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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $120,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal Allowances
Professional Development
Job Description
Double Knot Delray is a vibrant dining establishment located in the heart of Delray Beach, Florida. This dynamic venue expertly blends the bold flavors of a traditional Japanese izakaya with the energetic vibe of the local community, creating a unique and immersive experience for its guests. Operated as an extension of the Schulson Collective, a renowned name in innovative culinary ventures, Double Knot Delray stands out as a trendsetting dining destination, widely recognized for its exceptional cuisine and lively atmosphere. The restaurant consists of two primary areas – an upstairs cocktail lounge that offers a lively social space featuring crafted... Show More
Job Requirements
- Ability to work flexible hours and days
- Must be able to lift and/or move up to 25 pounds occasionally
- Must be able to push and/or pull up to 50 pounds occasionally
- Must be able to stand or walk for over 4 hours daily
- Excellent communication skills
- Prior experience in kitchen leadership
- Strong problem-solving abilities
- Knowledge of sanitation and cleanliness standards
- Capability to train and develop staff
- Must meet company core values and policies
Job Qualifications
- Degree from Culinary Arts school is preferred
- 7 or more years in kitchen management
- Prior experience in menu creation, recipe writing and coaching/training
- Excellent written and verbal communication and problem-solving skills
- Knowledgeable of Microsoft Office products and scheduling tools
- Must be able to work well under pressure
- Meet deadlines and ticket time goals
- Must exhibit top-notch teamwork
Job Duties
- Make periodic and regular inspections of restaurant to observe quality of food preparation and service
- food appearance
- and cleanliness and sanitation of production and service areas, equipment and employee appearance
- Hires, trains, develops and appraises staff effectively
- Takes corrective action as necessary on a timely basis and in accordance with company policy
- Consults with human resources as appropriate
- Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints
- Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development
- Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations
- Work with General Manager to ensure consistency of product, identifying potential issues and planning for upcoming events
- Responsible for food costs and labor costs in assigned restaurant
- Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities
- Manage all levels/areas of the back of house and fill a role on the line or expo as needed
- Initiate relevant maintenance requests for repairs needed in the kitchen
- Responsible for maintaining sanitation and cleanliness standards as set forth by Schulson Collective and Seven Principles
- Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
- Consistently meets standards outlined within the Schulson Collective’s Core Values
- Perform other related duties incidental to the work described herein
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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