Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
performance bonuses
Job Description
Our establishment is dedicated to providing exceptional hospitality experiences, showcasing a commitment to serving stakeholders and enriching the experiences of both guests and team members. As a renowned restaurant and hospitality venue, we pride ourselves on adhering to high standards of quality and service that consistently exceed expectations. At the core of our mission is the creation of extraordinary experiences through unparalleled hospitality, which is reflected comprehensively in every aspect of our operations, particularly within our back of house team. The cohesive environment we strive to maintain hinges on strong communication, organizational excellence, and an unwavering focus on operational efficiency... Show More
Job Requirements
- 2 years full-service restaurant experience in a management position
- working kitchen knowledge of butchering and portion control
- strong communication and organizational skills
- ability to remain calm and composed in high-pressure situations
- expertise in iconic hospitality
- proficiency in POS/Micros systems
- ability to speak, read, write and understand the primary language of the work location
- physical ability to reach, bend, push and pull items for up to 2 hours daily
- ability to use fingers, hands, arms and shoulders repetitively for up to 6 hours daily
- capability to stand and maintain well-paced mobility for multiple hours
- sense of balance and ability to bend, kneel and lift items frequently weighing up to 50 pounds
Job Qualifications
- 2 years full-service restaurant experience in a management position
- working kitchen knowledge—butchering and portion control
- be an expert in iconic hospitality
- must have solid communication and organizational skills
- knowledge of iconic hospitality standards
- understanding of prep duties
- food storing and cooling knowledge
- proficiency in food handling
- experience in butchering and portion control
- familiarity with POS/Micros systems
- experience with cash handling
- skills in food and labor cost control
- inventory control experience
- ability to perform administrative tasks
- purchasing experience
- knowledge of safety and sanitation procedures
- ability to maintain neat, clean and organized work environments
Job Duties
- Provides support to Executive Chef in all areas of responsibility
- manages back of house team members, operations, and food production for the restaurant and FIREBAR
- provides direction, discipline and training to team members by coaching, counseling, and providing feedback and termination recommendations
- accountable for ordering and receiving produce, seafood, and main food orders
- conducts daily / bi-weekly inventory with team
- responsible for scheduling back of house team members
- responsible for team development by interviewing and hiring back of house team members to maintain staffing goals
- supervises and participates in butchering and portion control on each shift
- responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen
OysterLink is a restaurant, hospitality, and hotel job platform.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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