Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $121,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Paid parental leave
Employee assistance program
weekly pay
annual merit increase
Job Description
Parker Hospitality is a dynamic and innovative hospitality group renowned for its boutique restaurants and vibrant dining concepts including The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. Known for reimagining the guest experience, Parker Hospitality is dedicated to creating memorable moments through a blend of exceptional service, unique ambiance, and culinary excellence. The company fosters a culture of creativity and teamwork, driven by a passion for innovation in the hospitality industry. With a commitment to elevating service standards and continuously enhancing operations, Parker Hospitality offers an exciting environment for hospitality professionals who thrive in a fast-paced, trendsetting... Show More
Job Requirements
- Culinary degree or equivalent experience
- Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager
- Proven leadership ability
- Strong knowledge of food cost and labor management
- Proficiency in kitchen software and inventory systems
- Flexibility for nights weekends and holidays
- Physical ability to stand walk for extended periods and lift up to 50 pounds
- Food safety certification or ability to obtain
Job Qualifications
- Culinary degree or equivalent experience preferred
- Minimum 3-5 years as an Executive Chef or Kitchen Manager in upscale full-service restaurant
- Proven leadership skills managing and developing high-performing teams
- Strong understanding of back-of-house financial metrics including food cost and labor management
- Proficiency with kitchen management software inventory systems and operational tools
- Flexibility to work nights weekends and holidays
- Food safety certification required or ability to obtain upon hire
Job Duties
- Lead all back-of-house operations ensuring high standards in food preparation presentation and safety
- Oversee inventory management ordering accuracy and kitchen efficiency
- Collaborate with General Manager and venue leadership to coordinate front-of-house and back-of-house teams
- Recruit train and retain kitchen staff in alignment with company values
- Provide ongoing coaching and performance feedback to culinary team
- Manage kitchen labor costs and food cost percentages with management
- Ensure compliance with health safety and sanitation regulations
- Maintain consistency and quality across menu items adhering to brand standards
- Partner with front-of-house leadership to ensure timely and accurate food delivery
- Develop and manage kitchen staff schedules for peak hours
- Conduct performance evaluations and uphold company policies for back-of-house staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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