Job Overview
Employment Type
Hourly
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $60,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Shift Differentials
Job Description
The hiring establishment is a dynamic culinary operation that prides itself on delivering exceptional food quality and service within a fast-paced, high-volume environment. This organization employs a robust team of culinary professionals who are dedicated to upholding the highest standards of food safety, quality, and operational excellence. Focused on fostering leadership growth and culinary skills, the company provides a structured environment where culinary staff can develop their careers and expand their expertise. The setting is primarily hourly, non-exempt positions with competitive pay beginning at $24 per hour plus a $0.50 shift differential, with opportunities for increases based on performance evaluated... Show More
Job Requirements
- 3-5 years of culinary experience including supervisory or lead responsibilities
- ServSafe Manager Certification or ability to obtain during training period
- HACCP Certification and CPR Training required within first 60 days
- ServSafe Allergen Certification preferred or required upon hire
- Strong understanding of high-volume food production and kitchen operations
- Ability to lead while remaining hands-on and production-focused
- Ability to stand for extended periods and lift up to 50 lbs
- Must be able to work flexible schedules including early mornings, evenings, weekends, and holidays as needed
- Overtime eligible based on business needs and scheduling
Job Qualifications
- 3-5 years of culinary experience including supervisory or lead responsibilities
- ServSafe Manager Certification or ability to obtain during training period
- HACCP Certification and CPR Training required within first 60 days
- ServSafe Allergen Certification preferred or required upon hire
- Strong understanding of high-volume food production and kitchen operations
- Ability to lead while remaining hands-on and production-focused
Job Duties
- Serve as the acting kitchen lead in the absence of the Executive Chef
- Supervise, guide, and support kitchen staff during shifts
- Lead daily production planning, prep lists, and station execution
- Ensure food quality, presentation, portioning, and timing standards are met
- Maintain clear communication and workflow during high-volume service
- Assist with onboarding and training of new kitchen staff
- Execute and monitor HACCP and food safety protocols
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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