Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $115,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
401(k)
401(k) matching
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
Job Description
Scratch Restaurants is a pioneering culinary establishment founded by acclaimed chefs Phillip Frankland Lee and Margarita Kallas-Lee. Known for their innovative approach to dining, they have crafted unique and independent restaurant concepts that emphasize a deep dedication to artisanal cooking and hospitality from scratch. The ethos of Scratch Restaurants revolves around creating extraordinary dining experiences where quality ingredients and expert techniques meet creativity and passion. The brand currently highlights and expands upon two distinctive concepts: Sushi|Bar and Pasta|Bar tasting menus, offering patrons sophisticated and flavorful multi-course meals that emphasize fresh, made-from-scratch preparations. This innovative approach positions Scratch Restaurants as a... Show More
Job Requirements
- Minimum qualifications including expertise in fish butchery, comfort in omakase style dining, proficiency in sushi techniques
- general computing skills
- ability to use technology for business operations
- knowledge of product storage and usage
- ability to communicate effectively
- ability to work under pressure
- physical capability to stand for long periods, lift up to 35 lbs, bend, twist, reach, and work in varied kitchen conditions
- willingness to travel as required
- supervisory experience
- ability to perform administrative tasks related to kitchen operations
Job Qualifications
- Comfortability in omakase style dining
- expertise in fish butchery
- proficiency in generally accepted sushi techniques per company standards
- general computing skills and abilities
- ability to properly use technology for uploading receipts, reporting data, and inventory
- general knowledge in product storage and usage
- effective communication skills
- ability to successfully work under pressure
Job Duties
- Menu costing, planning and development
- adherence to generally accepted health and safety rules and regulations
- training of staff on all standard procedures and development of skills
- responsible for all aspects of kitchen operations each day including prep, pre-shift organization, service, cleaning, closing procedures, and check outs
- responsibility for hiring, separating employee, reviews, and disciplinary action of all kitchen staff
- maintain and implement efficient systems within the kitchen such as cleaning lists, prep lists, order sheets, deep clean lists, and schedules
- product sourcing and ordering
- recipe developments and dissemination per company standards
- product research and procurement
- conducting and lead service on a nightly basis
- expertise in sushi rice production and forming techniques
- expertise in soy sauce production methodology
- leadership in counter and guest service with hospitality minded service
- expertise in fish storage and quality standards
- conduct pre and post shift meetings daily
- accurately and effectively communicate with corporate management
- ensure high food quality standards at all times including proper storage, proper labeling, training of staff, routine tastings of all products produced, and routine audits of coolers and freezers
- administrative duties including daily invoices, Plate IQ, P&L, scheduling, and invoice maintenance
- meet or exceed monthly revenue goals and maintain a 20% or lower food cost
- assist in repairs of equipment and tools including request forms, maintenance requests, and equipment maintenance
- responsible for adhering to all budgets including labor, food, repairs, new equipment purchases, outside vendor purchases, and linens
- maintain clean and orderly restaurant and kitchen at all times
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink is a restaurant, hospitality, and hotel job platform.
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