Executive Chef/Chef

Costa Mesa, CA, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $75,800.00 - $104,400.00

Benefits

Competitive salary $105,000 - $125,000 based on experience plus realized bonus

Paid Vacation and Sick Days

dining discount for you and up to 5 guests

401k with a match

Education Reimbursement

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

pet healthcare savings account

Job Description

The Water Grill is a renowned seafood restaurant that has been delighting seafood enthusiasts in Southern California for over 25 years. Recognized by the internationally acclaimed Zagat Guide as "the best seafood in Southern California," Water Grill is celebrated for its outstanding fish preparations that emphasize superior quality and freshness. This establishment prides itself on offering a memorable dining experience that centers around exquisite seafood dishes crafted with passion and expertise. Situated at the heart of Southern California’s thriving culinary scene, Water Grill stands as a beacon of high standards in seafood cuisine, demonstrating a commitment to excellence that resonates... Show More

Job Requirements

Minimum of 21 years of age
high school graduate
culinary training
four years kitchen management experience in a high-volume, full service, restaurant
ability to analyze financial reports
ability to communicate verbal and written English with guests, management and co-workers
ability to maintain complete knowledge of cooking techniques
ability to maintain complete knowledge of all menu and special items
ability to lift up to 40 lbs
ability to carry items up to 120 feet
ability to reach up to 6 feet
ability to work off counter heights of 36 to 42 inches
ability to move through narrow aisles and tight spaces

Job Qualifications

Minimum of 21 years of age
high school graduate
culinary training
four years kitchen management experience in a high-volume, full service, restaurant (annual sales over $18M)
ability to analyze financial reports
ability to communicate verbal and written English with guests, management and co-workers
ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
ability to lift up to 40 lbs, typically 10-20 lbs
ability to carry items up to 120 feet
ability to reach up to 6 feet, typically 4 feet
ability to work off counter heights of 36 to 42 inches
ability to move through 24 inch aisles and spaces as small as 12 inches

Job Duties

Lead a team of culinary professionals focused on quality of product, consistency, and development
lead all roll out programs to the menu, seasonal items, and recipe changes
develop all sous chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews
ensure that all food products meet company recipe specifications for preparation and quality
oversee the pass and approve dishes before they go to guest tables
complete opening and closing duties as assigned to set up the day for success
monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards
write/approve the schedule for kitchen crew by forecasting business trends, outside elements, performance measures
conduct monthly end of period inventory of all kitchen items
interface and communicate with general manager on financial responsibilities, results and recipe adherence
create and be responsible for execution of corrective action plans for kitchen
interview and select new kitchen crew
interact with guests through table visits, addressing concerns and special requests
lead and be responsible for MIT training (classroom)
lead all kitchen crew meetings

Job Location

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