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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $105,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Professional Development
Job Description
BOA Steakhouse is part of the Innovative Dining Group (IDG), a renowned hospitality company celebrated for its iconic restaurant brands such as BOA Steakhouse, Sushi Roku, and Katana. IDG is known for crafting trend-setting dining destinations that harmonize exceptional culinary experiences, striking interior designs, and vibrant social atmospheres. This summer, IDG is expanding its footprint into the luxury resort dining scene with a dynamic new culinary partnership at Casa Mani Resort in the heart of Napa Valley, one of America’s most prestigious wine regions. The resort has been newly transformed to offer a collection of elevated dining experiences that emphasize... Show More
Job Requirements
- At least 3 years experience as a chef in an upscale high-volume restaurant
- ability to multi-task and manage time efficiently
- clear and effective communication skills
- maintain a positive attitude and professional demeanor
- flexible schedule with availability for daytime, evening, and weekend shifts
- minimum age of 21 years
- ability to read and interpret recipes, scientific measurements, and financial reports
- valid Food Manager Certificate and Alcohol Awareness Training Certificate upon hire
- ability to stand for up to 8 hours with some walking and occasional sitting
- physical ability to handle food and equipment, stoop, kneel, crouch
- ability to lift or move up to 50 pounds
Job Qualifications
- At least 3 years experience as a chef in an upscale high-volume restaurant
- strong knowledge of restaurant food offerings and beverage programs
- familiarity with food service regulations
- excellent leadership and communication skills
- proficiency in Microsoft Suite and restaurant POS systems
- ability to manage food and labor costs
- skilled in training and coaching culinary staff
Job Duties
- Supervise culinary production and ensure food meets quality standards
- plan menu and design plating presentations
- coordinate and train kitchen staff
- manage food and labor costs
- maintain a clean and safe kitchen environment
- ensure compliance with health, sanitation, safety, and employment regulations
- fulfill administrative tasks including inventory and record keeping
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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