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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 programs
flexible scheduling
Job Description
Our client is a well-established restaurant known for high-quality cuisine and exceptional customer service. With a focus on delivering an outstanding dining experience, the restaurant is committed to maintaining high standards of food preparation, safety, and cleanliness. As a key part of its operations, the restaurant prides itself on fostering a collaborative and supportive work environment where team members are motivated to grow and excel in their roles. The establishment is dedicated to not only providing excellent meals to its guests but also ensuring operational efficiency and strong financial performance through careful management practices. The restaurant operates with a strong... Show More
Job Requirements
- Culinary education preferred
- Minimum of two years restaurant experience required
- Minimum of one year restaurant management experience preferred
- Working knowledge of sales figures and food costs
- Working knowledge of restaurant equipment such as knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler
- Ability to communicate well with guests, subordinates, and management
- Organizational and detail orientation skills
- Ability to problem solve and work independently
- Knowledge of sanitation and safety regulations
- Familiarity with ServSafe Alcohol, Food, OSHA, and HACCP standards
- Ability to maintain relationships with vendors and suppliers
- Basic understanding of budgeting and sales data analysis
- Ability to assist in cash handling and financial record keeping
Job Qualifications
- Culinary education preferred
- Minimum of two years restaurant experience required
- Minimum of one 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 and 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 daily sales reports, 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 regional manager of quality problems
- Interview, hire, evaluate, reward and discipline or 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 including actual vs. theoretical, cost of goods sold, product on hand, profit and loss
- Prepare food according to procedures and standards within time guidelines and customer specifications
- Operate equipment safely as determined by position and OSHA regulations
- Maintain food storage, receiving, stocking, rotating as par levels dictate
- Supervise food preparation and cooking
- Store food products in compliance with safety practices such as proper refrigeration
- 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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