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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $31,500.00 - $50,400.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
performance-based incentives
Career development opportunities
Health Insurance
Dental Insurance
401k
Vision Insurance
Employee Discounts
Job Description
Walk-On's Sports Bistreaux is one of the fastest growing franchises in America, offering customers a unique blend of energetic gameday atmosphere and authentic Louisiana-inspired cuisine. As a casual dining full-service restaurant, Walk-On's stands out in the industry through its commitment to high-volume sales, scratch-made food, and large-scale operations. Each location boasts a seating capacity of around 300 guests, dedicated to creating memorable dining experiences driven by exceptional service and culinary excellence. With its passionate approach to food and fun, Walk-On’s fosters a culture where team camaraderie and a shared dedication to winning are integral to its success.
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Job Requirements
- Ability to lift 50 lbs
- Ability to stand for 10 plus hours
- Ability to tolerate high temperature and moisture for extended periods of time
- Ability to work at a fast pace for 10 plus hours
- Ability to adhere to uniform guidelines
- Understanding of food safety guidelines
- Have reliable form of transportation
Job Qualifications
- Minimum of 2 years of kitchen management experience in full-service restaurants, preferably in a high-volume environment
- Demonstrated ability in leading a kitchen team and managing food production
- Strong knowledge of food safety and sanitation regulations
- Excellent leadership and communication skills
- Ability to work a flexible schedule, including weekends and holidays
- Passion for team member development and commitment to delivering high-quality, scratch-made food
Job Duties
- Oversee all aspects of kitchen operations, ensuring delivery of high-quality, scratch-made food
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs
- Ensure all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- Develop and maintain systems for food production that maximize efficiency and quality
- Implement and uphold stringent standards of cleanliness and sanitation in the kitchen
- Conduct high-level training programs for kitchen staff, focusing on culinary skills, food safety, and operational procedures
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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