Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Food and beverage discounts
employee meal program
Job Description
This esteemed restaurant is distinguished in the hospitality industry for delivering an exceptional culinary experience through its commitment to quality, innovation, and meticulous attention to detail. As a vibrant, fast-paced dining establishment, it caters to a diverse clientele who appreciate carefully curated menus and superior service. The restaurant fosters a collaborative environment where creativity and efficiency go hand in hand to meet the dynamic demands of guests and maintain high operational standards. The team continually embraces modern culinary techniques while honoring classic preparation methods, aiming to create memorable dining experiences.
The role available is that of a Kitch... Show More
The role available is that of a Kitch... Show More
Job Requirements
- High school diploma or equivalent
- Five years of professional kitchen experience including food preparation, line cook, fry cook and expediter roles
- Minimum six months in a kitchen supervisory or managerial role
- Strong communication skills
- Physical ability to lift up to 50 pounds and stand for extended hours
- Proficiency with computer systems and email
- Knowledge of food safety regulations and sanitation practices
- Experience in training and development of kitchen staff
- Ability to manage inventory, purchasing, and cost control processes
- Understanding of kitchen equipment maintenance and safety protocols
- Experience in labor cost management and payroll review
- Knowledge of workplace safety procedures and workers' compensation information
Job Qualifications
- Minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- At least 6 months experience in a similar leadership capacity
- Clear communication skills with managers, kitchen and dining room personnel, and guests
- Ability to reach, bend, stoop and lift up to 50 pounds frequently
- Capability to work standing for long periods up to 9 hours
- Proficient with computers and email
- Experience in preparing paperwork including forms, reports and schedules
- Knowledgeable of employee performance appraisal processes
- Skilled in scheduling labor to meet business activity and labor cost objectives
- Familiarity with restaurant policies regarding personnel and corrective action
- Experience training kitchen personnel in equipment operation, cleanliness and sanitation
- Ability to maintain and enforce cleaning schedules and food safety temperature controls
- Knowledge of safety training including first aid, CPR, lifting techniques and hazardous material handling
Job Duties
- Work with Executive Chef in menu planning and recipe execution
- Ensure consistency of recipes and proper use of units of measure
- Ensure all products are ordered according to predetermined product specifications and received in correct unit count and condition
- Maintain target food cost and p-mix variance below company target
- Spec all recipe items with purveyors and use the online ordering system
- Implement menu changes and develop daily specials with Executive Chef
- Control food cost and usage by following proper requisition, storage, standard recipes and waste control procedures
- Purchase and receive products ensuring quality control management
- Conduct weekly, bi-period, and period end inventories
- Track invoices and properly code products
- Monitor storage, rotation of products and ordering efficiency
- Ensure all products are labeled, brand identified and pars created
- Monitor cleanliness of all stations
- Ensure safety, security and cleanliness standards in all areas of restaurant
- Understand proper procedures for injuries on the job and workers' compensation information
- Interview, hire, evaluate and discipline kitchen personnel as appropriate
- Provide culinary training and development of all station cooks
- Orient new kitchen employees on company policies and procedures and oversee training
- Maintain consistency in kitchen operations
- Have full knowledge of all cooking stations including grill, pantry, saute, etc.
- Develop checklists for each station in Spanish and English
- Conduct hourly employee training and development programs
- Implement food knowledge programs ensuring proper recipes and portions
- Maintain safety and sanitation guidelines and monitor staff compliance
- Organize and conduct employee roundtable meetings
- Foster enthusiasm, respect and integrity among kitchen staff
- Control labor cost and meet company targets
- Comprehend daily labor reports and monitor safety programs
- Review payroll reports for accuracy including overtime
- Ensure payroll adjustments correspond to time worked, breaks and meals
- Ensure that all kitchen equipment is kept clean and in excellent working condition
- Organize and monitor unit maintenance including hood, fire extinguishers, refrigeration
- Coordinate kitchen equipment maintenance and preventative maintenance programs
- Refer to troubleshooting guidelines before calling maintenance companies
- Communicate all service calls to General Manager or Chef
- Prepare all required paperwork, forms, reports and schedules timely
- Ensure employee performance appraisals are completed on time
- Schedule labor according to anticipated business activity
- Administer corrective actions for policy violations
- Train kitchen staff on safe equipment operation
- Maintain cleaning schedules for kitchen and food storage areas
- Check and maintain proper food holding and refrigeration temperatures
- Provide safety training including first aid, CPR, lifting and handling hazardous materials
OysterLink focuses on restaurant and hospitality jobs.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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