Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $110,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
401k
Health Insurance
Paid Time Off
Wellness resources
Dental Insurance
Vision Insurance
Dining Discounts
Job Description
Scratch Restaurants is a distinctive and innovative restaurant group founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee. Known for their dedication to an artisanal "from scratch" approach to hospitality, Scratch Restaurants has established itself as a leader in the culinary industry by emphasizing quality, creativity, and passion. The group currently features and is expanding its Sushi|Bar and Pasta|Bar tasting menu concepts, which showcase the chefs' commitment to exceptional culinary experiences. With a focus on craft, authenticity, and excellence, Scratch Restaurants offers a dynamic and rewarding environment for culinary professionals eager to grow and develop their careers. The establishment is... Show More
Job Requirements
- minimum of 5 years' experience in a professional hospitality-driven restaurant
- supervisory experience
- previous Sous Sushi Chef or comparable leadership role
- certified in all safety, sanitation and food handling procedures
- proficiency in English language, professional communications, math, and computer skills
- physical stamina to stand for minimum 12 hours per day
- ability to reach, bend, stoop and frequently lift up to 50 pounds
- maintain a neat, clean, and professional appearance
- problem-solving skills in live time
- ability to lead a team with minimal guidance
- hold a Qualifying Certificate in Food Protection
Job Qualifications
- supervisory experience
- previous Sous Sushi Chef or comparable leadership role experience in a restaurant environment
- minimum of 5 years' experience working in a professional and hospitality driven restaurant
- certified in all safety, sanitation and food handling procedures
- English language, professional communications, math, and computer skills are required
- be able to work in a standing position for long periods of time (minimum of 12 hours / day)
- be able to reach, bend, stoop and frequently lift up to 50 pounds
- all employees must maintain a neat, clean and well-groomed appearance professional appearance
- ability to problem solve in live time
- ability to lead a team with little to no guidance
- possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property
Job Duties
- create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team
- ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team
- lead by example to ensure that the team is continually striving to be better, yourself included
- active engagement with guests
- start and end the guest experience through opening and closing statements
- working service daily is required
- providing support to all team members and filling in wherever is necessary
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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