Chef

About Company:

Rootstock Hospitality Group is a restaurant ownership and management company founded in 2017 by Indiana natives Andrew Vudis and Ryan Craig. Both Andrew and Ryan bring over 25 years of extensive experience in restaurant ownership, management, and operations. The name "Rootstock" was chosen to reflect the foundation and growth inherent in their approach. Just as rootstock is the underground part of a plant from which new growth emerges, our company fosters growth by working closely with all our restaurants, sharing people and ideas that lead to new development for our teams and company.

Our team is the heart of Rootstock Hospitality Group. We are deeply committed to our employees, guests, and vendors. We believe that by supporting and investing in our team, we create a positive and dynamic work environment that benefits everyone involved. Our dedication extends beyond our restaurants to the communities we serve, ensuring a genuine approach to hospitality that respects every relationship and interaction.

About the Role:

As a Chef, you will be the creative and operational leader of the kitchen, responsible for delivering exceptional culinary experiences that meet the highest standards of quality and presentation. You will oversee all aspects of food preparation, ensuring that every dish served reflects the restaurant’s commitment to excellence and innovation. This role requires you to develop and refine menus that balance creativity, seasonality, and customer preferences while maintaining cost efficiency. You will lead and mentor kitchen staff, fostering a collaborative and efficient work environment that prioritizes food safety and hygiene. Ultimately, your work will directly impact customer satisfaction and the establishment’s reputation for fine dining within the competitive United States market.

Minimum Qualifications:

• Proven experience as a Head Chef, Executive Chef, or similar role in a professional kitchen.
• Strong knowledge of food preparation techniques and culinary trends, particularly in fine dining.
• Demonstrated ability to develop menus and manage food service operations effectively.
• Comprehensive understanding of food safety regulations and best practices.
• Excellent leadership and communication skills to manage kitchen staff and collaborate with front-of-house teams.

Preferred Qualifications:

• A minimum of 5 years of kitchen management experience in high-end restaurants.
• Proficiency in menu development software and inventory management systems.
• Additional certifications in food safety or kitchen management.
• Experience in catering or large-scale food service operations.

Responsibilities:

• Plan, develop, and execute innovative menus that align with the restaurant’s culinary vision and customer expectations.
• Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure consistency and quality.
• Manage inventory, order supplies, and control food costs to maximize profitability without compromising quality.
• Train, mentor, and evaluate kitchen staff to maintain high performance and adherence to food safety standards.
• Ensure compliance with all health and safety regulations, maintaining a clean and safe kitchen environment at all times.

Skills:

The required skills such as food preparation, menu planning, and food safety are integral to daily kitchen operations, ensuring that every dish meets quality and safety standards. Leadership skills are essential for managing and motivating the kitchen team, fostering a productive and positive work environment. Expertise in menu development allows the chef to innovate and adapt offerings to customer preferences and seasonal availability. Knowledge of food service operations supports efficient inventory management and cost control, which are critical for profitability. Preferred skills like culinary certifications and experience in fine dining enhance the chef’s ability to deliver exceptional culinary experiences and maintain high standards.

Benefits:

• 401k
• Health
• Dental
• Vision
• Paid time off
• Meal discounts at all Rootstock restaurants
• Local, experienced support staff
• Referral Program