Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $83,900.00 - $115,600.00
Work Schedule
Standard Hours
Benefits
competitive salary
Paid vacation
sick days
dining discount
401k with match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
King's Fish House is a distinguished and beloved American seafood restaurant chain that originated in Southern California. Established as a quintessential fish house, it quickly became a staple in the Southern California dining scene, with locations spanning Calabasas, Orange County, Inland Empire, San Diego, San Jose, as well as extending its presence to Arizona and Nevada. King's Fish House is one of six restaurant concepts under King’s Seafood Company, a family-owned business rooted deeply in Southern California since 1945. Over the decades, King's Seafood Company has built a reputation for excellence, consistency, and commitment to quality, offering guests a refined... Show More
Job Requirements
- Minimum of 21 years of age
- high school graduate
- minimum of 4 years kitchen management experience in a high-volume, full service, restaurant with annual sales over $4M
- 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 methods, time, all ingredients and quality standards including taste, appearance, texture, temperature, garnish and method of presentation
- ability to lift up to 40 lbs, with typical loads of 10-20 lbs
- ability to carry up to 120 feet
- ability to reach up to 6 feet, with 4 feet being 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 with 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 methods, time, all ingredients and quality standards including taste, appearance, texture, temperature, garnish and method of presentation
- ability to lift up to 40 lbs, with typical loads of 10-20 lbs
- ability to carry up to 120 feet
- ability to reach up to 6 feet, with 4 feet being 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
- ensure that all food products meet company recipe specifications for preparation and quality
- inspect 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
- create and be responsible for execution of corrective action plans for kitchen
- interview and select new kitchen crew
- conduct annual performance reviews on kitchen crew and Kitchen Manager
- interact with guests - table visits, complaints, special requests
- lead and be responsible for MIT training (classroom)
- lead all kitchen crew meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: