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Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $70,000.00 - $85,000.00
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Work Schedule

Standard Hours
Split Shifts

Job Description

Mediterraneo is a renowned fine dining restaurant known for its exceptional culinary experiences and commitment to quality. Located in a vibrant community, Mediterraneo prides itself on blending traditional Mediterranean flavors with innovative culinary techniques, delivering memorable dining occasions for its guests. The restaurant is dedicated to maintaining the highest standards of food quality, presentation, and service, ensuring a luxurious and satisfying dining atmosphere. With a focus on fresh, locally sourced ingredients and an expertly crafted menu, Mediterraneo stands out as a premier destination for food enthusiasts and those seeking an extraordinary dining experience. As part of its commitment to excellence,... Show More

Job Requirements

  • minimum 4 years management experience as a restaurant chef or sous chef
  • food safety and manager certification
  • strong customer and client focus with expertise in food product, presentation, quality, preparation, and menu design
  • ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
  • proficiency with arithmetic operations including addition, subtraction, multiplication, and division with whole numbers, fractions, and decimals
  • capability to compute rate, ratio, and percent
  • effective problem-solving skills and ability to deal with concrete variables in limited standardization situations

Job Qualifications

  • minimum 4 years management experience as a restaurant chef or sous chef
  • food safety and manager certification
  • expertise in food product, presentation, quality, preparation, menu concept, and design
  • ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals
  • proficiency in basic math including addition, subtraction, multiplication, and division with whole numbers, fractions, and decimals
  • ability to compute rate, ratio, and percent
  • strong problem-solving skills with ability to manage variables in non-standard situations

Job Duties

  • manage day-to-day kitchen operations and back-of-house culinary responsibilities including budgeting and staff management
  • operate as the second-in-command to the Head Chef in culinary leadership
  • oversee daily kitchen staff activities and ensure adherence to standardized recipes
  • maintain high food quality and guest satisfaction
  • enforce food presentation standards at all times
  • source new products and supplies for menu development
  • improve food production processes
  • resolve kitchen issues promptly
  • recruit, train, schedule, and evaluate kitchen staff
  • monitor staff performance and maintain discipline
  • handle inventory, purchasing, and receiving of food and supplies
  • enforce health and hygiene standards
  • coordinate with front of house management on service issues
  • expedite orders during service
  • build apprenticeship and staff development programs
  • educate team through daily pre-shift and menu meetings
  • ensure timely meal production and server menu knowledge
  • meet financial targets while balancing quality and service
  • identify and report operational challenges affecting financial goals
  • maintain food and labor costs within budget
  • ensure overall kitchen profitability
  • supervise daily cleaning and maintain kitchen facility cleanliness
  • direct, coordinate, and evaluate kitchen unit activities
  • foster positive workplace culture and morale
  • carry out supervisory responsibilities following policies and laws
  • conduct employee interviews, hiring, and training
  • plan, assign, and direct kitchen work
  • appraise performance and address staff issues
  • use employee handbook for consistent communication of rules and regulations

Job Criteria

Experience

Mid Level (3-7 years)


Job Location

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