Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
The hiring establishment is a dynamic and reputable restaurant dedicated to providing exceptional culinary experiences. Known for its commitment to quality and service, this establishment emphasizes meticulous attention to food preparation, sanitation, and employee training. The restaurant fosters a collaborative environment where innovation meets tradition, aiming to deliver consistently high-quality dishes while maintaining cost control and operational efficiency. It is committed to upholding outstanding standards in cleanliness, food safety, and customer satisfaction, ensuring that every visit exceeds guest expectations.
The role available is primarily responsible for overseeing all kitchen functions including food purchasing, costing, preparation, and maintaining quality standards. ... Show More
The role available is primarily responsible for overseeing all kitchen functions including food purchasing, costing, preparation, and maintaining quality standards. ... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 5 years’ experience in kitchen roles including food preparation, line cook, fry cook and expediter
- At least 6 months supervisory experience in a similar kitchen role
- Ability to communicate effectively with managers, staff and guests
- Physical ability to reach, bend, stoop and lift up to 50 pounds frequently
- Ability to stand for long hours up to 9 hours
- Proficient with computer and email
- Strong organizational skills to prepare paperwork, reports, and schedules
- Knowledge of and adherence to company policies on employee performance and training
- Experience in labor scheduling and cost control
- Ability to administer discipline in alignment with company policies
- Skilled in training for equipment safety, sanitation and food safety
- Experience in maintaining cleaning standards and food safety compliance
- Knowledge of safety procedures including first aid and CPR
Job Qualifications
- A 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 supervisory capacity
- Ability to communicate clearly with managers, kitchen and dining personnel, and guests
- Physical ability to reach, bend, stoop and frequently lift up to 50 pounds
- Ability to work standing for long periods of time up to 9 hours
- Proficiency with computers and email
- Prepared to oversee paperwork including forms, reports and schedules
- Knowledge of restaurant policies on employee performance appraisals
- Experience scheduling labor to meet business needs while controlling costs
- Ability to administer consistent corrective action for policy violations
- Skilled in training kitchen personnel in safe operation of equipment and sanitation
- Experience in maintaining cleaning schedules and monitoring food holding temperatures
- Knowledge of safety training in first aid, CPR, lifting techniques and handling hazardous materials
Job Duties
- Work with Executive Chef in menu planning and recipe execution
- Ensure consistency of recipes and proper use of units of measure
- Ensure that 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 manage online ordering system
- Implement menu changes and develop daily specials with Executive Chef
- Control food cost and usage by following proper requisition of products, storage procedures, standard recipes and waste control
- Manage purchasing and receiving procedures with quality control
- Conduct weekly, bi-period, and period end inventories as needed
- Track invoices and ensure proper coding
- Monitor storage, rotation, 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 restaurant areas
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel
- Provide culinary training and development of all station cooks
- Maintain consistency in all facets of kitchen operations
- Complete knowledge of all cooking stations and menu services
- Develop checklists for each station in Spanish and English
- Provide hourly employee training and development
- Ensure compliance with food safety regulations
- Organize and conduct employee roundtable meetings
- Foster enthusiasm, respect, and integrity among kitchen staff
- Work with chef to control labor cost and hit company targets
- Monitor workmen’s comp and safety programs
- Review payroll reports for accuracy and overtime issues
- Ensure proper cleaning and maintenance of all equipment
- Coordinate kitchen equipment maintenance and preventive maintenance programs
- Communicate all service calls to General Manager or Chef
OysterLink - a hiring platform for restaurants and hotels.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: