Chef - Council Oak Steakhouse

Overview

Council Oak Steak & Seafood is part of the Hard Rock International brand. With venues in 74 countries, the organization includes 183 cafés, 27 hotels, and 12 casinos. Hard Rock International (HRI) is a globally recognized company that owns, operates, and franchises cafés, hotels, and casino properties worldwide. HRI is known for its music memorabilia, collectible merchandise, and live performance venues.

Council Oak, located in Bristol, offers fine‑dining experiences in a unique atmosphere.

• Creates an atmosphere that invites guests to choose Hard Rock Bristol for dining and entertainment; builds and retains guest relations and mentors team members to deliver superior service.
• Hires, trains, motivates, evaluates, and supervises kitchen staff to achieve established objectives.
• Understands vision, department objectives, standards, guidelines, and budget; achieves effective supervision of the department.
• Leads, directs, and manages BOH operations; maintains a regular presence throughout the department.
• Supervises production and plating of food to ensure the highest quality.
• Provides direction for menu and recipe development; executes consistent, high‑quality food presentation.
• Controls food and related costs in line with budget expectations.
• Communicates and coordinates regularly with the General Manager and others as needed.
• Participates in bi‑monthly inventories; recommends actions based on inventory reporting.
• Supports standards for purchasing, receiving, and storage of food, supplies, and equipment.
• Ensures proper handling, maintenance, and storage of all department equipment.
• Maintains the highest standards of brand, local health, safety, and food preparation hygiene requirements.
• Conducts training on food knowledge and menu composition as needed.
• Manages relationships with vendors.
• Creates and develops operational goals and strategies that align with company brand standards.
• Communicates and enforces staff accountability.
• Reviews weekly forecasts and cost planning; monitors actual sales, revenues, expenses, food costs, and budgets.
• Establishes and maintains training and development procedures to achieve superior guest service standards.
• Plans menus considering marketing conditions, popularity of dishes, recent menus, and religious or other holidays.
• Checks methods of food preparation, cooking, portion sizes, garnishing, and tasting.
• Ensures proper storage of food items; maintains compliance with health requirements; collaborates with purchasing for high‑quality products.
• Consults with catering sales managers and clients to create, adapt, and tailor special menus.
• Tracks food cost variances and adjusts prices to maintain net profit.
• Meets budgetary guidelines for food cost, labor cost, and miscellaneous costs.
• Attends and participates in meetings; completes follow‑up as assigned.
• Other duties as assigned.

Education and relevant experience: high school diploma or equivalent, plus a degree from a certified food‑service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required, with at least five years as a chef in a fine‑dining establishment that includes substantial conference and banqueting facilities.

• Must obtain and maintain valid licenses and certifications per Federal, State, and Gaming regulations.
• Must successfully pass a background check.
• Must successfully pass a drug screening.
• Must be at least twenty‑one (21) years of age.
• Prior experience opening new properties/outlets strongly preferred.

• Pertinent federal, state, and local laws, codes, and regulations.
• All applicable health, sanitation, and licensing ordinances.
• Food products, standard recipes, and proper preparation.
• Computer programs and applications.
• Standard safety and sanitation practices for food and beverage service.
• Complete understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience, and full understanding of financials.

• Use all tools associated with the position including knives, slicers, and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.
• Deliv…