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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $120,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive salary
Paid vacation
sick days
dining discount
401k Match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Pet healthcare
Job Description
King's Fish House is a renowned Southern California-based restaurant brand that has grown from its origins as a unique fish house to a beloved dining destination across multiple regions, including Calabasas, Orange County, the Inland Empire, San Diego, San Jose, Arizona, and Nevada. It is one of six concepts under the King’s Seafood Company, a family-owned enterprise that has upheld its legacy since 1945. The company prides itself on delivering an upscale dining experience, blending polished ambiance with exceptional hospitality and culinary excellence. With open kitchens equipped with state-of-the-art technology, King’s Fish House ensures that every dish reflects the freshest... 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 $4M
- high school graduate
- any formal 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
- ability to lift up to 40 lbs., typically 10-20 lbs.
- ability to carry up to 120 feet
- ability to reach up to 6 feet, typically 4 feet
- 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
- high school graduate
- any formal culinary training
- 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $4M)
- 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 up to 120 feet
- ability to reach up to 6 feet, typically 4 feet
- 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
- create and is responsible for execution of corrective action plans for kitchen
- interview and select new kitchen crew
- conduct annual performance reviews on kitchen crew and kitchen manager
- interact with guests - table visits, complaints, special requests
- lead and is responsible for MIT training (classroom)
- lead all kitchen crew meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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