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Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
Job Description
BOA Steakhouse is a premier dining establishment located within the Casa Mani Resort that specializes in delivering an unparalleled American steakhouse culinary experience. Situated in Southern California, BOA Steakhouse is part of the Innovative Dining Group, a celebrated collection of cutting-edge restaurants including Sushi Roku and Katana Robata & Sushi Bar. The restaurant is renowned for its inventive take on traditional steakhouse fare, blending classic American dishes with modern flair, all served within a vibrant and stylish atmosphere. Accompanying the exquisite food offerings is a curated selection of custom cocktails, designed to elevate the dining experience further. With a strong... Show More
Job Requirements
- Two years previous experience as an Executive Sous Chef in a high-end, high-volume restaurant
- Ability to multi-task and work efficiently under pressure
- Proficient in Microsoft Suite including Outlook, Word, Excel, and restaurant POS systems
- Strong communication skills
- A positive, upbeat attitude with a strong work ethic
- Flexible availability for days, nights, and weekends
- Valid Food Handler Card upon hire
- Ability to work standing for long periods and lift up to 50 lbs
- Must be 18 years or older.
Job Qualifications
- Two years experience as an Executive Sous Chef in a high-end, high-volume restaurant
- Strong communication skills with guests and teammates
- Proficient in Microsoft Suite including Outlook, Word, and Excel
- Experience with restaurant POS systems
- Ability to multi-task and work efficiently under pressure
- Positive and upbeat attitude with strong work ethic
- Flexible availability including days, nights, and weekends
- Valid Food Handler Card upon hire
- Ability to work standing for long periods and lift up to 50 lbs
- Must be 18 years or older.
Job Duties
- Supervise kitchen operations in conjunction with Executive Chef or CDC
- Ensure food production workers perform duties as prescribed by company standards
- Manage kitchen staff and provide supportive leadership and motivation
- Train and coach kitchen staff on company standards, policies, and sanitation requirements
- Assist in creating weekly work schedules for hourly back-of-house employees
- Direct kitchen employees with food production using a hands-on approach
- Oversee daily ordering and receiving operations, ensure quality and order accuracy
- Assemble food production lines and maintain proper stock throughout service
- Set up production cycles and manage inventory levels
- Participate in recipe development and maintain core recipe files
- Conduct orientation and performance evaluations for new employees
- Monitor food production areas for safety and sanitation
- Complete administrative tasks including invoicing, budgeting, and pricing
- Pursue self-education on food trends
- Foster a positive work environment through professional communication
- Demonstrate excellent customer service skills and composure under pressure
- Embody exceptional service and hospitality.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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