Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,300.00 - $72,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
performance bonuses
Job Description
Our company represents a vibrant and innovative boutique hospitality brand, deeply rooted in the San Francisco entrepreneurial spirit since 1981. We have built a culture that values genuine human connection, creativity, and empowerment, setting new standards in the hotel and restaurant industry. Our hospitality group is committed to providing exceptional, personalized experiences to guests while fostering a collaborative and diverse work environment where every team member's individuality is celebrated and encouraged. We believe that when people feel free to be themselves at work, they perform at their best and contribute to a lively, inclusive atmosphere that resonates with both coworkers... Show More
Job Requirements
- 1+ years of previous culinary leadership experience in a high-volume, full-service restaurant or culinary program curriculum or equivalent combination of education and experience
- bachelor's degree in Culinary Science or related certificate preferred
- flexible schedule, able to work weekends, nights, mornings, and holidays when needed
- knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends
- excellent knife skills
- leadership skills with desire to build a healthy and collaborative team
- able to multitask in a dynamic environment
- excellent interpersonal communication skills
Job Qualifications
- 1+ years of previous culinary leadership experience in a high-volume, full-service restaurant or culinary program curriculum or equivalent combination of education and experience
- bachelor's degree in Culinary Science or related certificate is preferred
- knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends
- excellent knife skills
- leadership ability with a desire to build a healthy and collaborative team
- able to multitask in a dynamic environment
- excellent interpersonal communication skills
Job Duties
- Lead aspects of the kitchen in the absence of the Executive Chef
- inventively solve any issues that arise and seize control of any problematic situations
- lead and train kitchen staff and establish a working schedule
- interview and hire employees
- plan, assign, and direct work
- appraise performance
- reward and discipline employees
- address complaints and resolve problems
- identify developable personnel and provide necessary training as positions open
- order, stock, and inspect the quality of all food items necessary for daily service
- maintain budgeted labor costs and assist in controlling overtime
- ensure that food is produced on a timely basis with a goal to execute all tickets in 20 minutes or less
- participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs
- assist the restaurant in meeting financial targets while achieving food quality service objectives
- maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink helps hospitality teams hire in one place.
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