Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,500.00 - $70,900.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional Development
Job Description
Mediterraneo is a distinguished fine dining restaurant known for its exquisite Mediterranean cuisine and exceptional guest experiences. Situated in a prime location, Mediterraneo prides itself on delivering high-quality dishes crafted with fresh, locally sourced ingredients and innovative culinary techniques. The restaurant’s ambiance is designed to provide a luxurious and inviting atmosphere where patrons can enjoy meticulously prepared meals paired with excellent service. Renowned for its commitment to culinary excellence and customer satisfaction, Mediterraneo has become a beloved destination for food enthusiasts and connoisseurs alike. The establishment fosters a culture of creativity, teamwork, and continuous improvement within its kitchen and front-of-house... Show More
Job Requirements
- minimum of 4 years management experience in culinary roles
- possession of food safety or manager certification
- strong understanding of food product and presentation standards
- ability to read and follow detailed instructions and safety procedures
- ability to perform necessary mathematical calculations
- excellent problem-solving capabilities
- ability to work efficiently under pressure
- leadership and staff management skills
- knowledge of health and hygiene regulations
- effective communication and organizational skills
Job Qualifications
- 4 years management experience as a restaurant chef, executive sous chef, or executive chef
- food safety/manager certification
- customer/client focus
- expertise in food product, presentation, quality, and preparation
- knowledge of menu concept and design
- ability to read and interpret safety rules, operating instructions, and procedure manuals
- strong numerical skills including addition, subtraction, multiplication, division, and calculation of rate, ratio, and percent
- problem-solving skills in variable and non-standardized situations
Job Duties
- oversee day-to-day kitchen and back-of-house operations including culinary responsibilities, budgeting, and staff management
- operate as the right-hand chef to the Executive Chef in the culinary leadership team
- work closely with culinary staff and sous chef in day-to-day kitchen operations
- assist in standardizing recipes and menu development
- maintain food quality and guest satisfaction
- ensure compliance with health and hygiene standards
- recruit, train, schedule, and manage kitchen staff including performance evaluation and disciplinary actions
- manage inventory, purchasing, and receiving of all kitchen and front-of-house products
- cooperate with front of house management to resolve service issues
- expedite during service ensuring timely meal production
- develop staff apprenticeship and training programs
- participate in service education through daily pre-shift meetings and menu discussions
- maintain food and labor costs within budget
- supervise the cleanliness of pantry, cooking line, prep kitchen, dish area, walk-in, and storage
- instill company culture and build morale
- carry out supervisory responsibilities according to policies and laws
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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