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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
competitive base salary
Profit-based bonuses
Profit sharing plan
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Paid Time Off
401(k) plan with employer match
Structured training program
Professional development opportunities
holiday closures
Supportive team environment
Job Description
Join a renowned restaurant group celebrated for its polished casual dining experience and unwavering commitment to genuine hospitality. This establishment prides itself on crafting high-quality dishes featuring hand-cut steaks and fresh seafood prepared over wood-fired grills, creating unforgettable flavors that captivate guests continually. The restaurant group is recognized for its supportive, people-first culture, fostering an environment where employees are valued, nurtured, and provided with clear pathways for career advancement. As part of this team, you will engage in a role that not only challenges your culinary skills but also empowers you to grow professionally in a vibrant, expanding company. The... Show More
Job Requirements
- Minimum 2 years of full-service, high-volume restaurant management experience
- Proven butchering skills with steaks and seafood
- Experience in scratch kitchen operations
- Strong communication and team leadership abilities
- Ability to manage scheduling, ordering, inventory, and training
- Demonstrated ability to handle the pressures of a busy kitchen environment
- Stable job history with limited job changes over the past 5 years
Job Qualifications
- Minimum 2 years of full-service, high-volume restaurant management experience
- Proven butchering skills with steaks and seafood
- Experience in scratch kitchen operations
- Strong communication and team leadership abilities
- Ability to manage scheduling, ordering, inventory, and training
- Demonstrated ability to handle the pressures of a busy kitchen environment
- Stable job history with limited job changes over the past 5 years
Job Duties
- Support the executive chef in all aspects of kitchen operations and staff management
- Lead, train, and coach back-of-house team members to uphold high food and safety standards
- Supervise and participate in hand-cutting steaks and seafood to company specifications
- Manage ordering, inventory, and scheduling to optimize operations
- Conduct bi-weekly inventory counts alongside the team
- Interview, hire, and develop kitchen staff to meet operational and staffing goals
- Foster a positive and organized work environment, emphasizing quality food and a clean kitchen
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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