Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $110,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
401(k) matching
Health Insurance
Paid Time Off
Relocation bonus
Dental Insurance
Vision Insurance
Dining Discounts
growth potential
career advancement
Job Description
Scratch Restaurants is a distinguished group of dining establishments founded by acclaimed Chefs Phillip Frankland Lee and Margarita Kallas-Lee. These visionary chefs sought to redefine the restaurant experience by infusing their personal creativity into each unique concept. While each venue operates independently with its own distinct identity, all share a unifying philosophy centered on artisanal craftsmanship and an unwavering commitment to the "from scratch" hospitality approach. This dedication ensures that every dish and interaction embodies quality, care, and authenticity, making Scratch Restaurants a leader in innovative culinary experiences. Currently, the brand is focused on expanding its acclaimed Sushi|Bar and Pasta|Bar... Show More
Job Requirements
- minimum of 5 years of professional restaurant experience
- supervisory experience
- certification in food safety sanitation and handling
- strong english communication skills
- ability to stand for long hours
- physical capability to lift up to 50 pounds
- professional and neat appearance
- problem-solving skills
- leadership ability
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 per 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
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
- monthly review and understanding of p and l and yearly budget objectives
- possess a qualifying certificate in food protection from the local department of health that has jurisdiction over the employing property
- assume 100 percent responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management
- attend all scheduled employee meetings and bring suggestions for improvement
- perform inventory and purchasing responsibilities on a daily and monthly basis in conjunction with the general manager or assistant general manager
- prepare all required paperwork including forms reports and schedules in an organized and timely manner
- oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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