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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $84,700.00 - $116,700.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Paid meals
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Short term insurance
Long term insurance
bonus opportunity
monthly dining allowance
paid sabbatical
Job Description
Market Broiler is a well-established restaurant brand that originated in Riverside, California, in 1989. Over the past three decades, this flagship restaurant has garnered a passionate following and earned prestigious accolades including the Best for Seafood crown. It has also been voted The Best Restaurant in Riverside by readers of the Riverside Press-Enterprise. The reputation of Market Broiler is rooted in its commitment to quality, outstanding seafood offerings, and a polished casual dining experience. In addition to the original Riverside location, Market Broiler has expanded to six more locations across California, each with its own unique atmosphere tailored to the... Show More
Job Requirements
- culinary degree preferred or equivalent education and experience
- 3-5 years experience in culinary management or executive chef position in high volume restaurants
- 3-5 years direct supervisory and management experience
- proficiency in Microsoft Word and Excel
- strong leadership and communication skills
- ability to build positive work environment
- knowledge of culinary trends, production, sanitation, food cost control, and presentation
Job Qualifications
- culinary degree preferred or equivalent combination of education and experience
- 3-5 years experience in culinary management or executive chef role in high volume operations
- 3-5 years direct supervisory and management experience including hiring, training, appraising, coaching, and addressing staff issues
- proficiency in Microsoft Word and Excel
- strong leadership skills with ability to communicate clearly
- excellent knowledge of culinary trends and new recipe creation
Job Duties
- direct all aspects of kitchen operations including guest service
- manage accounting, budgeting, and inventory control
- lead hiring, training, and supervision of kitchen staff
- develop and implement new recipes
- ensure quality, production, sanitation, and food cost controls
- foster a positive work environment with open communication
- articulate clear and precise direction to staff
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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