Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $16.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k)
Flexible spending account
Employee assistance program
employee dining discount
Wine discount
Daily family meal
Educational opportunities
Referral Bonus
uniform
Job Description
Vertice Hospitality is a distinguished restaurant group known for its commitment to culinary excellence, genuine hospitality, and creating memorable dining experiences. The company operates several innovative dining concepts that emphasize locally sourced ingredients, sustainable practices, and chef-driven menus. Within the vibrant and competitive hospitality industry, Vertice Hospitality stands out by fostering a collaborative team environment and prioritizing employee growth and satisfaction. As a respected employer, the company offers competitive compensation, comprehensive benefits, and opportunities for career advancement to nurture talent within their portfolio. This dedication to both guest experience and staff development defines the company’s strong reputation and continuous growth... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years of culinary management experience in a fine dining atmosphere
- Ability to work flexible schedules including nights, weekends, holidays
- Physical ability to stand for prolonged periods and lift up to 50 pounds
- Strong communication skills in English
- Ability to work in a fast-paced environment under pressure
- Commitment to teamwork and leadership principles
Job Qualifications
- Minimum 3 years of culinary management experience in fine dining
- Commitment to quality and hospitality
- Strong organizational and multitasking skills
- Excellent verbal and written communication skills
- Fluent in English
- Integrity and fairness
- Ability to work long hours standing and lift 50 pounds
- Good math skills and computer proficiency
Job Duties
- Assist in developing and implementing menus including daily specials utilizing surplus product and trim
- Ensure all food and products are prepared and served according to recipes, portioning, cooking and serving standards
- Expedite service efficiently and effectively maintaining pace and food quality
- Coordinate orders with farms, purveyors and other suppliers
- Work collaboratively to improve guest experience, service, effectiveness, training and retention
- Attend all scheduled employee meetings and contribute to ideation sessions
- Supervise kitchen team providing guidance and ensuring quality standards
- Mentor staff to promote growth in food, wine, service, technique and agriculture
- Communicate policies, standards and training programs to team members
- Administer corrective actions in coordination with HR and CDC
- Provide training and mentorship for new hires
- Schedule labor anticipating business needs while controlling costs
- Review and approve payroll in line with company procedures
- Maintain training manuals and safety programs, conduct employee evaluations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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