Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $80,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Compensation bonus
Monthly stipend
Professional development opportunities
Employee meal discounts
Job Description
This dynamic opportunity is with a renowned restaurant group that is well-established in the hospitality industry. Known for its commitment to culinary excellence and exceptional service, our client focuses on delivering memorable dining experiences across multiple locations. They are recognized for fostering a vibrant work culture that emphasizes teamwork, accountability, and continuous improvement, underpinned by their core values: Hustle As One, Perfect the Pieces, and Build With Purpose. The group offers a supportive environment where employees are encouraged to grow professionally while contributing to the company’s overarching mission of hospitality excellence. This company operates full-service restaurants that prioritize quality ingredients,... Show More
Job Requirements
- High school diploma or equivalent
- minimum 3 years of kitchen supervisory experience
- working knowledge of food safety regulations
- ability to manage multiple tasks simultaneously
- strong leadership and interpersonal skills
- proficiency with restaurant software systems
- availability to work flexible hours including weekends and holidays
Job Qualifications
- Previous kitchen management or culinary leadership experience
- strong knowledge of food safety and sanitation standards
- proven ability to lead and develop teams
- experience with inventory and cost control
- familiarity with point-of-sale and restaurant management software
- excellent communication and organizational skills
- ability to work effectively under pressure
- culinary degree or related certification preferred
Job Duties
- Promote and uphold core values including hustle as one, perfect the pieces, and build with purpose
- foster a culture of hospitality, accountability, and teamwork in the kitchen
- manage daily back-of-house operations including prep, service, cleaning, and closing
- maintain a safe, organized, and efficient kitchen environment
- ensure compliance with food safety, hygiene, and sanitation standards
- conduct regular line checks, tastings, and quality control audits
- recruit, train, coach, and manage back-of-house staff including line cooks, prep cooks, and dishwashers
- conduct daily pre-shift meetings and provide ongoing training
- provide feedback and hold team accountable for consistent execution
- identify and mentor high-potential team members
- oversee purchasing, receiving, and storage of food and supplies
- manage food costs, portion control, and waste tracking
- submit purchasing requests per approval policies
- monitor and adjust labor schedules to meet sales and labor goals
- partner with Chef and General Manager on menu rollouts
- enforce standard recipes and portion sizes
- provide feedback on menu performance and guest response
- support front-of-house leaders in guest experience delivery
- respond to food-related guest concerns and ensure timely service recovery
- be present on the floor during service to monitor food quality and team performance
- assist in equipment maintenance and repairs
- collaborate with front-of-house leaders for special events and private dining
- participate in weekly manager meetings and EOS initiatives
- assist with training and onboarding during new restaurant openings
- complete other tasks as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.