Job Overview
Compensation
Type:
Salary
Rate:
Range $45,700.00 - $61,600.00
Benefits
competitive salary package
Opportunities for professional development and career advancement
Supportive and collaborative work environment
Employee meals and discounts
health insurance options
Paid Time Off
Uniforms Provided
Job Description
Our hiring establishment is a dynamic and respected restaurant dedicated to delivering exceptional dining experiences through the highest standards in food quality, service, and hospitality. Recognized for creating a warm and welcoming atmosphere, our restaurant prides itself on maintaining an environment where both our guests and team members feel valued. With a strong commitment to excellence, we continuously seek to innovate in our culinary offerings while upholding consistent standards that reflect our brand's integrity and passion for food. We emphasize teamwork, continuous learning, and professional growth within our staff, making us a preferred employer in the hospitality sector. This position... Show More
Job Requirements
- At least a high school diploma or equivalent
- 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 supervisory or managerial kitchen position
- Excellent communication skills
- Physical ability to reach, bend, stoop and frequently lift up to 80 pounds
- Ability to work standing for extended periods
- Commitment to maintaining high sanitation and cleanliness standards
- Ability to work flexible hours including weekends and holidays
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 capacity
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
- Be able to reach, bend, stoop and frequently lift up to 80 pounds
- Be able to work in a standing position for long periods of time (up to 9 hours)
- A passion for extreme hospitality
Job Duties
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
- Promote and maintain positive attitude with all team members
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
- Responsible for training kitchen personnel in cleanliness and sanitation practices
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- Check and maintain proper food holding and refrigeration temperature control points
- Ensure guest service standards and efficient operations
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
- Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- Work with Chef de Cuisine to plan and price daily specials that are consistent with the restaurant's concept
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- Control food cost and usage by following proper product storage procedures, standard recipes and waste control procedures
- Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
Job Location
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