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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $79,500.00 - $102,250.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
401k
Paid Time Off
Employee assistance program
Restaurant Discounts
Job Description
Bottleneck Management is a dynamic and rapidly growing hospitality company known for operating vibrant, high-energy, and approachable restaurants located in some of the most dynamic neighborhoods and locations. The company prides itself on genuine hospitality and a commitment to creating an environment centered on core values such as understanding, support, empowerment, and enjoyment. These guiding principles ensure that both employees and guests have memorable and positive experiences. Bottleneck Management has expanded into a hospitality juggernaut while maintaining a close-knit culture where people are the foundation of its success. They emphasize the importance of sincerity and hospitality in every aspect of... Show More
Job Requirements
- education level varies depending on experience
- must have at least 3 years of executive chef experience or culinary school graduation
- ability to work variable schedules including weekends
- ability to stand for full shifts
- ability to lift at least 50 pounds
- good hearing for accurate communication
- ability to use hands and fingers for handling objects and typing
- ability to work in loud environments
- ability to frequently reach, bend, stoop, and carry
- ability to work in warm and cool environments indoors and outdoors
- tolerance for exposure to allergens such as peanut products, egg, dairy, gluten, soy, seafood, and shellfish
Job Qualifications
- 3+ years prior Executive Chef experience or culinary school graduate
- good knowledge of culinary trends and execution
- high level of organizational, time management, and multitasking skills
- excellent communication skills
- certified managers sanitation class or ability to pass
- basic knowledge of first aid
Job Duties
- ensure all corporate specifications and policies are adhered to
- oversee all kitchen food production
- institute culinary goals and kitchen standards set forth by the Director of Culinary Ops
- ensure food quality, food cost to budget, and labor cost to budget
- maintain sanitation and cleanliness of kitchen for health inspections
- discipline kitchen staff including termination
- supervise inventory, stock controls, ordering and receiving of food products
- adhere to Bottleneck Management policies and procedures
- schedule kitchen staff
- coordinate prep and station par levels
- train all chefs and kitchen staff on new menu items
- develop menu and new recipe ideas
- hire all kitchen personnel
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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