Job Overview
Compensation
Type:
Hourly
Rate:
Exact $75.00
Benefits
Competitive wages with bonus potential ($75-90k)
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401k plan
Flexible spending account
Dining Discounts
Ongoing career development
Job Description
The Brigantine Family of Restaurants is a well-established, family-owned and operated group that has been a staple in the San Diego County culinary scene since 1969. With a legacy spanning over five decades, The Brigantine, Inc. has grown to encompass more than 20 restaurants across various concepts including The Brigantine, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, Dockside, The Fish Market, Top of the Market, and Portside Coffee & Gelato. Known for its strong commitment to quality, hospitality, and a team-oriented culture, the company emphasizes a guest-centered approach and open communication within its workforce. This enduring dedication to... Show More
Job Requirements
- Strong work ethic and positive attitude
- Self-reliant
- takes initiative and responsibility for their work
- Leads by example
- Strong coaching skills with a proven ability to motivate and develop team members
- Honesty, integrity, and professionalism
- Organizational skills and ability to adapt quickly to any situation
- Knowledge of systems, methods, and practices that contribute to a successful operation
- A flexible schedule
- able to work a combination of days, nights, weekends and holidays
Job Qualifications
- Proven experience in a kitchen management or sous chef role
- Strong leadership and team management skills
- In-depth knowledge of food preparation and presentation standards
- Excellent communication and interpersonal abilities
- Ability to motivate and develop team members effectively
- Familiarity with inventory management and cost control
- Knowledge of health, safety, and sanitation regulations
- Culinary degree or relevant certification preferred
Job Duties
- Coordinate back of the house restaurant operations
- Ensure all employees follow recipes and presentation to company specifications
- Maintain quality in presentation, taste, temperature, and freshness
- Supervise and train kitchen staff, ensuring proper techniques and standards are followed
- Build positive working relationships with both back-of-house and front-of-house employees and remain approachable
- Provide ongoing coaching with clear direction and feedback
- Hold employees accountable to company standards and manage appropriate documentation
- Effectively manage inventory and supplies, ensuring optimal stock levels and minimizing waste
- Contribute to controlling costs via labor and food cost controls
- Conduct daily inspection of restaurant to ensure compliance with health, safety, food handling, and hygiene standards
- Organize and oversee back-of-house employee schedules
- Maintain and ensure accurate daily payroll and financial information
Job Location
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