RESPONSIBILITIES:  Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back-of-house operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedure   Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business    Support education and training demos, and on-the-job staff development to ensure safe work habits and proper processes as well as procedures if encountered with a dangerous or unsafe situation  Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served   Well-versed on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments  Assist with inventory and purchasing to support the kitchen operating at a sustainable food cost  Overseeing wastage, cooking temps, and quality to reduce additional costs, to make all line staff aware of the cost of product and how it contributes to the profit and loss of the company  Production and a-la-carte dish(s) execution  Supervise staff on the line and delegate tasks as needed while also ensuring the proper procedure is followed when clocking in and out for shifts as well as breaks   Assist with Payroll and scheduling needs. Being involved in accuracy in payroll such as time edits (punch requests), time off requests approvals and submitted.  Support with coaching and counseling hourly team members   Accuracy and efficiency of orders consistently.  Support Executive Chef and Executive Sous with end-of-shift reports and handover sheets  Maintain company target goals and consistent experience for service  Instill teamwork and synergy exists between the front and back-of-house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations   Train and educate new and existing team members   Monitoring daily production, consistency, quantity, and wastage  Required Skills/Qualifications 

Minimum of 3-4 years minimum experience working in a similar volume-based business that represents the culture  and consistent, approachable, and elevated dishes 

Culinary trained and professional who is passionate and curious to develop and grow as a Chef  

Proven ability/experience to manage all stations on the line 

Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual experience and leader 

Must encompass Food Serve Safe certification and have experience with local sanitation regulations 

Well-versed and timely email etiquette as well as written and verbal communication  

High school diploma or equivalent trade school certification 

Strong communicator, collaborator, and motivator with the ability to build professional relationships with all leaders and the kitchen team 

Proactive, team player who can work well independently as well as on a team 

Flexible schedule and ability to work morning, night, weekend, and holidays (as needed) 

Ability to multitask and work in a demanding, fast-paced environment 

Possess a level of creativity to create recipes from scratch 

Food handler’s certificate  

Physical Requirements  Must be able to seize, grasp, turn and hold objects with hands.  Must be able to work on your feet for at least 8 hours.  Fast-paced movements are required to go from one part of the club to others.  Must be able to move, pull, carry, or lift at least 40 pounds.  Occasional environmental exposures to cold, heat, and water.  Occasionally kneel, bend, crouch and climb as required.  Grooming  All employees must maintain a neat, clean, and well-groomed appearance per The Aster Hotel standards.   Other  Bilingual or multilingual ability is helpful.  INITIATE PROFESSIONAL GROWTH:  Consistently evaluate work for efficiency, quality, alignment with the Company’s service standards, and compliance with Company policies and procedures.  Seek out opportunities to enhance personal skills set relevant to job tasks.  Maintain current product knowledge, best practices, and skills needed to meet the demands of your position.   
EDUCATION, LICENSES, & CERTIFICATIONS:     Minimum of five (2) years of experience in same or similar positions   High School Diploma or GED Equivalent  ESSENTIAL QUALIFICATIONS:   At least eighteen (18) years of age.  Reliable and punctual attendance.  Excellent time-management skills; prioritizing and completing assigned job tasks effectively.  Excellent interpersonal and customer service skills  Computer Experience: proficient Microsoft Office programs, Outlook, and Canva or similar design system  Excellent verbal and written communication skills; ability to convey messages clearly and compose correspondence with correct and proper grammar.  Strong presentation skills; convey messages clearly and confidently; persuade and effect change positively.  Capable of working effectively independently with minimal supervision   High attention to detail and accuracy   Strong organizational skills  Ability to prioritize effectively and efficiently meet deadlines and produce work in a timely manner.  Ability to elicit and accept constructive feedback.  Ability to work well under deadline pressure  Proven experience in a leadership role within the security industry.  Strong observational and communication skills.  Ability to make sound decisions and remain composed in high-pressure situations.  Physical fitness and the ability to stand and walk for extended periods.  Proficiency in computer skills for report writing and security equipment operation.  Customer service orientation and a helpful demeanor.   Flexibility to work various shifts, including evenings, weekends, and holidays.  ASSOCIATE ACKNOWLEDGMENT:  This description is not intended to be all-inclusive. Associates may be asked to perform any reasonable management request, within their capabilities, to meet the ongoing needs of the business.  NOTE:  This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties.  Furthermore, the specific examples in each section are not intended to be all-inclusive.  Rather, they represent the typical elements and criteria considered necessary to perform the job successfully.  Other job-related duties may be assigned by the associate’s supervisor.   Furthermore, this description is subject to change, in the sole discretion of the Company and in no way creates an employment contract, implied or otherwise; each associate remains, always, an “at will” associate.