Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $70,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
Brechtel Hospitality is a prominent hospitality company known for its commitment to excellence and innovation in the food and beverage industry. Rooted in the vibrant culture of New Orleans, Brechtel Hospitality operates a variety of dining concepts that emphasize high standards, exceptional quality, and outstanding service. The company takes pride in fostering a dynamic and fast-paced work environment that promotes growth and professional development. With a strong focus on diversity, Brechtel Hospitality values talent, drive, and experience as core principles for team building, creating an inclusive workspace where individuals can thrive and contribute to the company’s success.
The Kitchen... Show More
The Kitchen... Show More
Job Requirements
- Must have 2 years of kitchen management experience in a full service, moderate to high volume restaurant
- able to work ten hour-plus shifts and stand, sit or walk for extended periods
- finger/hand dexterity to operate kitchen machinery and knives
- able to withstand changes in temperature, occasional smoke, steam and heat
- must possess hearing, visual and sensory abilities to observe and detect emergency situations and distinguish product, taste, texture, temperature and presentation
Job Qualifications
- Must have 2 years of kitchen management experience in a full service, moderate to high volume restaurant
- solid track record of success demonstrating upward career tracking
- strong communication skills
- strong leadership skills
- culinary school background a plus
- able to work ten hour-plus shifts
- able to stand, sit or walk for extended periods
- finger/hand dexterity to operate kitchen machinery and knives
- able to withstand changes in temperature, occasional smoke, steam and heat
- must possess hearing, visual and sensory abilities to observe and detect emergency situations and to distinguish product, taste, texture, temperature and presentation
Job Duties
- Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards
- sanitation and cleanliness
- training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness
- responsible for overseeing the operations and running the shift of an assigned work group within the kitchen
- ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following company guidelines
- manages assigned staff including scheduling, performance feedback, discipline, investigations and terminations
- responsible for on-boarding, training and professional development of all HOH staff members
- communicates effectively to management to ensure efficient operations
- builds trust with staff and management through clear honest communication
- evaluates staff quality, care and morale and strives to improve these areas
- ensures food and products are consistently prepared according to recipes and standards
- assumes 100% responsibility for product quality
- follows proper plate presentation and garnish setup
- handles, stores and rotates products properly
- responsible for achieving or exceeding restaurant budgets for food cost, labor cost and kitchen expenses
- ensures compliance with inventory procedures
- implements and maintains all kitchen systems
- conducts daily line checks
- provides clear feedback to the kitchen team and management
- monitors and responds to customer feedback with corrective action
- conducts monthly housekeeping, food safety, sanitation and facility reviews
- maintains kitchen cleanliness to specified standards and passes health department audits
- enforces standards to avoid cross-contamination and improper food handling
- ensures all equipment is clean and operational
- manages product ordering and delivery according to specifications and procedures
- controls food cost and usage through requisition and waste control
- oversees employee performance appraisals
- administers corrective action for policy violations
- trains kitchen personnel in safe operation of equipment and sanitation practices
- maintains cleaning schedules for kitchen areas
- checks and maintains proper food holding and refrigeration temperatures
- communicates effectively with managers, kitchen and dining staff and guests
OysterLink connects hospitality employers and applicants.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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