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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $55,000.00
Work Schedule
Flexible
Benefits
Bonus based on performance
Dental Insurance
Employee Discounts
flexible schedule
Health Insurance
Opportunity for advancement
Paid Time Off
Vision Insurance
401(k)
competitive salary
free food and snacks
Training and Development
Job Description
Union Concepts is a vibrant and innovative restaurant group known for its energetic atmosphere and commitment to creating memorable dining experiences. Among its flagship establishments is the Union Ale House, a beloved venue in the culinary community, offering a dynamic blend of great food, high-quality bourbons, ales, and an inviting ambiance filled with good vibes. Union Concepts prides itself on fostering a creative and supportive workplace where team members are encouraged to grow both professionally and personally within a fun, family-like environment. The company specializes in delivering exceptional service and culinary excellence across its venues while maintaining a culture centered... Show More
Job Requirements
- 3+ years of experience as an executive or sous chef or similar role
- culinary school diploma
- extensive food and spirits knowledge
- computer literacy
- familiarity with restaurant management software
- experience in event planning
- strong leadership, motivational and people skills
- good financial management skills
- critical thinker and problem-solving skills
- team player
- good time-management skills
- great interpersonal and communication skills.
Job Qualifications
- Culinary school diploma
- 3+ years of experience as an executive or sous chef or similar role
- extensive food and spirits knowledge
- computer literacy
- familiarity with restaurant management software
- experience in event planning
- strong leadership, motivational and people skills
- good financial management skills
- critical thinker and problem-solving skills
- team player
- good time-management skills
- great interpersonal and communication skills.
Job Duties
- Manage and oversee all kitchen operations
- deliver exceptional quality food and ensure timely execution
- plan new and update existing menus
- provide accurate menu item costing for new menu items and specials
- schedule staff and control labor with precise scheduling and appropriate cuts
- manage restaurant’s BOH technology
- respond efficiently to kitchen staff questions and complaints
- organize and supervise shifts
- manage and lead BOH staff
- develop hourly and salary staff
- hire new employees
- terminate employees when necessary
- training and evaluate staff performance
- manage food cost, forecast requirements, and maintain inventory
- manage restaurant supplies including smallwares
- control costs and minimize waste
- create and nurture a positive working environment
- implement innovative strategies to improve productivity, sales, and food quality.
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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