Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
The hiring establishment is a well-established restaurant dedicated to delivering high-quality dining experiences through exceptional food preparation and customer service. This restaurant prides itself on maintaining rigorous standards for food quality, sanitation, and employee training to ensure every guest receives the best possible meal and atmosphere. Focused on consistency and attention to detail, the restaurant thrives on efficient kitchen management and innovative menu planning. The team culture promotes learning, safety, and operational excellence. This role is a full-time, leadership position with competitive compensation reflective of the responsibilities involved in managing the kitchen operations and maintaining outstanding service standards.
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Job Requirements
- Minimum of high school diploma or equivalent
- at least 6 months experience in a kitchen supervisory or management role
- proven ability to manage kitchen staff including hiring and training
- strong knowledge of food safety, sanitation and kitchen operations
- ability to work flexible hours including evenings, weekends and holidays
- strong organizational and communication skills
- physical ability to perform lifting, standing, bending and stooping as required
- familiarity with inventory management and ordering systems
Job Qualifications
- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- at least 6 months experience in a similar capacity
- must be able to communicate clearly with managers, kitchen and dining room personnel and guests
- be able to reach, bend, stoop and frequently lift up to 50 pounds
- be able to work in a standing position for long periods of time up to 9 hours
- ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
Job Duties
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
- make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
- provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
- fill in where needed to ensure guest service standards and efficient operations
- prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
- ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
- work with restaurant managers to plan and price menu items
- establish portion sizes and prepare standard recipe that are entered into Ordersmart Recipe system for all new menu items
- ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
- ensure all recipes are in Ordersmart and updated and corrected as needed
- control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
- oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
- schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- monitor and review compliance with employee breaks
- review payroll bi-monthly prior to submission to accounting
- be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
- oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
- responsible for training kitchen personnel in cleanliness and sanitation practices
- responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- check and maintain proper food holding and refrigeration temperature control points
- provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials
- monitor Order Smart recipes and cost
- recommend price changes, menu changes and buying changes as the Order Smart system dictates
- ensure consistency of recipes and use of units of measure
- monitor and implement seasonal menu changes at the unit level
OysterLink is built for hospitality recruitment.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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