BLUE PLATE CORE FOCUS

Passionate Hospitality & Flavors Fuel our Community

This really is our niche. This one statement captures the following:

• Passionate Hospitality: we take care of our people and our guests
• Flavors: distinctive taste and quality, not just food and drink
• Fuel: energy, sustenance, nourishment, power, an everyday need
• Community: the people that work for us, dine with us, live by us

BLUE PLATE CORE VALUES

We Are:

• Adaptable
• Committed
• Enthusiastic

There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future:

• ADAPTABLE to our changing world
• COMMITTED to our people & our community.
• ENTHUSIASTIC to living our best life.

Accountabilities and Responsibilities

Leadership - The Chef is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Chef must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.

Running great shifts using great people and creating relationships

Hiring great people and not compromising standards

Training and upholding people to company standards

ommunicating to team members clearly and effectively

Communicating to GM and fellow managers clearly and effectively

Identifying opportunities and taking swift action to correct behavior

Always looking for culinary opportunities and ways to improve

Culinary Focus - The Chef is responsible for adherence to Director Of Culinary expectations and guidelines. 

• Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision
• Keep the menu fresh and relevant through features and bi-annual menu changes
• Hold all team FOH & BOH accountable for adherence to expectations
• Conversing and coaching on a daily basis
• Maintain food quality and sanitary practices for food handling & cleanliness
• Will uphold all ServSafe guidelines both FOH & BOH
• Hiring, Training & Development of Sous Chef and Team Members – The Chef is responsible for the training, development and cohesiveness of sous chefs and BOH team members. This can be done in the following ways:
• Interviewing and Hiring using the Blueplate selection tools
• Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated
• Continued training through Coaching, Mentoring, Development Plans & Support
• Giving & soliciting consistent and constructive feedback
• Measuring and documenting team members successes and opportunities

Profitable Financial Operations - The Chef is held accountable to the store being a profitable operation. Key areas to this are:

• Understanding of Profit & Loss statement and what impacts it
•  Ability to organize daily, weekly, per period financial obligations
• Understands the budget and how to impact it
• Comprehension of financial reporting platform, inclusive of all functions
• Daily Sales Reporting
• Accounts Payable
• Inventory
• Payroll

Entry & Research

As a Chef you are responsible for most ordering. You are expected to order from BPRC’s primary vendors and build relationships ensuring best cost & service. 

• Maintaining product levels without over ordering or running out of products, is an integral part of the position.
• Understands costs and how they impact the financial statement.
• Prime Costs - labor, food, beverage
• Controllable Costs - i.e. office supplies, marketing, training & education, printing
• Non-controllable Costs - rent, insurance, salaried payroll
• Understands productive scheduling and is held accountable for:
• Writing schedules to budgeted labor percentage
• Managing to those numbers daily
• Reviewing opportunities and taking action to correct shortcomings

Implement Marketing Initiatives - This is a key element to running a successful business. The Chef will work closely with their General Manager and Director of Culinary to ensure all initiatives involving food are planned, developed and executed to align with the store and company brand standards. It is crucial that the Chef understands the importance of marketing initiatives and will support them accordingly.

Facilities – Chefs are responsible for working with the GM to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant.

• Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards
• Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base knowledge for the functions of all equipment.
• Health Department: Follow all safety & sanitation standards
• Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day
• Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts

Qualifications-

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Office-experience and Google Platform a plus)
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
• Must have reliable transportation
• Must agree to background check
• ServSafe Certification recommended.

Working Conditions-

• Hours may vary if a manager must fill in for their coworkers or if emergencies arise. Typical work week = 50-55 hours including peak sales hours.
• Ability to perform all functions at the restaurant level, including delivery when needed.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Abilities

• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Speaking - Talking to others to convey information effectively
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they