Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,800.00 - $104,500.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Flexible spending account
Life insurance
short-term disability
Paid Time Off
401(k) with employer match
Employee assistance program
Tuition Reimbursement
Employee Discounts
Job Description
Departure Restaurant + Lounge is recognized as one of America’s hottest Asian restaurants, located atop the landmark Meier & Frank Building. Known for its ambitious menu and masterful remix of authentic coastal cuisines, Departure offers a diverse and captivating culinary experience. From street food-styled starters to hearty classics, rice and noodle specialties, and market-fresh sushi, Departure represents the dynamic and fiery flavors of the Far East while embracing the bounty of the Pacific Northwest with the freshest local ingredients. Part of the Sage Restaurant Group, Departure benefits from the group's focus on crafting independent restaurants and lounges located in prime... Show More
Job Requirements
- Post-high school education beyond high school diploma
- Minimum five years culinary management experience
- Advanced knowledge of food and beverage management
- Strong communication skills
- Ability to hear machinery noises for safety
- Excellent vision and speech communication
- Physical ability to lift 30-35 pounds multiple times per shift
- Ability to stand and move continuously
- Ability to work in diverse temperature environments
- Commitment to safety and sanitation standards
Job Qualifications
- More than two years of post-high school education but less than a four-year college degree
- Five to ten years of experience in a related culinary management position
- Advanced knowledge of food profession principles and practices
- Experience managing people and complex food and beverage operations
- Strong oral and written communication skills
- Moderate hearing ability for employee and machinery communication
- Excellent vision for safety
- Moderate speech communication skills
- Excellent comprehension and literacy skills to read, write and analyze budgets
Job Duties
- Plan and manage the kitchen staff in procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment
- Recommend menu and procedural changes
- Recommend the budget and manage food and labor costs within approved budget constraints
- Perform all essential functions while adhering to SOPs and future food programs to ensure consistent, quality products
- Manage associates and managers in the kitchen including hiring, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, providing communication, discipline, and termination
- Monitor and control maintenance and sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment meeting all standards and regulations
- Develop, recommend, implement and manage department budget while analyzing, forecasting, monitoring and controlling labor and food costs
- Develop and implement menus and backup procedures to improve revenues and profit margins while maintaining quality
- Execute and promote the Accident Prevention Program to minimize liabilities and expenses
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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