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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Meal allowance
Job Description
Mediterraneo is a distinguished fine dining restaurant renowned for its commitment to exceptional culinary experiences and outstanding customer service. Our establishment has built a reputation for delivering expertly prepared dishes crafted from high-quality ingredients, all served in an elegant and welcoming atmosphere. We take great pride in creating an environment where innovation meets tradition to offer a unique dining experience that delights the senses. At Mediterraneo, we continuously strive to set the standard in our industry by fostering a culture of excellence, creativity, and teamwork among our staff. Maintaining a high level of professionalism and passion for food, our team... Show More
Job Requirements
- Minimum four years management experience as restaurant chef or sous chef
- Valid food safety or manager certification
- Proven expertise in food product quality, preparation, presentation, and menu design
- Ability to comprehend and apply safety and operational procedures
- Proficient with mathematical computations related to culinary operations
- Effective problem solving skills in dynamic kitchen environments
Job Qualifications
- Four years of management experience as restaurant chef or sous chef
- Food safety or manager certification
- Expertise in food products, presentation, quality, preparation, menu concept, and design
- Strong customer and client focus skills
- Ability to read and interpret safety rules, operational manuals, and procedure documents
- Proficient in basic and applied math including addition, subtraction, multiplication, division, ratios, rates, and percentages
- Problem solving skills in practical scenarios with limited standardization
Job Duties
- Oversee day to day kitchen operations including culinary responsibilities, budgeting, and staff management
- Operate as right hand to Head Chef within culinary leadership team
- Work closely with kitchen staff on daily kitchen operations
- Standardize recipes and maintain food quality and presentation standards
- Source products and supplies to develop menus and improve food production
- Resolve kitchen problems promptly and maintain discipline among staff
- Recruit, train, schedule, evaluate, and manage kitchen staff performance
- Manage inventory, purchasing, and receiving for kitchen and front of house
- Enforce strict health and hygiene regulations
- Cooperate with front of house management regarding service issues
- Expedite kitchen operations during service
- Build apprenticeship and staff development programs
- Educate staff and servers on menu and food preparation
- Monitor financial targets while ensuring food quality and service goals
- Maintain food and labor costs within budget
- Ensure overall kitchen profitability
- Maintain cleanliness in kitchen and storage areas
- Supervise cleaning of pantry, cooking line, prep kitchen, dish area, walk in, and storage area
- Coordinate and evaluate kitchen unit operations
- Foster positive work environment and morale consistent with company culture
- Manage team communication of rules and regulations according to Employee Handbook
- Carry out supervisory duties including hiring, training, evaluating, rewarding, and disciplining employees
- Address and resolve employee complaints and operational problems
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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