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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $73,900.00 - $101,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
performance bonuses
Professional development opportunities
Job Description
The Terrace Rooftop Dining is a distinguished and vibrant restaurant known for its elevated dining experience, exceptional quality of food, and a welcoming atmosphere. Nestled in a prime location, it caters to a diverse clientele seeking both innovative cuisine and impeccable service in a refined yet approachable setting. The restaurant prides itself on its commitment to culinary excellence, guest satisfaction, and maintaining a positive work environment that inspires creativity and teamwork. As a part of the hospitality industry, The Terrace combines classic and contemporary culinary techniques to deliver memorable meals while fostering a culture of respect, inclusiveness, and professional growth... Show More
Job Requirements
- Minimum of 5 years professional culinary experience
- prior supervisory or management experience in a restaurant kitchen
- knowledge of health department regulations and food safety standards
- ability to work 50-55 hours per week including weekends and holidays
- excellent interpersonal and leadership skills
- proficiency in inventory control and cost management
- hands-on approach in kitchen operations
- strong problem-solving abilities
- capacity to train and mentor kitchen staff
- ability to maintain a positive and inclusive work environment
Job Qualifications
- Proven experience as a professional Chef or Kitchen Manager in a high-volume restaurant setting
- strong leadership and team management skills
- expertise in food safety sanitation and kitchen operations
- excellent knowledge of menu engineering and food cost control
- ability to mentor and develop kitchen staff
- strong organizational and multitasking abilities
- effective communication and interpersonal skills
- familiarity with labor scheduling and inventory management
- experience in vendor negotiations and purchasing
- culinary degree or relevant certification preferred but not required
Job Duties
- Creating and maintaining an upbeat productive and educational environment
- projecting a positive attitude
- showing respect for all employees and cultivating an inclusive environment
- providing ongoing training and product and workplace improvement
- setting the pace and tone of the kitchen through initiative and drive
- providing feedback and direction to back of house employees
- building a cohesive team working toward common restaurant goals
- working closely with the General Manager to create a positive professional team atmosphere
- leading by example during cooking and supervising line service
- participating in meetings with front of house management for communication and goal alignment
- establishing clear communication across all lines of business
- aggressively building food sales with a guest-satisfaction focus
- making decisions based on guest priorities
- solving guest problems to encourage return visits
- training staff on product knowledge with management
- ensuring restaurant operates at or above company standards
- ensuring strict adherence to food quality standards
- enforcing health department regulations
- managing food cost of goods sold at 28% or less
- managing kitchen labor costs at 11%
- analyzing weekly costs to manage controllable expenses
- monitoring daily back of house labor and minimizing overtime
- providing monthly physical inventory
- maintaining inventory valuations
- overseeing purchasing and receiving functions
- monitoring local vendors and placing effective orders
- ensuring proper food receiving storage and handling
- direct involvement in daily production
- setting appropriate prep levels for freshness and labor efficiency
- overseeing kitchen staffing, hiring, and scheduling
- ensuring thorough employee training including safety and equipment use
- minimizing employee turnover
- coaching mentoring and developing employees including the Sous Chef
- holding meetings to review specials menu items and issues
- attending front of house pre-meal meetings
- producing accurate forecasts
- overseeing creation and implementation of menus
- performing annual performance reviews of back of house staff
- conducting daily kitchen walkthroughs for maintenance needs
- maintaining repair punch lists and planning upgrades
- coordinating with repair companies
- keeping leadership informed of repairs and maintenance
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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