Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
Work Schedule
Weekend Shifts
Benefits
401k
Paid Time Off
Employee assistance program
restaurant dining discounts
comprehensive benefits
Job Description
Bottleneck Management operates vibrant, high-energy, approachable restaurants in some of the most dynamic neighborhoods and locations. From its inception, Bottleneck Management has been rooted in the values of genuine people and genuine hospitality. Over time, this dedication has helped the company grow into a crowd-pleasing hospitality juggernaut while maintaining its core values that set them apart in the competitive world of restaurant management. The company’s philosophy revolves around understanding the needs of others, supporting team members through meaningful actions and words, empowering employees to excel in their roles, and fostering an environment where everyone can enjoy their time at work... Show More
Job Requirements
- Ability to work a variable schedule, including weekends
- Must be able to stand for full shift
- Must be able to lift at least 50 pounds
- Must have good hearing for accurate communication
- Must be able to use hands and fingers to handle and feel objects, tools, controls and type
- Must be able to work in areas of loud noise
- Required to frequently reach, bend, stoop, and carry
- Must be able to work in both warm and cool environments, indoors and outdoors
- Must be able to tolerate potential exposure to allergens such as peanut products, egg, dairy, gluten, soy, seafood, and shellfish
Job Qualifications
- Must have 3+ years prior Executive Chef experience in this company or in a high quality culinary focused environment, or be a graduate from a culinary school
- Must have a good knowledge of culinary trends and execution
- Demonstrates high level of organizational, time management, and multi-tasking skills
- Excellent communication skills necessary
- Must have or pass a certified managers sanitation class
- Basic knowledge of first aid
Job Duties
- Ensures all corporate specifications and policies are being adhered to
- Oversees all kitchen food production
- Institutes all culinary goals and kitchen standards set forth by the Director of Culinary Ops
- Responsible for food quality, food cost to budget, and labor cost to budget
- Responsible for sanitation and cleanliness of kitchen, making sure the kitchen is prepared for any health inspections
- Discipline all kitchen staff, including termination
- Supervise inventory and stock controls, ordering and receiving of all food products, weekly specials, and physical inventory
- Adhere to Bottleneck Management policies and procedures
- Schedule kitchen staff
- Prep coordination and station par levels
- Train all chefs and kitchen staff at restaurant level on new menu items
- Develop the menu, as well as new recipe ideas
- Hire all kitchen personnel
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink - a focused job platform for restaurants and hotels.
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