Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,700.00 - $78,800.00
Work Schedule
Standard Hours
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
competitive base salary
performance-based bonuses
Company paid life insurance
Employee assistance program
Paid parental leave
weekly pay
annual merit increase
Job Description
Parker Hospitality is a renowned hospitality group that owns and operates several distinguished dining and entertainment venues, including The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. Known for its innovative and vibrant approach to the hospitality industry, Parker Hospitality constantly redefines the guest experience by emphasizing creativity, quality, and outstanding service. Each location under the Parker Hospitality umbrella offers a unique atmosphere and culinary experience, appealing to diverse clientele who appreciate both exceptional food and an engaging social environment. With a focus on trendsetting and innovative hospitality, Parker Hospitality is committed to fostering a team culture centered... Show More
Job Requirements
- Flexibility to work nights, weekends, and holidays as required
- Scheduled hours averaging 45-50 per week with variations based on business needs
- Physical ability to stand and walk for extended periods, lift up to 50 lbs, and perform in a fast-paced setting
- Food safety certifications such as ServSafe required or ability to obtain upon hire
Job Qualifications
- Culinary degree or equivalent experience preferred
- Minimum 2-3 years in a leadership role within an upscale, full-service kitchen
- Strong leadership skills with 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 and promptly address operational challenges
- 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 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
- Uphold compliance with health, safety, and sanitation regulations and ensure all kitchen staff follow 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 FOH team to ensure seamless coordination during service and timely food delivery
- Address guest feedback related to food quality and resolve concerns
- 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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