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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $115,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
equal opportunity employer statement
Job Description
BOA Steakhouse is a distinguished restaurant situated within the luxurious Casa Mani Resort in Southern California. As part of the Innovative Dining Group’s collection of high-end, trendy dining establishments, which also includes acclaimed venues like Sushi Roku and Katana Robata & Sushi Bar, BOA Steakhouse has rapidly become a premier destination for those seeking an exceptional American steakhouse experience. This restaurant stands out by blending traditional American steakhouse cuisine with inventive dishes, all served in a lively and vibrant atmosphere accompanied by a unique selection of custom-crafted cocktails. Through its dedication to impeccable hospitality and culinary excellence, BOA Steakhouse attracts... Show More
Job Requirements
- Must have 3 to 5 years of executive chef experience in an upscale restaurant
- Must be at least 21 years old
- Completion of a post-secondary culinary arts program
- Possess valid Food Handler Card and Alcohol Awareness Training Certificate
- Strong knowledge of food service regulations and food handling
- Excellent communication and customer service skills
- Must be physically capable of standing for 8 hours, walking, stooping and lifting up to 75 pounds
- Proficient with Microsoft Outlook, Word, Excel and POS systems
Job Qualifications
- 3 to 5 years experience as an Executive Chef in a high-volume upscale restaurant
- Strong familiarity with food service regulations and proper food handling procedures
- Must be twenty-one years of age or older
- Completion of a post-secondary culinary arts program
- Strong operational skills with high standards of service
- Excellent customer service skills and ability to remain calm under pressure
- Clear and effective communication with employees, dining staff and guests
- Ability to read, analyze and interpret recipes and financial reports
- Proficient in Microsoft Suite including Outlook, Word, Excel and Restaurant POS systems
- Valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire
- Ability to work standing for long periods with some walking and occasional sitting
- Ability to stoop, kneel or crouch frequently
- Ability to lift or move up to 50 pounds and occasionally up to 75 pounds
Job Duties
- Direct staffing, training, and evaluation of kitchen employees in accordance with policies and procedures
- Teach proper cooking techniques to guarantee outstanding food products per restaurant specifications
- Train and coach staff focusing on recipe adherence and correcting bad habits
- Manage training for Chef de Cuisine to develop leadership and culinary skills
- Plan and coordinate daily menus and refine recipe specifications
- Assist in the development of culinary quality and oversee unit core recipe program
- Oversee purchasing of food and related items including sourcing new products
- Ensure all food and beverage products meet company standards
- Responsible for food and labor costs and related restaurant expenses
- Maintain a clean and safe work environment through timely repairs
- Ensure compliance with health, sanitation, liquor, safety, and employment regulations
- Fulfill all record keeping and administrative requirements including financial statements, inventory, and employee paperwork
- Collaborate with General Manager to drive financial success and excellence
- Continue self-education on food trends through networking and literature
- Create a positive work environment through friendly and professional communication
- Embody and deliver exceptional service and hospitality
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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