Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
The hiring establishment is a full-service restaurant operating within a club, hotel, or resort environment, known for its high standards in culinary excellence and customer satisfaction. This organization prides itself on delivering high-quality dining experiences in both a la carte and banquet settings, ensuring a memorable guest experience through skillful food preparation, presentation, and exceptional service. The restaurant operates in a dynamic and fast-paced atmosphere, requiring a commitment to teamwork, quality, and innovation. The team is supported by a robust management structure, including the Executive Chef and Executive Sous Chef, fostering a culture of continuous improvement and culinary advancement.
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Job Requirements
- High school diploma or GED
- Minimum three years experience as a working chef
- Ability to lift up to 50 lbs
- Ability to work in heat-sensitive environments
- Ability to stand and walk continuously
- Flexibility to work holidays and weekends
- Full-time availability
Job Qualifications
- High school diploma or GED
- Culinary school or technical school preferred
- Minimum three years as a working chef in club, hotel, or resort
- Strong leadership skills
- Proficient in Microsoft Word and Excel
Job Duties
- Assist in setting goals and budgets with the Executive Chef
- Interview and hire new a la carte and banquet employees
- Train and onboard new employees
- Write weekly schedules adhering to labor guidelines
- Manage a la carte weekly labor costs
- Maintain food cost and labor goals
- Communicate daily with kitchen staff about operations
- Assign daily production based on staff capabilities
- Manage food production for quality and presentation
- Conduct team meetings to ensure consistency and hygiene
- Delegate tasks and follow up on completion
- Report equipment deficiencies promptly
- Manage daily and weekly inventories
- Order specialty items for banquets
- Prepare and update station booklets, recipes, and standards
- Maintain knowledge of menu preparation
- Manage food dating, labeling, and covering
- Maintain workstation safety and security
- Collaborate on menu creation for a la carte and banquets
- Maintain professional standards and manage by example
- Perform administrative duties as assigned
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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