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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
competitive salary
Paid vacation
sick days
dining discount
401k with match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
Water Grill is a renowned seafood restaurant with over 25 years of experience delighting seafood enthusiasts across Southern California. Known as one of the region's premier dining destinations, Water Grill boasts a reputation for outstanding quality, fresh ingredients, and innovative fish preparations that have earned accolades from the internationally recognized Zagat Guide. The restaurant prides itself on its commitment to delivering superior culinary experiences, maintaining high standards of service and hospitality, and fostering a welcoming atmosphere that appeals to both locals and visitors alike. Their dedication to excellence has made them a distinguished name in Southern California's competitive food scene,... Show More
Job Requirements
- Minimum 21 years of age
- 3 years experience as a sous chef or 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
- ability to carry up to 120 feet
- ability to reach up to 6 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 21 years of age
- 3 years experience as a sous chef or 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
- create 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
- support the corrective action plans for kitchen
- participate in interviews and selection of new kitchen crew
- interact with Guests - table visits, complaints, special requests
- participate all kitchen crew meeting
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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