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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $100,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive salary
Paid vacation
paid sick days
dining discount
401k with match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
555 East is a distinguished and beloved steakhouse located in Downtown Long Beach, with a proud history dating back to 1984. For nearly four decades, this establishment has been serving guests with a magical ambiance that transports them to another time, making it a timeless culinary destination for steak lovers and food enthusiasts alike. Recognized for its high-quality meat selections, including Ribeye and premium Wagyu, 555 East stands out as a true meat lover's paradise. The restaurant's commitment to exceptional hospitality and culinary excellence has earned it a dedicated clientele and a reputation for providing a memorable dining experience. Show More
Job Requirements
- Minimum of 21 years of age
- 3 years experience as a sous chef/kitchen manager
- High school diploma or equivalent
- Formal culinary training preferred
- Strong communication skills in English
- Ability to lift up to 40 lbs
- Ability to work in confined kitchen spaces
- Ability to stand for extended periods
- Knowledge of kitchen safety and sanitation standards
Job Qualifications
- Minimum of 21 years of age
- 3 years experience as a sous chef/kitchen manager
- High school graduate
- Any formal culinary training
- Ability to analyze and participate in financial planning
- 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, 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 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
- Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards
- Develop all kitchen crew for cross training and promotion
- Participate and lead roll out programs to the menu, seasonal items, and recipe changes
- Supports the corrective action plans for kitchen
- Participates in interviews and selection of new kitchen crew
- Interacts with Guests - table visits, complaints, special requests
- Participates all kitchen crew meeting
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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