About Common Roots
Common Roots in Minneapolis, MN seeks an Executive Chef who has a passion for
creating from-scratch food using local and organic ingredients.
Common Roots is a values-driven business that has been operating in the Twin
Cities for over ten years. We have served as a leader in creating a fair
workplace and making sure that we source as much food locally and sustainably
as we can while having a low ecological impact (93% local/organic/sustainable
in July of 2017). As the Executive Chef, you would be responsible for
championing these values both internally and out in the community.
In addition to the busy Cafe, the Executive Chef will oversee a high volume
catering operation. The successful candidate will be able to problem solve
quickly and build creative systems to meet the demand.
Contribute to the conversations around strategic planning and
continual improvement of the overall business. Work to break down barriers
between departments to keep lines of communication and feedback open. Promote
a happy and healthy work environment.
Lead the culinary team in fulfillment of our mission to provide
memorable experiences through exceptional food for every cafe customer and
Create seasonal menus for the cafe that utilize fresh local
ingredients and produce from the Common Roots garden when available. Help
create seasonal, garden fresh specials as well as ongoing testing of potential
new menu items. Stay on top of what is happening in our local food world and
consider how we might adjust plating and menu options to keep up with changes
to the market while still maintaining our unique approach to food.
Recipes and Procedures
Ensure that all recipes are up to date with the
seasonal menus, accurate, all yields are tested and verified, and that all
procedures are written to exacting standards provide for consistent execution
and consistent results. Make using recipes for prep and final cooking non-
negotiable with all culinary staff.
Work across departments to identify issues and seek
solutions for problems of food quality, including holding times or holding
equipment issues, presentation, temperature, taste, and item quantities.
Attendance at Events
Personally attend selected high profile catering events
and large plated events.
Oversee plating food for tastings or ensure that food for tastings
is prepared exactly according to established standards. Work with sales
coordinators to ensure any recipe modifications are archived for events.
Staff Engagement and Communication
Lead the culinary staff into executing
our vision to make Common Roots Cafe and Catering the industry leader in food,
service, and environmental sustainability, the employer of choice for talented
front of house, kitchen and catering professionals.
Anticipate staffing needs, work with management staff to post
positions as needed, and lead the interviewing and hiring of all kitchen staff
using existing management systems.
Training and Coaching
Personally ensure that each member of the culinary
staff has undergone basic training and on-boarding and provide coaching daily
to each individual to correct when standards are not being met and to
positively reinforce when standards are met or exceeded.
Make expectations clear and hold everyone accountable for
results. Counsel poor performance and reward excellence.
Scheduling - Make all reasonable accommodations to ensure all staff members
can maintain a balance between work and personal obligations while business
needs are being met.
Plan for the ongoing training and development of all staff
members and ensure that we provide opportunity for advancement.
Plan for and contribute to all Leadership Team meetings.
Plan and lead all culinary team meetings as needed.
Develop expertise in using all existing systems of kitchen
Ensure that all recipes for the regular menu are correctly
loaded into costing / recipe software.
Inventory and Ordering
Maximize local, farmer-direct sourcing. Seek out new
local and/or organic options for the handful of items we do not have
consistent good sources for. Make sure that people are utilizing our own
garden product before ordering from vendors (when appropriate). Utilize tools
in a consistent manner to enable more than one person to work on ordering.
Utilize all appropriate systems to manage and troubleshoot food
costs. Utilize labor budgeting tools to manage labor cost.
Make sure that the kitchen is a safe, clean,
and highly functional environment.
Train and keep people reminded of ServSafe regulations and helpful
training reminders. Produce lists to be done daily as well as an ongoing
“bigger project” list to be done when there is downtime.
Regular Maintenance and Repairs
Ensure all equipment is in safe condition,
and works properly. Communicate with GM for any repair needs that are outside
of normal scope. All equipment in our kitchen from sinks to ovens to slicers
should be working properly.
Regularly consider if we should add any tools or equipment that might
make it easier for our staff to serve high quality food efficiently.
Ensure health code standards are followed appropriately. Ensure
systems are in place for ongoing self-inspections and staff training.
- At least five years prior scratch-cooking experience
- At least two years kitchen leadership experience
- Commitment to support local organic farmers, socially responsible business
practices, and environmental sustainability.
- Professional, calm and friendly demeanor
- Flexible availability, including early mornings to nights and weekends
- Proven ability to think critically and problem solve
- Ability to traverse stairs and lift up to 50#.
This is a full-time, salaried position — with benefits including health
insurance, paid vacation time, and an employer matched retirement plan. Apply
at www.commonrootscafe.com/jobs/ No phone calls, please.