Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,800.00 - $97,500.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Employee assistance program
Paid parental leave
weekly pay
annual merit increase
Job Description
Parker Hospitality is a forward-thinking hospitality company renowned for its innovative approach and commitment to redefining the guest experience. Home to esteemed brands such as The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime, Parker Hospitality is a trendsetter in the industry known for its vibrant culture and dedication to excellence. With a focus on creativity and collaboration, the company fosters an environment where every team member can contribute to shaping memorable moments for guests. Across multiple venues, Parker Hospitality prides itself on delivering quality service, outstanding culinary offerings, and a welcoming atmosphere that stands out in the... Show More
Job Requirements
- Culinary degree or equivalent experience
- 3-5 years experience in executive chef or kitchen manager role in upscale dining
- Leadership ability to manage and develop culinary teams
- Knowledge of BOH financial management including food and labor costs
- Proficiency with kitchen management software and inventory systems
- Flexibility to work varied hours including nights, weekends, and holidays
- Physical capability to sustain long periods of standing and lifting up to 50lbs
- Required food safety certification or ability to obtain upon hiring
Job Qualifications
- Culinary degree or equivalent experience preferred
- Minimum 3-5 years of experience as an executive chef or kitchen manager in an upscale, full-service restaurant
- Proven leadership skills with the ability to manage and develop a high-performing team
- Strong understanding of back-of-house financial metrics including food cost and labor management
- Proficiency in kitchen management software, inventory systems, and operational tools
- Flexibility to work nights, weekends, and holidays
- Physical ability to stand and walk for extended times, lift up to 50lbs, and perform in a fast-paced setting
- Food safety certifications such as ServSafe required or ability to obtain upon hire
Job Duties
- Lead all back-of-house (BOH) operations ensuring high standards in food preparation, presentation, and safety
- Oversee inventory management, ordering accuracy, and kitchen efficiency to align with operational standards
- Collaborate with general manager and venue leadership to maintain seamless coordination between front-of-house (FOH) and BOH teams
- Recruit, train, and retain kitchen staff in alignment with company values and operational needs
- Provide ongoing coaching and performance feedback to foster a positive and skilled culinary team
- Work with the general manager and regional directors to manage kitchen labor costs and food cost percentages
- Monitor and maintain BOH budgets contributing to cost-saving initiatives and inventory controls
- Ensure BOH compliance with health, safety, and sanitation regulations and maintain required documentation
- Maintain consistency and quality across menu items adhering to recipes and brand standards
- Directly manage sous chefs, line cooks, prep cooks, and BOH support staff to ensure smooth kitchen operations
- Partner with FOH leadership to maintain strong communication pipeline and ensure alignment on guest needs and operational flow
- Develop and manage kitchen staff schedules to ensure proper coverage during peak hours
- Conduct performance evaluations and uphold company policies for BOH staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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