Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $39,500.00 - $63,300.00
Work Schedule
Standard Hours
Benefits
competitive salary
Paid vacation
sick days
dining discount
401k Match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Veterinary discounts
Job Description
King's Fish House is a renowned American seafood restaurant chain that originated in Southern California and has since expanded throughout the region and beyond, including locations in Calabasas, Orange County, the Inland Empire, San Diego, San Jose, Arizona, and Nevada. It is one of the six distinctive restaurant concepts under King’s Seafood Company, a family-owned business established in 1945 and deeply rooted in Southern California's rich culinary tradition. The hallmark of King's Fish House is its commitment to providing an upscale and polished dining environment. The restaurant boasts open kitchens equipped with state-of-the-art technology, promoting transparency and culinary craftsmanship that... Show More
Job Requirements
- Minimum of 21 years of age
- 2 years experience as a cook supervisor or manager
- High school graduate
- Any formal culinary training
- Ability to analyze and participate in financial planning
- Ability to communicate verbal and written English with guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation method, time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
- Ability to lift up to 40 lbs, 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Qualifications
- High school graduate
- Minimum of 2 years experience as a cook supervisor or manager
- Any formal culinary training
- Ability to analyze and participate in financial planning
- Ability to communicate verbal and written English with guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation method, time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
- Ability to lift up to 40 lbs, 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Duties
- Complete opening and closing duties as assigned to set up the day for success
- Create prep lists for all kitchen crew
- Support the preparation of all food items for meal period and next service
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
- Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards
- Develop all kitchen crew for cross training and promotion
- Participate and lead roll out programs to the menu, seasonal items, and recipe changes
- Support the corrective action plans for kitchen
- Participate in interviews and selection of new kitchen crew
- Interact with guests including table visits, complaints, and special requests
- Participate in all kitchen crew meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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