Executive Chef/Chef

San Diego, CA, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $75,900.00 - $104,600.00

Benefits

competitive salary

Paid Vacation and Sick Days

Dining discount for chef 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 has been a premier destination for seafood enthusiasts in Southern California for over 25 years. Celebrated as "the best seafood in Southern California" by the internationally acclaimed Zagat Guide, Water Grill prides itself on serving outstanding fish preparations that emphasize superior quality and freshness. Located in vibrant Southern California, this renowned restaurant has built a reputation for its commitment to exceptional seafood cuisine, impeccable service, and a welcoming atmosphere, making it a favorite among locals and tourists alike. With a focus on sustainable sourcing and culinary excellence, Water Grill continues to set the standard in the seafood...

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 required to prepare restaurant menu items
Ability to maintain complete knowledge of all menu and special items, their preparation method/time, 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 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 required to prepare restaurant menu items
Ability to maintain complete knowledge of all menu and special items, their preparation method/time, ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation

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
Ensures that all food products meet company recipe specifications for preparation and quality
Inspects 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
Creates and is responsible for execution of corrective action plans for kitchen
Interviews and selects new kitchen crew
Conducts annual performance reviews on kitchen crew and Sous Chef
Interacts with Guests - table visits, complaints, special requests
Leads and is responsible for MIT training (classroom)
Leads all kitchen crew meeting

Job Location

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