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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Benefits
401k with employer match
Competitive health insurance benefits
HSA option
Supplemental insurance policies
Paid vacation
Paid sick time
Paid holidays
employee discount on food
Job Description
The hiring establishment is a reputable culinary organization known for its commitment to excellence in food service and hospitality. As a recognized entity in the upscale restaurant industry, the company focuses on delivering exceptional dining experiences by blending innovative cuisine with outstanding guest service. The firm continuously strives to maintain high standards in food quality, presentation, and overall customer satisfaction while fostering a creative and supportive work environment for its team. Dedicated to sustainability and efficiency, it emphasizes effective inventory control, budgeting, and cost management to ensure long-term success and profitability.
The role of the Executive Chef is p... Show More
The role of the Executive Chef is p... Show More
Job Requirements
- Bachelor of Science degree in food service technology or management or Associate of Arts degree in culinary arts
- minimum four years of culinary management experience, preferably in upscale restaurant settings
- well developed leadership qualities
- ability to work well under pressure
- in depth knowledge of front of house operations
- good knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- proficiency in ordering, menu costing, and labor forecasting
- extensive knowledge of local and international cuisines
- exceptional guest relations skills
- computer proficiency
- ability to work a flexible schedule
- ability to motivate employees to be proficient at their jobs
Job Qualifications
- Bachelor of Science degree in food service technology or management or Associate of Arts degree in culinary arts
- minimum four years of culinary management experience, preferably in upscale restaurant settings
- well developed leadership qualities
- ability to work well under pressure
- in depth knowledge of front of house operations
- good knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- proficiency in ordering, menu costing, and labor forecasting
- extensive knowledge of local and international cuisines
- exceptional guest relations skills
- computer proficiency
- ability to work a flexible schedule
- ability to motivate employees to be proficient at their jobs
Job Duties
- Costing and ordering of all food and non-alcoholic beverages
- menu development including appetizers, entrees, sides, desserts, and catering with innovative and cutting edge products
- think clearly, remaining calm and resolving problems using good judgment
- maintain safety standards at all times
- train, supervise, and coach all kitchen staff according to company standards
- schedule and coordinate kitchen staff, ensuring proper staffing for maximum productivity and efficiency
- ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
- follow documented recipes and maintain the high quality of food production, presentation, and taste established in the company
- monitor and coach staff on maintaining consistency in food quality
- apply constant educational and corrective measures when managing the culinary staff
- constantly utilize controls to minimize food and supply waste and eliminate theft
- be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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