Restaurant Cook I

Pacific Hospitality Group is a distinguished company known for its unique owner/operator approach, providing great value to investors and team members alike. As a family-focused organization, Pacific Hospitality Group is committed to long-term investment holds, enabling robust business growth along with career advancement opportunities for its employees. Their mission is to enrich people's lives by offering memorable experiences, contributing positively to communities, and honoring God through their operations. The company emphasizes long-term value creation and sustainable growth, guided by their core principles of integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment. This ensures that employees work in an environment committed to ethical business practices, continuous improvement, and a supportive, respectful workplace culture.

The role being offered at Pacific Hospitality Group is that of a Kitchen Supervisor, a pivotal position that ensures efficient and high-quality food preparation while maintaining superior customer service standards. The Kitchen Supervisor will be responsible for overseeing food production, managing kitchen staff, and ensuring compliance with all health and safety regulations. This role requires detailed knowledge of menus, recipes, and food quality standards, emphasizing effective communication, leadership, and organizational skills. The Kitchen Supervisor will actively participate in food preparation, supervise kitchen operations including line set-up and ingredient prepping, and control food presentation and portion standards. They will also be responsible for maintaining inventory and ensuring the proper storage of food items. Experience in culinary techniques such as baking, roasting, broiling, and steaming, along with expertise in the use of various kitchen equipment like blenders, mixers, and slicers, is essential.

Additionally, this position demands a hands-on approach to quality control, requiring the supervisor to monitor food cooking through tasting and temperature checks, ensuring all food leaving the kitchen meets the highest standards and is served promptly. The Kitchen Supervisor will also work closely with the stewarding department to coordinate cleaning and organization needs, manage food waste, and maintain a spotless kitchen environment. They have a critical role in guest satisfaction by addressing concerns swiftly and fostering a team environment that emphasizes mentoring and training to enhance staff performance. This role is an opportunity for those with at least two years of restaurant food preparation experience who are eager to develop leadership skills and contribute to a hospitality group that values community and sustainable growth. Culinary training or certification such as a Food Handlers Card and Responsible Beverage Service (RBS) Certification are preferred qualifications that further empower the Kitchen Supervisor to fulfill their role effectively.