Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $52,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Career growth opportunities
Employee Discounts
Training and Development
Job Description
The Aviator is a unique and vibrant restaurant that brings a modern twist to classic favorites, rooted in the rich history of the former 100th Bomb Group. Located in a scenic setting overlooking the Cleveland runways, The Aviator offers guests an exceptional dining experience featuring fresh and locally sourced ingredients. This establishment is known for its diverse menu that includes everything from premium steaks to mouth-watering burgers, catering to a wide range of tastes and occasions. Whether it's a romantic date night, a lively family gathering, or a casual happy hour with friends, The Aviator provides a welcoming atmosphere complemented... Show More
Job Requirements
- Proven experience as a sous chef or in a similar role in a high-volume kitchen
- in-depth knowledge of culinary techniques and food safety standards
- strong leadership and communication skills
- ability to work well under pressure and in a fast-paced environment
- excellent organizational and time management abilities
- culinary degree or equivalent certification is preferred
- working 50+ hours per week
Job Qualifications
- Culinary degree or equivalent certification is preferred
- proven experience as a sous chef or in a similar role in a high-volume kitchen
- in-depth knowledge of culinary techniques and food safety standards
- strong leadership and communication skills
- ability to work well under pressure and in a fast-paced environment
- excellent organizational and time management abilities
Job Duties
- Assist in menu planning and recipe development
- oversee the preparation of ingredients and cooking of dishes
- ensure adherence to recipes, portion sizes, and quality standards
- monitor food temperatures, taste, and presentation to ensure consistency
- supervise kitchen staff in the absence of the executive chef
- organize and prioritize tasks to meet service deadlines
- maintain inventory levels and order supplies as needed
- ensure compliance with health and safety regulations
- implement proper food storage and labeling procedures
- train new kitchen team on food preparation techniques and kitchen procedures
- provide ongoing coaching and feedback to improve performance
- foster a positive work environment and promote teamwork
- conduct regular inspections of food stations to maintain cleanliness and sanitation
- monitor food waste and implement strategies to minimize it
- address any issues with food quality or presentation promptly
- collaborate with the executive chef to create innovative and appealing menu items
- experiment with new ingredients and cooking techniques
- stay updated on culinary trends and incorporate them into menu offerings
- communicate with front-of-house staff to ensure smooth service
- address customer feedback and complaints in a professional manner
- uphold standards of excellent customer service
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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