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Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $150.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
401K with employer matching
Group medical insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
Quarterly bonus
Job Description
The hiring establishment is a wildly successful, high-volume hospitality group based in the San Fernando Valley, known for its dedicated and loyal following. This group has cultivated a reputation for excellence in the hospitality industry, delivering consistently outstanding culinary experiences. It operates multiple departments under one roof, establishing itself as a comprehensive destination for food enthusiasts and guests seeking quality dining experiences. The company’s commitment to growth and quality service makes it a sought-after employer within the hospitality community. The hospitality group is actively expanding, which provides exciting career opportunities for ambitious culinary professionals ready to step into leadership roles.Show More
Job Requirements
- high school diploma or equivalent
- 5 years high-volume culinary management experience as an executive chef or similar role or 2 years regional chef, area chef or culinary director
- valid ServSafe management food safety certificate
- ability to work flexible hours including mornings, nights, weekends and holidays
- excellent communication skills
- proficiency in English, bilingual English/Spanish preferred
- ability to manage large teams over 60 BOH
- strong financial acumen with knowledge of P&L and budget controls
Job Qualifications
- 5 years high-volume culinary management experience as an executive chef or similar title in a 12 million plus operation managing teams over 60 BOH or 2 years as a regional chef, area chef or culinary director in a similar capacity
- familiar with upholding standards and SOPs within a well oiled machine
- ability to work effectively within a collaborative team environment
- ability to communicate effectively in a positive/upbeat fashion
- expert knowledge in P&L review, budgetary controls, strict inventory and labor controls
- active ServSafe management Food Safety Certificate
- a flexible schedule
- mornings, nights, weekends and holidays are required
- English/Spanish bilingual is a plus
Job Duties
- Delegating and directing management team in a multi-department environment
- ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- maintain operational control of purchasing, receiving, and inventory of all kitchen items
- spearhead equipment care to ensure it is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met
- provide employees and staff with proper training and monitoring to maintain cleanliness, sanitation and organization along with the safety of all work areas
- monitor performance of staff and ensure all procedures are completed to restaurant standards
- create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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