Join Our Team

Located in the heart of downtown Providence, USB is RI's first brew pub that serves classic pub fare along with our award-winning beers that are brewed on site. Absolute guest satisfaction is our highest priority.

We are currently hiring for the following position:

HEAD CHEF

PRINCIPAL FUNCTION:

The Head Chef is responsible for managing the daily operations of the kitchen, overseeing the culinary staff to ensure that the highest quality of food is prepared and served to our guests, and ensuring that all food, labor, health and safety requirements are achieved.

 

ESSENTIAL RESPONSIBILITIES:

  • Direct kitchen operations, including food preparation, cooking, and cleanup.

  • Interview, hire, orient, evaluate, reward and discipline kitchen personnel, as appropriate.

  • Establish quality standards for food production and train personnel in kitchen policies, practices and procedures. 

  • Schedule kitchen employees in conjunction with business forecasts and predetermined budget; manage payroll.

  • Resolve issues as they arise, both internally with kitchen personnel and externally with customers to ensure absolute guest satisfaction.

  • Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.

  • Design menus, plan specials, and set prices based on current cost analysis, controlling food costs, avoiding waste and achieving profit margins.

  • Plan and maintain appropriate inventory, estimating costs, ensuring all purchases come within budget and correct stock rotation procedures are followed.

  • Collaborate with the general manager and owners to align kitchen operations with the overarching goals of the establishment.

  • Maintain vendor relationships.

  • Maintain kitchen equipment; schedule repairs and maintenance, as needed.

  • Perform other related duties, tasks and responsibilities as required from time to time.

 

QUALIFICATIONS/SKILLS:

Required:

  • Must be able to understand written and oral direction and to effectively communicate with others.

  • Must be able to promote and participate in a team environment.

  • Minimum 3 years of experience as a Chef.

  • Must be ServSafe certified.

 

OTHER REQUIREMENTS:

Must be able to handle the pressure of a thriving kitchen, work in temperature extremes, exert well-paced mobility to maneuver quickly around the kitchen, and have stamina as hours are often extended or irregular to include nights, weekends and holidays.

Please email your resume to: jpupella@crisprestaurantgroup.com