Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,400.00 - $81,000.00
Work Schedule
On-call
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Shift Differentials
Job Description
Noble 33 is a distinguished hospitality and lifestyle company renowned for its innovative and dynamic portfolio of unique, social dining restaurants both in the United States and internationally. The company spearheads management and development initiatives for iconic brands including Toca Madera and Casa Madera, continuously expanding its reach and influence in the upscale dining sector. Noble 33 is also dedicated to pioneering new concepts that push the boundaries of high-energy fine dining, constantly evolving to meet the desires of a diverse, sophisticated clientele. With ambitious plans targeting key metropolitan locations such as West Hollywood, Toronto, Las Vegas, Chicago, Miami, New... Show More
Job Requirements
- High school diploma or equivalent
- Culinary degree preferred
- One to two years managerial experience in upscale or lifestyle hotel
- Strong multitasking abilities
- High attention to detail
- Excellent verbal and written communication skills in English
- Bilingual English/Spanish preferred
- Ability to work independently and within a team
- Available to work versatile schedules including weekends, holidays and call shifts
- Basic computer proficiency
- Knowledge of health and safety regulations including a current Manager Food Handlers card
- Physical ability to lift up to 50 pounds, bend, stand and perform repetitive motions
Job Qualifications
- Culinary degree preferred, High School or equivalent required
- One to two years in a management position, preferably in an upscale or lifestyle brand hotel
- Ability to thrive in a high-pressure environment
- Ability to reproduce and coach precision plating to company standards
- Passion for food and for creating exceptional guest experiences
- Gracious, friendly, and fun demeanor
- Ability to multitask, work in a fast paced environment and have a high level attention to detail
- Strong verbal and written communication skills in English, prefer bilingual English/Spanish
- Develop and maintain positive and productive working relationships with other employees and departments
- Ability to work independently and to partner with others to promote an environment of teamwork
- Available to work on call shifts, after hours, over weekends and on holidays
- Responsible for quarterly and special occasion menus approved by direct report
- Basic computer skills required
- Knowledge of the industry and relevant health and safety regulations
- Current Manager Food Handlers card
Job Duties
- Conduct opening procedures including receiving products, checking invoices, and completing temperature logs
- Understand the operational setup and principle of the restaurant
- Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards
- Manage time for all back of house employees by overseeing breaks and managing labor cuts
- Assist with budgeting and inventory including counting food and dry goods for inventory
- Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs
- Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues
- Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary
- Train new hires on their stations and be willing and available to cover any station on an as-needed basis
- Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met
- Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts
- Effectively implement new menu rollouts and educate team members on said rollouts
- Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur
- Report potential safety hazards and operational inconsistencies
- Complete necessary food and station preparation prior to the scheduled event
- Ensure efficient and accurate use of produce, products and equipment in and around the kitchen
- Conduct inventory of ingredients and equipment and placing orders as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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