Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $56,100.00 - $75,800.00
Work Schedule
Standard Hours
Benefits
competitive salary
Paid vacation
paid sick days
dining discount
401k with match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
Water Grill is a highly esteemed seafood restaurant with over 25 years of experience in Southern California, acclaimed for delivering exceptional quality and freshness in its fish preparations. Recognized by the internationally acclaimed Zagat Guide as "the best seafood in Southern California," Water Grill has built a stellar reputation among seafood enthusiasts and diners seeking an unparalleled dining experience. As a leader in the culinary scene, Water Grill places immense value on quality, innovation, and hospitality, creating an environment that celebrates the finest seafood offerings paired with exquisite service. This established restaurant has cultivated a loyal customer base and continues... Show More
Job Requirements
- Minimum of 21 years of age
- 2 year experience as a cook supervisor/sous/kitchen manager
- High school graduate
- Any formal culinary training
- Ability to analyze and participate in financial planning
- Ability to communicate verbal and written English with guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation method/time, ingredients, quality standards, taste, appearance, texture, temperature, garnish and method of presentation
- Ability to lift up to 40 lbs, 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Qualifications
- Minimum of 21 years of age
- 2 year experience as a cook supervisor/sous/kitchen manager
- High school graduate
- Any formal culinary training
- Ability to analyze and participate in financial planning
- Ability to communicate verbal and written English with Guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation method/time, ingredients, quality standards, taste, appearance, texture, temperature, garnish and presentation
- Ability to lift up to 40 lbs, typical 10-20 lbs
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, typical 4 feet
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Duties
- Complete opening and closing duties as assigned to set up the day for success
- Creating prep lists for all kitchen crew
- Support the preparation of all food items for meal period and next service
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
- Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards
- Develop all kitchen crew for cross training and promotion
- Participate and lead roll out programs to the menu, seasonal items, and recipe changes
- Supports the corrective action plans for kitchen
- Participates in interviews and selection of new kitchen crew
- Interacts with Guests - table visits, complaints, special requests
- Participates all kitchen crew meeting
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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