Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $33,800.00 - $54,200.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Employer Paid Life Insurance
Free online mental health visits
Disability insurance
401(k) match
Paid Time Off
employee perks
Job Description
Legacy Ventures Restaurants (LVR) acts as the specialized restaurant division within the broader Legacy Ventures portfolio, encompassing several unique and vibrant dining establishments. Currently managing notable locations such as Dylan's Pizzeria, Coastline Grill, and CBAR all situated in the picturesque Cinnamon Shore Development, LVR is poised for further expansion with the upcoming launch of Dos Bocas in 2027. These venues cater to a diverse clientele and provide a wide range of culinary options tailored to seasonal vacationers and locals alike. Coastline Grill and CBAR operate poolside dining experiences, serving popular menu items like shrimp by the half pound, fish tacos,... Show More
Job Requirements
- Associates or Bachelor's Degree in Culinary Arts, Hospitality Management, or related field
- Minimum of 6 years of progressive culinary experience
- At least 3 years in a leadership role
- Extensive experience in menu costing and implementation
- Proven track record managing kitchen operations, staff supervision, inventory control, and budget management
- Experience in high-volume food production and catering
- Ability to maintain high culinary standards
- Knowledge of food safety regulations and sanitation practices
- Experience developing and mentoring culinary teams
- ServSafe certification
- Ability to carry loads greater than 35 pounds and regularly transport up to 70 pounds
- Ability to work in a fast-paced, changing environment
- Strong leadership, communication, and organizational skills
- Proficient in Microsoft Office Suite
- Strong financial acumen
Job Qualifications
- Associates or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field
- Minimum of 6 years of progressive culinary experience, with at least 3 years in a leadership role
- Extensive experience in menu costing and implementation
- Proven track record of managing kitchen operations including staff supervision, inventory control and budget management
- Experience in high-volume food production and catering
- Ability to maintain high culinary standards and ensure consistent quality
- Knowledge of various cooking techniques and cuisines
- Strong knowledge of food safety regulations and sanitation practices
- Experience in developing and mentoring culinary teams
- Experience working in a multi-unit environment preferred
- Exceptional culinary skills, pizza experience is a plus
- Strong leadership and management skills
- Excellent communication, interpersonal and organizational skills
- Ability to work effectively under pressure and meet deadlines
- Proficient in Microsoft Office Suite (Word, Excel, PowerPoint)
- Strong problem-solving and decision-making skills
- Ability to work independently and as part of a team
- Passion for food and dedication to providing exceptional dining experiences
- Ability to adapt to changing business needs and priorities
- Strong financial acumen and understanding of P&L statements
- ServSafe certification required
Job Duties
- Prepares daily production list
- Ensures that staff keeps all stations stocked before and during the meal period
- Verifies that kitchen staff follows all recipes and portions servings correctly
- Expert management of the expo and ticket lines - ensuring timeliness, consistency and quality in every dish that leaves our kitchen
- Keeps kitchen, dish, and storage areas clean and organized
- Places food and supply orders as directed
- Receives product by verifying invoice and freshness of product
- Hires and trains employees to company standards
- Sets excellent customer service and work examples
- Actively participates as a member of the management team
- Manages staffing levels throughout shift
- Performs additional responsibilities as requested by the General Manager or Culinary leadership at any time
- 90% of time standing and 10% of time sitting
- Direct contact with guests, managers and employees
- Behaves professionally and can be flexible in a changing environment
- Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink supports restaurant and hospitality hiring.
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