Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $77,000.00 - $106,100.00
Work Schedule
Standard Hours
Benefits
competitive salary
Paid vacation
paid sick days
dining discount
401k Match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
The Water Grill has been a hallmark of exceptional seafood dining in Southern California for over 25 years. Celebrated as delivering the best seafood in the region by the internationally acclaimed Zagat Guide, the Water Grill prides itself on offering dazzling fish preparations known for their superior quality and freshness. This renowned restaurant has cultivated a reputation for exquisite culinary artistry, a deep commitment to product integrity, and outstanding hospitality. With a legacy rooted in excellence, the Water Grill continues to attract seafood lovers and culinary enthusiasts seeking an unparalleled dining experience.
The Executive Chef role at the W... Show More
The Executive Chef role at the W... Show More
Job Requirements
- Minimum of 21 years of age
- 4 years kitchen management experience in a high-volume, full service restaurant with annual sales over $8M
- High school graduate
- Culinary training
- 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 regarding taste, appearance, texture, temperature, garnish and presentation
- Ability to lift up to 40 lbs, 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Qualifications
- High school graduate
- Culinary training
- Minimum of 4 years kitchen management experience in a high-volume, full service restaurant
- Ability to analyze financial reports
- Strong verbal and written communication skills in English
- Knowledge of all cooking techniques required for restaurant menu items
- Familiarity with menu preparation methods, ingredients and quality standards
- Leadership skills with the ability to develop and promote kitchen crew
Job Duties
- Complete opening and closing duties as assigned to set up the day for success
- Create prep lists for all kitchen crew
- Support the preparation of all food items for meal period and next service
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
- Troubleshoot any deficiencies of food items and/or any maintenance needs or safety hazards
- Develop all kitchen crew for cross training and promotion
- Lead all roll out programs to the menu, seasonal items, and recipe changes
- Write and approve the schedule for kitchen crew by forecasting business trends, outside elements, performance measures
- Conduct monthly end of period inventory for all kitchen
- Interface and communicate with RCP/GM on financial responsibilities and results
- Ensure that all food products meet company recipe specifications for preparation and quality
- Inspect and approve dishes before they go to guest tables, examining and assessing the quality of ingredients and presentation
- Interface and communicate with RCP/GM on recipe adherence
- Create and execute corrective action plans for kitchen
- Interview and select new kitchen crew
- Conduct annual performance reviews on kitchen crew and sous chef
- Interact with guests including table visits, complaints, and special requests
- Lead and is responsible for MIT training in classroom
- Lead all kitchen crew meetings
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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