Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $44,000.00 - $71,600.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
employee recognition programs
meal discounts
Job Description
The hiring establishment is a dynamic and established restaurant that has proudly been awarded the Great Place to Work Certificate for the years 2024/2025 and 2025/2026. This prestigious recognition reflects the organization's commitment to fostering an inclusive, supportive, and motivating work environment where team members can thrive and grow both professionally and personally. The restaurant industry in which this company operates is known for its fast-paced and demanding nature, but this company distinguishes itself by emphasizing quality, teamwork, and innovation. The organization is dedicated to maintaining high standards in food preparation, service, employee development, and operational efficiency.
The ... Show More
The ... Show More
Job Requirements
- Education and/or experience relevant to culinary field
- Minimum of 5 years in varied kitchen roles including food preparation, line cooking, fry cooking and expediting
- Minimum of 2 years management experience
- Experience working in high volume kitchen operations, including lunch and dinner services
- Ability to multitask effectively in fast-paced kitchen environments
- Strong leadership and effective communication abilities
- Ability to accept direction and feedback constructively
- Proficiency in reading, speaking and interpreting English documents
- Physical ability to reach, bend, stoop and lift up to 50 pounds frequently
- Capability of standing for extended periods up to 10 hours
- Ability to apply common sense and problem-solving skills to routine and standardized situations
Job Qualifications
- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- A minimum of 2 years of experience in management
- Experience in a high volume kitchen that includes lunch and dinner service
- Ability to multitask and adapt in prep, line work, expo, and menu creativity at any given moment
- Leadership, management and effective communication skills
- Ability to take direction and feedback well
- Ability to read, speak and interpret documents in clear English
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
Job Duties
- Manage and run production lines while coaching and developing lead team associates
- Helps with the Chef de Cuisine on food Cost of Goods (COGs)
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
- Fill in where needed to ensure guest service standards and efficient operations
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labors cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
- Responsible for training kitchen personnel in cleanliness and sanitation practices
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- Check and maintain proper food holding and refrigeration temperature control points
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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