Job description

The Company: Infuse Hospitality is an innovative company that creates and manages best-in-class experiences in food and beverage, serving more than 25 million square feet throughout North America. Founded in 2016, Infuse brings its industry-leading expertise to expertly craft hospitality solutions clients that include U of C, Willis Tower and Aon Center in Chicago, IDS Center in Minneapolis, Graduate Hotels in Providence, RI and much more.

Infuse also runs its own Flagship brand, Fairgrounds Craft Coffee and Tea, a first-of-its-kind destination that brings a variety of the nation’s finest craft roasters and specialty teas together under one roof, redefining the coffeehouse experience with more options than ever. Fairgrounds is 100% people-powered, and we celebrate diversity in our team members and guests, inviting all to experience the joy of discovery in our cafes.

As Culinary Manager (CM) for Infuse, you are responsible for all culinary aspects of our Fairgrounds (FG) brand. The CM will follow the direction of the Culinary Director to implement menu development and develop vendor relationships to maintain the best possible cost controls without compromising the concept brands and quality. In addition, they will be responsible for recipe development and implementation/upkeep of BOH admin tools, procedures and documents.

Essential Functions

• Responsible for overseeing and maintaining Fairgrounds BOH operations
• Ensures the skillful execution of all menu items
• In conjunction with the Culinary Director, develops and implements a focused and robust BOH training program for the Fairgrounds brand. This training is to include, but not limited to, assistance in training GMs, managers and all FOH team members on food specs and recipe preparation
• In conjunction with the Culinary Director, develops seasonal menu and new menu items to maintain client and customer interest and to increase revenue
• Maintain recipe development and prep/plate costing
• Maintains working relationships with the FG BOH team members and GMs to ensure proper ordering, preparation, and storage of products
• Develops, coaches, and retains a fantastic staff; creates an informed environment that promotes individual success and growth
• Maintains a professional, creative, fun, and safe work environment
• Administrative duties will include controlling food costs, culinary labor costs, and accurate inventory management.
• Ensures all FG operations meet a responsible food and labor budget that delivers on quality while focusing on the bottom line. This includes the use of Restaurant 365 for inventories, invoicing and recipe development
• Ensures all FG operations maintain a safe, clean, and organized kitchen adhering to all state/local health department regulations and a safe work environment
• Support ad hoc projects and change activity

About You:

• 2-3+ years of relevant experience.
• Service and quality-oriented with the highest degree of honesty and integrity
• Ability to demonstrate excellent leadership abilities by recruiting, training, and overseeing an entire culinary team
• Must be available, willing, and flexible to travel nationally to help with new FG concept openings and continued leadership/improvement of existing FG operations

Job Type: Full-time

Pay: $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years
• 3 years

Pay rate:

• Yearly pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Café

Work Location: One location

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