Job Overview
Compensation
Type:
Salary
Rate:
Range $83,900.00 - $115,600.00
Benefits
Competitive salary $100,000 - $120,000 based on experience plus realized bonus
Paid Vacation and Sick Days
dining discount for you and up to 5 guests
401k with a match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
King's Fish House originated as a distinctive Southern California fish house that quickly became an iconic dining destination across the Southland, with locations spanning Calabasas, Orange County, Inland Empire, San Diego, San Jose, Arizona, and Nevada. It is one of the six notable restaurant concepts under the umbrella of King's Seafood Company, a family-owned business that has proudly served the Southern California region since 1945. Known for its upscale and polished dining environment, King's Fish House features open kitchens outfitted with state-of-the-art equipment, ensuring transparency and engagement between kitchen staff and guests. The menus, which are thoughtfully printed daily, showcase... Show More
Job Requirements
- Minimum of 21 years of age
- 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $4M)
- High school graduate
- Any formal culinary training
- Ability to analyze financial reports
- Ability to communicate verbal and written English with Guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
- Ability to lift up to 40 lbs, 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Qualifications
- Minimum of 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $4M)
- High school graduate
- Any formal culinary training
- Ability to analyze financial reports
- Ability to communicate verbal and written English with Guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
- Ability to lift up to 40 lbs, 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Duties
- Complete opening and closing duties as assigned to set up the day for success
- Creating prep lists for all kitchen crew
- Support the preparation of all food items for meal period and next service
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
- Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards
- Develop all kitchen crew for cross training and promotion
- Lead all roll out programs to the menu, seasonal items, and recipe changes
- Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures
- Monthly End of Period inventory (all kitchen)
- Interface and communicate with RCP/GM on financial responsibilities and results
- Ensures that all food products meet company recipe specifications for preparation and quality
- Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation
- Interface and communicate with RCP/GM on recipe adherence
- Creates and is responsible for execution of corrective action plans for kitchen
- Interviews and selects new kitchen crew
- Conducts annual performance reviews on kitchen crew and Kitchen Manager
- Interacts with Guests - table visits, complaints, special requests
- Leads and is responsible for MIT training (classroom)
- Leads all kitchen crew meeting
Job Location
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