Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,900.00 - $93,500.00
Work Schedule
Flexible
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 leading hospitality company that encompasses a vibrant portfolio including The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. Renowned for its innovative approach to hospitality, Parker Hospitality is committed to reimagining the guest experience by blending creativity with impeccable service. As industry trendsetters, Parker Hospitality prides itself on setting new standards in its venues where every detail is designed to elevate the guest journey. With a strong presence in upscale dining and nightlife, the company fosters a dynamic environment that encourages innovation and excellence across all facets of its operations.
At Parker Hospitali... Show More
At Parker Hospitali... Show More
Job Requirements
- Physical ability to stand and walk for extended times
- Ability to lift up to 50 pounds
- High performance in fast-paced settings
- Scheduled hours generally 50 hours per week but may vary
- Food safety certifications required or ability to obtain upon hire
Job Qualifications
- Culinary degree or equivalent experience preferred
- Minimum 3-5 years experience as an executive chef or kitchen manager in an 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 in kitchen management software and inventory systems
- Flexibility to work nights, weekends, and holidays
- Food safety certification such as ServSafe 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
- Provide ongoing coaching and performance feedback
- Manage kitchen labor costs and food cost percentages
- Ensure compliance with health, safety, and sanitation regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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