Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $23.00 - $25.00
Work Schedule
Flexible
Weekend Shifts
Benefits
full benefit package
flexible schedules
Professional development opportunities
Employee Discounts
Diversity and inclusion initiatives
Team-oriented environment
Job Description
Beauport Hospitality Group is a distinguished company known for its commitment to excellence in the hospitality industry, particularly in delivering exceptional dining experiences. The company operates a variety of dining establishments and prides itself on fostering an innovative and supportive work environment. Beauport Hospitality Group believes in empowering its employees to achieve their best while promoting diversity and inclusion. As a leader in hospitality services, the group continuously strives to maintain high standards of quality, service, and operational efficiency across all its venues, contributing to its reputation as a top-tier hospitality employer. Employment with Beauport Hospitality Group offers a dynamic... Show More
Job Requirements
- Graduation from accredited culinary school or equivalent work experience
- minimum of 4 years in Culinary Arts
- at least 2 years of experience in a full-service kitchen supervisor or lead line cook role
- ability to motivate and supervise a team of over 25 employees
- knowledge of culinary techniques and kitchen operations
- demonstrated ability to work with maximum efficiency, accuracy and attention to detail
- ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and a sense of humor
- ability to effectively lead and work cohesively as part of a team
- ability to exercise sound logic and judgement in evaluating situations
- self-directed and motivated to adapt to changing situations
- ability to communicate effectively in English both verbally and in writing
- ability to work a flexible schedule including weekends and holidays
- ability to stand for 8 hours
- ability to lift 80 lbs
Job Qualifications
- Graduation from accredited Culinary school or equivalent work experience
- culinary Arts Degree preferred but will consider overall experience
- minimum of 4 years of Culinary Arts experience
- at least two years of experience in a Full-Service Kitchen, Supervisor or Lead Line Cook role
- preferably ServSafe Certified
- ability to motivate and supervise a team of over 25 employees
- knowledge of Culinary techniques and Kitchen operations
- demonstrated ability to work with maximum efficiency, accuracy and attention to detail
- ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and a sense of humor
- ability to effectively lead and work cohesively as part of a team
- ability to exercise sound logic and judgement in evaluating situations and utilizing appropriate resources
- self-directed, motivated and adaptable to changing situations
- ability to communicate effectively in the English language both verbally and in writing
- a second language is desirable
- must be able to work a flexible schedule, including weekends and holidays
Job Duties
- Assist the Kitchen Management Team with overseeing all production and service of food in the 1606 Restaurant Kitchen
- lead kitchen employees in the proper preparation of menu items, equipment and safety
- inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items
- monitor and write prep-sheets for the team
- assist with expediting flow of the kitchen, making adjustments in order to adhere to control procedures for quality
- assist or prepare all mis-en-place for all relevant menu items, turning the line for Lunch and Dinner Service
- maintain knowledge of local competition and general industry trends
- monitor to ensure proper receiving, storage and rotation of food products, as to comply with the health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service
- oversee that all the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team
- foster a collaborative, high-performing back of house team with a strong emphasis on employee morale
- assist the Kitchen Management team with special projects as assigned
- open or close the kitchen
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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