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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $37,400.00 - $60,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
employee discount
Retirement Plan
Meal allowance
Career development opportunities
Job Description
The hiring establishment is a reputable restaurant known for its commitment to exceptional cuisine and outstanding customer service. This restaurant prides itself on delivering high-quality dining experiences through a talented and highly motivated team. Operating in a fast-paced and dynamic environment, the restaurant emphasizes a culture of excellence, teamwork, and continuous learning. It caters to a diverse clientele seeking delicious meals prepared with the utmost care and attention to detail. The establishment is dedicated to maintaining stringent health and safety standards while ensuring a warm and inviting atmosphere for both guests and staff. As part of its operational framework, the... Show More
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 including 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
- Continuously touch tables and get to know guests
- Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback
- Ensure compliance with sanitation and safety regulations
- Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
- Safeguard team members and facility by ensuring all safety and security policies are adhered to
- Maintain relationships with vendors/suppliers to ensure timely and cost-effective deliveries
- General understanding of budgets and analyze sales data to meet revenue goals while controlling cost from food waste and labor
- Assist General Manager in overseeing proper cash handling including accurate DSR, petty cash, making bank deposits and logging deposits
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
- Monitors products received and informs 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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