https://summit-hospitality-group.evercruitingats.comOpen positions at Summit Hospitality Grouphttps://summit-hospitality-group.evercruitingats.com/job/1062085/sous-chefJob purpose The Summit Hospitality Group Sous Chef will provide managerial and culinary assistance to the Chef of the kitchen. The sous chef must possess the ability to quickly and authoritatively…Kansas City, MO The Summit Hospitality Group Sous Chef will provide managerial and culinary assistance to the Chef of the kitchen. The sous chef must possess the ability to quickly and authoritatively delegate job task to other kitchen staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor other team members.

Duties and Responsibilities
- Help in the preparation and design of all food menu.
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers

Benefits:
o   Medical Insurance- Company paid (employee portion)
o   Dental/Vision (employee paid)
o   401K with company match
o   Short Term Disability- 50 %Company paid
o   Paid Time Off
o  Quarterly Comp Card
o  Quarterly Bonus Potential

Direct Reports
• Executive Chef

Travel
- None

This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the rights to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Institution and its employees.

Qualifications:

Qualifications

- 2+ years of experience as a Sous Chef
- Understanding of various cooking methods, ingredients, equipment and procedures
- Excellent record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry’s best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- BS degree in Culinary science or related certificate would be a plus]]>https://summit-hospitality-group.evercruitingats.com/job/1062086/lead-line-cookThe Lead Line Cook is responsible for preparing and executing exceptional food while helping lead the kitchen team during service. This position serves as a key support to the Sous Chef and Executive…Kansas City, MO
Duties and Responsibilities
- Set up & Stock assigned stations with all necessary supplies before service.
- Prepare ingredients, including cleaning, cutting, portioning, and organizing products.
- Prepare and cook menu items according to recipes, specifications, and quality standards.
- Maintain thorough knowledge of the menu and demonstrate the ability to execute all assigned
stations.
- Help lead the kitchen line during service and ensure food is prepared accurately, consistently,
and in a timely manner.
- Coordinate with other kitchen team members to ensure food is completed and served
simultaneously.
- Help monitor ticket times, food quality, presentation, and proper portioning.
- Train and assist new kitchen team members on recipes, procedures, stations, and food safety
standards.
- Demonstrate the ability to work multiple stations and provide coverage when needed.
- Fill in for absent team members and assist wherever needed to keep the kitchen operating
efficiently.
- Communicate effectively with the Sous Chef and Executive Chef regarding food quality, prep
needs, staffing, and kitchen concerns.
- Report any equipment issues, safety concerns, food quality issues, or other mishaps to
management.
- Follow all food safety, sanitation, and kitchen concerns.
- Help control food waste by following proper storage, labeling, and handling procedures.


Benefits
• Benefits (full-time only)
o Medical Insurance
• Food Discount
o Employees are allowed to get 50% off an entree while working and 50% off an entrée
for themselves and a guest.


This job description indicates in general terms, the type and level of work performed as well as the typical
responsibilities of employees in this classification. The duties described are not to be interpreted as being
all-inclusive to any specific employee. Management reserves the rights to add, modify, change or rescind
the work assignments of different positions and to make reasonable accommodations so that qualified
employees can perform the essential functions of the job. Nothing in this position description changes the
at-will employment relationship existing between the Institution and its employees.

Qualifications:

Qualifications
 Previous line cook experience required
 Excellent oral communication skills required
 Positive interpersonal skills required
 Must be able to read and write basic English
 Food Handlers Card
 Must be dependable, punctual, and willing to assist the team as needed.]]>https://summit-hospitality-group.evercruitingats.com/job/1062087/assistant-manager**Job purpose** The Summit Hospitality Group Assistant Manager will provide support to the General Manager of the restaurant. The Assistant Manager is responsible for assisting the General Manager…Kansas City, MO
The Summit Hospitality Group Assistant Manager will provide support to the General Manager of the restaurant. The Assistant Manager is responsible for assisting the General Manager in the daily operations of the restaurant.

**Duties and Responsibilities**

- Oversee and manage all areas of the restaurant and make decisions on matters of importance to guest service.
- Adhere to company standards and service levels to increase the sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Maintain professional restaurant image including restaurant cleanliness, proper uniforms, and appearance standards.
- Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Provide direction to employees regarding operational procedural issues.
- Interview hourly employees. Work with General Manager on direct hiring, supervision, development and when necessary work with Human Resources on employee relation issues to include disciplinary action up to terminations.
- Conduct orientation and oversee training of new hires.
- Maintain an accurate and up-to date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Ensure that schedules are completed and posted in a timely manner.
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers

**Benefits**

- Medical Insurance – Company paid (employee portion)
- Dental/Vision (employee paid)
- 401K with company match
- Short Term Disability – Company paid
- Paid Time Off
- Quarterly Comp Card
- Quarterly Bonus Potential

**Direct Reports**

- General Manager

**Travel**

- None

Qualifications:

**Qualifications**

- 2+ years of experience as an Assistant Manager at a restaurant
- Proficient in the following dimensions of the restaurant functions: food planning and preparations, purchasing, sanitation, security, company policies and procedures, personnel management, and recordkeeping.
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry's best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- BS degree of science in hotel/restaurant management would be a plus.]]>