Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $27.00 - $30.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Dental Insurance
Vision Insurance
Health Insurance
Paid Time Off
Free parking
daily meals
Job Description
Our establishment is a renowned all-day dining outlet committed to offering a superior culinary experience from 11:00 a.m. to 9:00 p.m. We pride ourselves on a vibrant atmosphere, excellent service, and a dedication to quality that keeps our guests returning. As part of our commitment to excellence, we foster a workplace culture that values teamwork, innovation, and professionalism within our kitchen staff and broader team. Our kitchen operates with a strong emphasis on collaboration, precision, and efficiency to deliver top-notch meals that meet our high standards and exceed customer expectations.
The role of Kitchen Manager is a pivotal positi... Show More
The role of Kitchen Manager is a pivotal positi... Show More
Job Requirements
- Must be able to stand for long periods
- Must be able to lift 40 pounds overhead
- Must be flexible to work weekends holidays and occasional morning shifts as needed
- Must have a minimum of 5 years of cooking experience
- Must have at least 2 years in a supervisory role
Job Qualifications
- A minimum of 5 years of cooking experience with at least 2 years in a supervisory role
- Extensive experience in high-volume à la carte operations
- Strong organizational skills with the ability to prioritize multiple tasks
- Exceptional written verbal and professional communication skills
- Bilingual proficiency preferred
- Experience in private club settings preferred
- Creativity and a desire for growth
Job Duties
- Adhere to established strategies for managing food costs
- Ensure proper food cost controls including portion management
- Implement appropriate time-temperature protocols and product rotation
- Assess and relay inventory and equipment requirements to the Executive Chef
- Supervise line cooks to guarantee adherence to recipes for quality and consistency
- Support the training and development of line cooks and culinary students
- Assist in promoting an efficient culinary operation positively and professionally
- Maintain quality standards and menu specifications established by the Executive Chef
- Oversee the management and development of all line cooks
- Train monitor and conduct real-time coaching with line cooks daily
- Adhere to sanitation standards emphasizing compliance with state and local health guidelines
- Conduct daily walk-throughs of inventory to ascertain production needs and prioritize product utilization
- Assist in assigning production duties to all staff members
- Perform line checks at all services to ensure product quality
- Convene daily with line cooks to synchronize and ensure adherence to production standards
- Execute all responsibilities of each position in the kitchen
- Properly use handle clean disassemble and maintain all kitchen equipment
- Uphold food quality standards including consistency and presentation
- Coordinate proper food storage following standard operating procedures
- Communicate repair and maintenance requirements to the Executive Chef
- Adhere to relevant policies and employment law requirements
- Identify address and document individual employee disciplinary issues in accordance with standard operating procedures
- Collaborate with the Executive Chef on daily specials menus and related banquet operations
- Professionally coordinate with the Front-of-House Manager and Team regarding specials service modifications or discontinued items
- Record relevant details in kitchen management logbooks every day
- Regularly refresh the recipe book with current recipes and allergy information
- Ensure that all employees maintain cleanliness and sanitation throughout the kitchen
- Supervise and coordinate all stations and walk-ins in the restaurant
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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