Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,800.00 - $104,400.00
Work Schedule
Standard Hours
Benefits
competitive salary
Paid vacation
sick days
dining discount
401k Match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
Water Grill is a renowned seafood restaurant with over 25 years of history delighting seafood lovers throughout Southern California. Recognized by the internationally acclaimed Zagat Guide as offering "the best seafood in Southern California," Water Grill prides itself on delivering exceptional fish preparations characterized by superior quality and freshness. As a stalwart in the culinary scene, Water Grill continuously upholds its reputation through meticulous sourcing of premium seafood and innovative culinary techniques that elevate the dining experience. The atmosphere at Water Grill embodies both sophistication and comfort, catering to discerning guests who appreciate not only impeccable seafood but also an... Show More
Job Requirements
- Minimum of 21 years of age
- 4 years kitchen management experience in a high-volume, full service restaurant (annual sales over $18M)
- 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 methods/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of 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
- Minimum of 21 years of age
- 4 years kitchen management experience in a high-volume, full service restaurant (annual sales over $18M)
- 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 methods/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of 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 Duties
- Lead a team of culinary professionals focused on quality of product, consistency, and development
- lead all rollout 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 (all kitchen)
- interface and communicate with GM 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 including table visits, concerns, and special requests
- lead and be responsible for MIT training (classroom)
- lead all kitchen crew meetings
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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