Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
Professional Development
Job Description
We are a reputable dining establishment dedicated to delivering an exceptional culinary experience for our guests. Committed to maintaining high standards in food preparation, presentation, and service, our restaurant has built a strong reputation for quality and customer satisfaction. We operate in a fast-paced, high-volume kitchen environment where teamwork, efficiency, and professionalism are paramount. Our commitment extends beyond the kitchen, encompassing a welcoming atmosphere and a clean, safe workplace for all team members. We pride ourselves on a culture that values continuous improvement, creativity in menu offerings, and adherence to health, safety, and sanitation guidelines.
The Chef plays a critic... Show More
The Chef plays a critic... Show More
Job Requirements
- Carrying or lifting items weighing up to 75 pounds
- Moving safely around the kitchen
- Handling food, tools, and utensils safely
- Bending, stooping, standing, and kneeling as needed
- Withstanding potential temperature changes in the work area
- High school diploma or GED equivalent
- Two to four years supervisory or managerial experience in a kitchen
- Flexible availability including nights, weekends and holidays
Job Qualifications
- A high school diploma or GED equivalent
- Culinary arts courses, certifications, or a related degree preferred
- Two to four years experience managing or supervising a high-volume kitchen staff
- Confidence in cooking skills and abilities
- Attention to detail
- Strong people management, communication, and listening skills
- Proven team leadership and effective verbal and written communication
- Flexibility and adaptability to change
- Demonstrated time management and organizational skills
- Internal motivation and a passion for teaching others
- Ability to work evenings, weekends, and holidays
Job Duties
- Control the day-to-day culinary operations of the venue within company policies
- Maintain a professional company image including kitchen cleanliness and uniforms
- Maintain updated and accurate costing and documentation of dishes
- Establish procedures and timeframes for inventory control
- Determine minimum and maximum stock levels for food and kitchen equipment
- Ensure security and proper storage of food, inventory, and equipment
- Replenish supplies efficiently while minimizing waste
- Ensure all kitchen equipment is operational and cleaned regularly
- Maintain sanitation and cleanliness standards according to health regulations
- Resolve employee conflicts, customer complaints, and stock issues promptly
- Motivate and rally staff during busy periods
- Interact courteously with guests to address concerns
- Ensure consistent product and service quality
- Control back-of-house food costs through inventory and financial oversight
- Communicate standards and cooking methods clearly to staff
- Promote a safe working environment
- Organize kitchen schedules and shipments
- Recruit, interview, hire, train, and discipline staff as needed
- Lead by example and mentor new team members
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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