Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $110,000.00
Work Schedule
Standard Hours
Benefits
401k
Health Insurance
Paid Time Off
Wellness resources
Dental Insurance
Vision Insurance
Dining Discounts
growth potential
career advancement
Job Description
Scratch Restaurants is a renowned restaurant group based in Seattle, WA, celebrated for its inventive culinary concepts and exceptional dedication to artisanal, from scratch hospitality. Founded by the acclaimed Chefs Phillip Frankland Lee and Margarita Kallas-Lee, the company boasts a portfolio of unique dining experiences, including the ever-expanding Sushi by Scratch and Pasta|Bar tasting menu concepts. Each restaurant under the Scratch brand retains its own distinct identity and style, yet all remain united by a shared commitment to creativity, excellence, and uncompromising quality. Scratch Restaurants have earned both local and national recognition for their innovative approach, culinary mastery, and dedication... Show More
Job Requirements
- Minimum of 5 years' experience in a professional hospitality restaurant environment
- Supervisory experience
- Certified in all safety, sanitation and food handling procedures
- English language proficiency
- Ability to work standing for minimum of 12 hours per day
- Ability to reach, bend, stoop and lift up to 50 pounds frequently
- Maintain a neat, clean and professional appearance
- Ability to problem solve in real time
- Ability to lead a team independently
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
- 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&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% 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
- Travel may be expected for this position
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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