Job Details
Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.
What Makes Us Unique
You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.
Our Concept
A contemporary restaurant, FLINT by Baltaire is an innovative take on American fare accented with coastal Mediterranean and bold Middle Eastern flavors mixing a modern aesthetic with authentic service to deliver classic wood-fired dishes. FLINT servers dinner daily, plus a weekday and all-day Sunday happy hour inside an elegant, indoor-outdoor space in the heart of Phoenix s Biltmore area. Upstairs at FLINT is an open-air rooftop cocktail lounge open daily, boasting sweeping city and mountain views of Phoenix s Biltmore neighborhood. Pairing chef-crafted bites and premium cocktails, it s the perfect spot to unwind with friends and soak in those postcard-perfect Arizona sunsets or host a private cocktail reception under the stars. Seating is first-come, first-served and due to seating capacities, a waitlist may be available.
What We Expect
Description & Necessary Qualifications
The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified.
Duties & Responsibilities
- Kitchen Operations Oversight.
- Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged
- Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
- Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
- Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback
- Maintain the highest level of safety, security, sanitation, and cleanliness of facility
- Inspire, Inspect, and Inform restaurant personnel on a daily basis
- Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
- Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
- Understand how to use basic computer applications and POS systems.
- Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
- Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
General Management
- Develop hourly team.
- Maintain and manage systems.
- Give Chef s meaningful and challenging work assignments.
- Conduct quarterly management evaluations to track improvement of fundamental skills.
- Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.
- Hire great talent and terminate any member of the staff on an as needed basis.
- Participate in FLINT by Baltaire s PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at FLINT by Baltaire.
- Must firmly confront poor performance while also recognizing and rewarding good performance.
- Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
- Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
- Implement efficient and productive systems/processes in all departments (staffing levels, etc.).
- Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.
Financial and P&L Adherence
- Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).
- Accurately process and submit.
- Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.
- Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.
- Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.
- Seek better efficiency and productivity.
Safety Compliance
- :Must have thorough understanding of Arizona labor and hiring laws.
- Must follow in-house safety program and conduct monthly in-house health inspections.
- Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines.
- Commit to source locally when possible and cultivate diversity in the kitchen.
Ideal Candidate Will Have
- Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment.
- Minimum of 8+ years cooking experience
- ServeSafe Certified
- Ability to work on your feet for extended hours.
- Strong organizational and time management skills with a particular attention to detail.
- Strong knife skills.
- Creativity and idea generator and executer.
- Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays.
- Strong food and beverage knowledge.
- Strong organizational and time management skills with a particular attention to detail.
We Offer
- $70-$75K Annual Salary + 20% Quarterly Bonus
- 401K Retirement Savings
- Medical/Dental/Vision Insurance
- Free meal per shift
- Growth & Development opportunities