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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
performance bonuses
Job Description
Our company is a well-established restaurant known for delivering exceptional dining experiences through meticulous food preparation and outstanding customer service. As a key player in the hospitality industry, we prioritize quality, hygiene, and efficiency in every aspect of our operations. The restaurant prides itself on an inviting atmosphere, superior culinary offerings, and a dedicated team committed to excellence. Operating within a fast-paced environment, we seek highly motivated professionals to join our leadership team and uphold the standards that our guests expect and value.
Job Requirements
- Culinary education preferred
- minimum of 2 year restaurant experience required
- minimum of 1 year restaurant management experience preferred
- working knowledge of sales figures and food costs
- working knowledge of all restaurant equipment
- ability to work and communicate well with guests, subordinates, and management
- organized and detail oriented
- ability to problem solve and work independently
- deliver superior service and maximize customer satisfaction
- continuously touching tables and getting to know guests
- train, motivate, and mentor team members
- ensure compliance with sanitation and safety regulations
- adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
- maintain relationships with vendors/suppliers
- have general understanding of budgets and sales data
- assist General Manager in handling cash including DSR, petty cash, and bank deposits
- physical ability to stand or walk 100 percent of the time, communicate 80 percent, work at approx. 36 inch table/stove, reach and bend 75 percent, operate at high pace 60 percent, lift and carry up to 50 pounds 50 percent
Job Qualifications
- Culinary education preferred
- minimum of 2 year restaurant experience required
- minimum of 1 year restaurant management experience preferred
- working knowledge of sales figures and food costs
- working knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler
- ability to work and communicate well with guests, subordinates, and management
- organized and detail oriented
- ability to problem solve and work independently
- deliver superior service and maximize customer satisfaction
- train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development
- ensure compliance with sanitation and safety regulations
- adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
- maintain relationships with vendors/suppliers to ensure timely and cost-effective deliveries
- have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor
- assist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log
Job Duties
- Perform line checks with management team on a daily basis to check food plating and temperature
- monitor products received and inform management team and RM of quality problems
- interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate
- schedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis
- control food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures
- meet all health department standards for safe food handling
- monitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.)
- prepare food according to procedures and standards within time guidelines and customer specifications
- operate equipment safely determined by position and OSHA regulations
- maintain food storage, receiving, stocking, rotating as par levels dictate
- supervise food prep and cooking
- store food products in compliance with safety practices (e.g. in refrigerators)
- order food supplies and kitchen equipment, as needed
- establish and delegate work duties in each kitchen area daily
- train and monitor kitchen employees in food production principles and practices
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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