Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $31.00
Benefits
Competitive hourly wage up to $32.80 plus bonus
Referral bonuses
Discounted hotel rooms for employees and families
Free meals and refreshments during shifts
comprehensive health insurance including medical, dental and vision
401K Plan with employer match
paid sick and vacation time
employee recognition programs
Discounts on gym memberships, cell phone bills, and more
Job Description
Dockside 1953 is an acclaimed nautical-inspired restaurant located within the picturesque Bahia Resort Hotel in San Diego, California. Renowned for its stunning marina views and extensive outdoor patio featuring cozy fire pits and a covered trellis, Dockside 1953 offers guests a unique dining experience that combines a relaxing atmosphere with fresh, California-inspired cuisine. The restaurant caters to diverse tastes with its breakfast, lunch, and dinner offerings, making it a popular destination for both tourists and locals alike. Situated on a beautiful peninsula on Mission Bay, this establishment is consistently ranked among the top three restaurants on TripAdvisor, reflecting its commitment... Show More
Job Requirements
- Must be able to attain a valid San Diego County Food Handler certification upon hire, which will be provided by the employer
- ability to work full time including day and evening shifts
- strong leadership and supervisory skills
- good communication and organizational abilities
- flexibility to rotate through different kitchen stations
Job Qualifications
- At least 3 years of relevant experience and/or training
- a combination of experience, education, and/or training may be substituted for either requirement
- previous similar position in a hotel or similar business entity preferred
- availability to work on weekends and holidays
- ability to maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude under stress
- ability to stand, kneel, squat for prolonged periods and lift up to 50 lbs
Job Duties
- Rotates to kitchens based on need to include cafeteria, banquets, outlets, acts as the Executive Chef or head chef of a kitchen in their absence or as supplemental to the executive chef
- coordinates daily activities of the kitchen with key departments such as banquets, front of house teams, stewarding and maintenance
- ensures all production by the line staff is done correctly and in a timely manner
- supervises cooking and other kitchen personnel
- coordinates their assignments to ensure economical and timely food production
- trains and motivates all hourly staff and some managers in their respective positions
- lead pre-shift, standup meetings and periodic trainings in the kitchen
- ensures safety meetings happen in accordance with company standards
- assists in the evaluation of candidates/hires and makes recommendations for hiring
- monitors attendance and performance and logs deficiencies as well as successes
- manages food inventory and purchasing
- controls food cost through coordination of purchases, requisitioning and production control
- continuously monitors and evaluates quality, consistency, and timing of the product utilizing company standards
- assists the Executive Chef in the execution of new recipes and menu items
- inspects and ensures equipment is maintained in working order and appropriate personnel or vendors are notified
- attends meetings with catering personnel to review daily functions and oversee banquet food production and presentation
- performs additional duties and responsibilities as directed by the leadership team
Job Location
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