Job Description

Good Eats Group is owned and operated by John McLean and Martin Murch. The brands showcase the collaborative, global Epicurious inspired partnership between the owners throughout their various restaurant concepts. Staying true to their culinary roots, Mac & Martin’s vision offers show stopping cuisine in a casual, hip, and welcoming environment. Our culture is dedicated to embracing every team member and guest in creating memories of life through curating guest experiential journeys while they visit. This all-inclusive approach of individual spirited managers our at the core of the group and we are poised to align with a strategic partner who sees and appreciates the vision for our next chapter.

Our Sociale concept reflects the Good Eats Group DNA of fun, friendly, innovative, fresh, locally inspired dining. Literally translated from the Italian word for Social, this concept delivers big, bold flavors inspired by global cuisines. To accompany these seasonal, global flavors and travels, are our hand-curated cocktails and wine selections from around the world. To further leverage the history of Printers Row, Sociale will entices the guests with delicious and innovative food in a modern, comfortable, fun, edgy, urban setting. The design incorporates urban materials such as reclaimed regional woods, anodized metals, actual La Salle Street pavers and iron wrappings to name a few of the elements.

Join the group that focuses on Guest Experiential Journeys to Create Memories of Life. Good Eats Group is lighting up the South Loop. Below our a listing of some of our Awards & Accolades:

Good Eats Group “Best New Business Near South Planning Board City of Chicago” Time Out Finalist for all locations Foodservice Industry News Showcase Rewards Network – Best Partner Feature Trust20 – Partner Showcase The 22 Best Reservations for Chicago – Michigan Avenue Magazine

Sociale “6th Best New Restaurant Chicago” – CS Magazine “Top Restaurants Chicago” – Crain’s “Top 10 Best Brunches” – Luxury Magazine Chicago Gourmet – Chef Tasting Pavilion Time Out LOVE – Runner Up Chicago Tribune – Top Valentine Day Restaurants Feburary 2021 Windy City Food Magazine – Valentine Day Special Dining 2021 Chicago Parent – 30 top restaurants for Valentine Day dining 2021 Better Magazine 2021 The 22 Best Reservations for Chicago – Michigan Avenue Magazine 2021

Key partner as senior management in day-to-day operations.Directly responsible for all food planning, co-creating, ordering, preparation, production, labor, quality & cost controls for all food and catering facilities that meet Good Eats Group standards of quality.Coach team members in sharing the Good Eats Group Culture, concept vision and curate the development of all team members.

An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Top candidates are creative, service-oriented and level-headed.

Position Duties - ESSENTIAL FUNCTIONS

Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with established quality and productivity standards, cost controls, and forecast needs.
Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary team.
Collaborate on the service style, guest engagement, menu creation with cross-functional team, implement new seasonal/regional menus.Present menu items for monthly, weekly, promotional and holiday marketing.Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest’s budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
Special projects and assignments for continuous improvement.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

Assist General Manager in daily operations, cultivating team member development

Estimating annual food budget, creating event offerings and drive food sales

through all revenue channels

Observe the latest trends in food presentation/pricing and menu offerings

Monitor food preparation, plate presentation, sanitation, PPE requirement,

COVID order and guest service during peak periods to oversee restaurant

operations

Maintain team member schedule for proper staffing

Repair or report any equipment in need of repair or replacement to

General Manager

Perform other duties as requested, such as VIP parties and team meeting

meetings

Participate in the Manager-on-Duty Program as designated by the General

Manager

PHYSICAL REQUIREMENTS:

Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs. at 10, 25, 50, 50+

Physical ActivityFrequency

SittingFrequent

Walking, climbing stairs Frequent Crouching/Bending/Stooping Occasional Reaching Occasional

GraspingOccasional

Pushing/PullingRare

Near VisionConstant

Far VisionFrequent

HearingConstant

TalkingConstant

SmellConstant

Lifting/Carrying (# lbs.)Occasional– 50+lbs

TravelRare

OTHER DUTIES

Assimilate into the Good Eats Group culture through collaboration, understanding, supporting, inclusion and participating in all element’s management training and leadership guidance. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Good Eats Group from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

DSafety Shoes (slip resistant)

DUse of gloves/mitts (latex, vinyl, plastic, fabric. metal)

DBack belts for heavy lifting

DAprons

Team members will be trained in the proper use and care of assigned SERV Safe and Food Service Sanitation Certification.All team members to be hold active SERV safe, Food Service Sanitation, Allergan certificates.It is your responsibility to report defective, damaged or lost equipment that does not fit properly, to your General Manager.

Collaborate in the management of any/all PPE requirements or COVID19 orders whether issued by OSHA, Ohio BOH, NRA, Ohio Liquor Control Commission, City, State or Federal.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

Assistance KM / Sous Chef

Line Cooks

Prep Cooks

Dishwasher

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

ØConsiderable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts.

ØExtensive knowledge of menu development, insight into marketing, cost and wage control.

ØExtensive knowledge of food products, standard recipes, and proper preparation.

ØAbility to analyze, forecast, and make judgments to ensure proper payroll and production control.

ØAbility to read, write, speak English to comprehend and communicate job functions.

ØAbility to safely operate complex food preparation machinery.

ØAbility to work in confined spaces

ØAbility to supervise a large staff and accomplish goals on a timely basis.

ØAbility to work in an environment with extreme temperature ranges (hot and cold).

ØEffectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.

ØAbility to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.

ØAbility to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts.

ØHearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.

ØArtistic ability to create theme menus, ideas for ice carvings, decorations, etc.

QUALIFICATION STANDARDS EDUCATION

Four-year college degree in related field preferred. Culinary Degree preferred

EXPERIENCE

At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized operation.

LICENSES OR CERTIFICATES

Must be able to obtain state health department certificate for food safety, sanitation.Hold a current SERV Safe and BASSET Certifications. CPR/First Aid certification required.

GROOMING

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

OTHER

Additional language ability is strongly preferred.

NOTICE:

The hospitality business functions seven (7) days a week, twenty-four hours a day.In addition, this is a hospitality business and a hospitable service atmosphere must be projected at al