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Job Overview
Employment Type
Full-time
Part-time
Compensation
Salary
Range $95,000.00 - $115,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Structured compensation
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Commuter Benefits
Referral Bonus
Career advancement opportunities
Employee recognition awards
employee dining discounts
Paid Time Off
Job Description
Gracious Hospitality Management is a recognized leader in the hospitality industry, revered for their commitment to excellence and innovative dining experiences. As an award-winning hospitality company, they prioritize delivering exceptional service, culinary artistry, and immersive dining environments that elevate guest experiences. Building on their impressive reputation, Gracious Hospitality Management continues to expand its portfolio with ambitious projects that set new standards for the industry. Their dedication to nurturing talent and fostering a collaborative work culture has made them a sought-after employer for passionate hospitality professionals. The company's latest endeavor, the 550 Madison project, marks an exciting chapter in their growth.... Show More
Job Requirements
- High school diploma or equivalent
- Experience working in a professional kitchen environment
- Ability to manage and supervise kitchen staff
- Food handler’s certification or willingness to obtain it
- Flexibility to work nights, weekends, and holidays
- Strong communication skills in English
- Proficiency with restaurant management software
- Knowledge of health and safety regulations
- Ability to work under pressure
- Leadership experience
- Culinary degree preferred
Job Qualifications
- Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English
- Must be reachable by email and able to communicate via phone as well
- Communicates information effectively and efficiently
- Excellent organizational skills and attention to detail
- Possesses a positive, results-oriented, team-player mentality
- Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment
- Ability to under pressure and maintain professionalism when working under stress
- Knowledge of workplace safety procedures and local Department of Health standards
- Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy
- Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required)
- Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace
- Working understanding of human resource principles, practices, and procedures
- Ability to execute steps of service in adherence with company policy
- Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards
- Ability to effectively train others
- Excellent time management skills with a proven ability to meet deadlines
- Excellent verbal and written communication skills
- Excellent interpersonal and customer service skills
- Strong analytical and problem-solving skills
- Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems
- Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers
- Ability to maintain a positive working relationship with all third-party vendors
- Degree in Hospitality, Culinary Management, or similar subject preferred
- Ability to execute recipes and service in adherence with company policy
- Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures
- Familiarity with Korean cuisine preferred
Job Duties
- Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request
- Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards
- Works with the CDC and Executive Chef to create and modify the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability
- Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste
- Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed
- Maximizes profitability of the culinary department by working with the CDC and Executive Chef by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef
- Costs all recipes regularly to ensure profitability targets are achieved
- Establishes line check procedures to ensure DOH compliance multiple times daily
- Conducts line checks multiple times per day when on duty to ensure DOH compliance
- Address all DOH violations immediately
- Reviews and approves payroll for Back of House staff
- reviews daily time punches for accuracy
- address time clock abuse via coaching and/or documentation
- Participate in community events and helps to ensure corporate social responsibility goals of the company are met
- Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
- Schedules kitchen staff, assigning roles based on experience and skills
- Supervises work product from kitchen and back-of-house staff
- Conducts performance evaluations that are timely and constructive
- Handles discipline and termination of employees as needed and in accordance with restaurant policy
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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