Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $85,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
competitive salary
Life insurance
Employee assistance program
Paid parental leave
weekly pay
annual merit increase
Job Description
Parker Hospitality is a dynamic and innovative hospitality company that operates several renowned dining establishments including The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. With a strong emphasis on creating unique and memorable guest experiences, Parker Hospitality positions itself as a leader in the restaurant and food service industry by continually reimagining the way hospitality is delivered. Known for its commitment to excellence, trendsetting approach, and fostering a collaborative team culture, Parker Hospitality provides an engaging and supportive work environment for its employees. The company values innovation and passion, encouraging individuals who are eager to contribute to... Show More
Job Requirements
- Flexibility to work nights, weekends, and holidays as required
- Scheduled hours average 45-50 per week with variations based on business needs
- Physical ability to stand and walk for extended time, lift up to 50 lbs, show high performance in a fast-paced setting
- Food safety certifications such as ServSafe required or the ability to obtain upon hire
Job Qualifications
- Culinary degree or equivalent experience preferred
- Minimum 2-3 years of experience in a leadership role within an upscale, full-service kitchen
- Strong leadership skills with the ability to mentor and support a culinary team
- Knowledge of BOH financial metrics including food cost and labor management
- Proficiency in kitchen management software and inventory systems
Job Duties
- Assist leading BOH operations to ensure exceptional food prep, presentation, and adherence to safety protocols
- Supervise inventory management including receiving, storing, and rotation of ingredients to maintain freshness and quality
- Ensure the kitchen operates efficiently during service, addressing operational challenges promptly
- Help recruit, train, and mentor kitchen staff, ensuring alignment with company values and standards
- Provide day-to-day guidance and support to Line Cooks, Prep Cooks, and other BOH staff
- Lead staff training on culinary techniques, safety practices, and sanitation standards
- Work with the Executive Chef to monitor food costs, control waste, and manage labor efficiency
- Assist in maintaining budgetary goals by adhering to portion controls and recipe consistency
- Support inventory accuracy and cost-saving initiatives to ensure financial efficiency
- Uphold compliance with health, safety, and sanitation regulations, ensuring all kitchen staff adhere to protocols
- Train staff on proper food handling, equipment use, and allergen awareness
- Conduct routine inspections to maintain a clean and safe work environment
- Maintain consistency and quality across all menu items by adhering to recipes and preparation standards
- Partner with the FOH team to ensure seamless coordination during service and timely food delivery
- Address guest feedback related to food quality and resolve concerns to enhance the guest experience
- Supervise Line Cooks, Prep Cooks, and BOH Support Staff, ensuring smooth kitchen operations during shifts
- Act as the primary BOH leader in the absence of the Executive Chef
- Work with FOH leadership to maintain communication and alignment on operational flow and guest needs
- Assist in creating kitchen staff schedules to ensure balanced shift coverage
- Monitor staff performance and provide feedback to support growth and compliance with company policies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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