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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
meal discounts
Job Description
Our hiring establishment is a renowned restaurant committed to delivering exceptional dining experiences through excellence in food quality, service, and hospitality. As a local favorite and a respected presence in the culinary industry, we pride ourselves on maintaining high standards of kitchen operations and fostering a positive, productive work environment. The restaurant is known for its dedication to culinary craftsmanship and customer satisfaction, combining innovation with traditional techniques to create memorable meals for its patrons. Our team values leadership, teamwork, and continuous improvement to ensure the best possible service and a rewarding workplace for all employees. We offer a position... 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
- Ability to work and communicate well with guests, subordinates, and management
- Organized and detail oriented
- Ability to problem solve and work independently
- 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 in cash handling and deposit logging
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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