• Medical, dental and vision benefits with no wait period

• Short & long term disability and life insurance

• 401k plan with generous match with no wait period

• Paid time off

• PPE reimbursement

• Trillium Comp Card

• Trillium discounts

• Philanthropy program

• Employee Assistance Program

• Employee gym