Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,900.00 - $104,600.00
Work Schedule
Standard Hours
Benefits
competitive salary
Paid vacation
sick days
dining discount
401k with match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
The Water Grill stands as a renowned seafood restaurant in Southern California with over 25 years of dedicated service. Celebrated by the internationally recognized Zagat Guide as "the best seafood in Southern California," Water Grill prides itself on consistently delivering dazzling preparations of fish that showcase superior quality and freshness. This establishment has become a culinary landmark, admired for its exceptional menu, attentive hospitality, and commitment to excellence in every dish served.
Joining Water Grill as an Executive Chef means becoming part of a stable, well-established company with a proven track record in nurturing successful operators over three decad... Show More
Joining Water Grill as an Executive Chef means becoming part of a stable, well-established company with a proven track record in nurturing successful operators over three decad... 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 $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, which are 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, 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 $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, which are 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, 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
- Complete opening and closing duties as assigned to set up the day for success
- creating 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
- trouble shoot 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/approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures
- monthly end of period inventory (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. Examine and assess the quality of ingredients and presentation
- interface and communicate with RCP/GM on recipe adherence
- create and be responsible for execution of corrective action plans for kitchen
- interview and select new kitchen crew
- conduct annual performance reviews on kitchen crew and Sous Chef
- interact with guests - table visits, complaints, special requests
- lead and be responsible for MIT training (classroom)
- lead all kitchen crew meeting
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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