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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
The hiring establishment is a reputable and high-volume culinary operation that prides itself on delivering exceptional food quality, consistency, and safety standards. This company operates within the food and beverage industry and is known for maintaining a clean, safe, and healthy working environment while emphasizing operational excellence. The establishment is committed to maintaining high standards in kitchen operations, inventory control, staff development, and customer satisfaction, positioning itself as a leader in the culinary field. Their focus on quality, safety, and employee development makes it a desirable workplace for culinary professionals seeking career growth and impactful roles.
The role ... Show More
The role ... Show More
Job Requirements
- Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university
- Two years progressively more challenging experience in a large volume, high quality food establishment
- Knowledge of menu planning, soups, sauces, meat, poultry and seafood items
- Knowledge of food & labor costs
- Must possess excellent customer service and employee relations skills
- Good oral and written communication skills, must be fluent and literate in English
- Compliance with all regulatory, governmental, and safety requirements
Job Qualifications
- Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university
- Two years progressively more challenging experience in a large volume, high quality food establishment
- Excellent interpersonal, communication, coaching, team building and problem solving skills
- Experience in motivating staff through appropriate incentive programs and training
- Knowledge of menu planning, soups, sauces, meat, poultry and seafood items
- Knowledge of food & labor costs
- Proven problem solving and critical thinking skills
- Must possess excellent customer service and employee relations skills
- Good oral and written communication skills, must be fluent and literate in English
- Must be able to listen and respond to visual and aural cues
- Successful or better performance against Performance Appraisal Standards
- Compliance with all regulatory, governmental, and safety requirements
- Effective labor management to minimize overtime and ensure appropriate staff assignment to guest traffic flow
- Development of team to include completion of all required training and knowledge of all policies and procedures relating to their positions
- Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment
Job Duties
- Responsible for proper scheduling to ensure a clean, safe and healthy working environment
- Responsible for all labor and inventory control costs
- Responsible for controlling company assets
- Responsible for adherence to all safety regulations
- Responsible for hiring, training and development of employees
- Responsible for the maintenance and preventive maintenance of all kitchen and dish room equipment
- Maintain the stocking and correct inventory of chemical products
- Responsible for the upkeep of proper tools
- Responsible for culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities
- Executes and audits supplies and inventory items insuring cost controls
- Administers all aspects of food preparation ensuring kitchen is clean, well stocked and problem-free
- Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items
- Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed
- Accountable for meeting or exceeding all State and Company sanitation requirements (ServSafe)
- Supports safety and accident prevention programs (knife handling, proper lifting)
- Monitoring/implementation of garbage separation and disposal as per standards
- Accountability for all kitchen staff for day to day operations to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including separation
- Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction
- Visibility to customer, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues
- Presents oneself as a credit to Company and encourages others to do the same
- Communicates variances from established standards to Food & Beverage Director
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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