Hello Chefs! Fourk Kitchen in Folsom is looking for a Head Chef to execute our unique 4-course menu, which changes monthly. Must be outgoing and ego-free! we have a fun small, four-member team that executes an engaging experience four nights a week. The typical workweek is Wed to Sat 2-8 pm. Weekly hours average 20-30. The chef will have input on the monthly menus and will design a menu for one wine dinner a month. The pay range is from $25-$40 per hour which is comprised of a $16hr base pay and a 35% share of our service charge. Please take a look at our mission and team members' core values. if this resonates with you and you're done working thankless 60-hour work weeks, then Fourk is for you!
Our Mission
For Our Guests: To make our guest’s day just a bit better by offering them great food, a fun casual atmosphere, and a uniquely engaging experience.
For Our Team: To provide a fair wage and a fun unique environment where team members feel valued and can exercise growth and creativity.
Team Member Core Value
1. Be Positive Even when you don’t feel like it
2. Be Respectful to yourself, your team, and our guests
3. Be the Best you can be on that given day
4. Be the Solution, not a victim
Job Duties and Responsibilities
Assist in the creation and execution of monthly and special event menus. Sample menus must be tested and approved 45 days before the new menu launch. Menu creation will be done in coordination with the Executive Chef and Operations Managers
Create menus and work monthly wine dinners. Menu items must be easy to execute and efficient time-wise, as they will be utilized at all locations, and the skillsets of team members will vary.
If required, work monthly or weekly brunch service.
Manage Kitchen Operations
o Ensure recipe cards are created along with corresponding prep sheets & Inventory Sheets
o Ensure cleanliness and safe kitchen environment
o Control food cost to 25% or less
o When needed conduct grocery shopping for items
Participate in the service monologue and touching tables throughout the service.
Definitions of Success in the Position
Positive reviews on Yelp and other platforms
Not running out of inventory or product
High quality of food and presentation
High team member morale
Operational controls in place and being met. Checklists, Inventory, Prep sheets
Control food cost to >25%
Good consistent communication with Ops Manager and Executive Chef
Treating all team members and guests with respect
Continued positive feedback from guests