Job Overview
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
flexible schedule
Employee Discounts
Retirement Plan
Professional Development
Meal Allowances
Job Description
This position is offered by a professional and well-established restaurant environment that prides itself on delivering exceptional culinary experiences and maintaining high standards across all aspects of food service. The restaurant specializes in a diverse range of cuisines and takes pride in its commitment to quality and guest satisfaction. It is an environment where team collaboration, effective communication, and operational excellence are paramount to success. The kitchen team is composed of highly skilled individuals who work together to ensure consistency, quality, and timely service to guests. This company not only emphasizes culinary skill but also values the ability to lead,... Show More
Job Requirements
- Minimum 2 years’ culinary experience in a high volume restaurant kitchen
- Must be a minimum of 21 years of age
- Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate
- Ability of simple reading, writing, math, and task completion skills
- Must maintain a neat, clean and well-groomed appearance
- Must be able to work with interruptions
- Must coordinate, analyze, work with precision, follow instructions, memorize, solve problems, exercise independent judgment, and make decisions
Job Qualifications
- Minimum 2 years’ culinary experience in a high volume restaurant kitchen
- Strong knowledge of food service industry, cuisines and beverages
- Ability of simple reading, writing, math, and task completion skills
- Coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making
- Organized, prioritize work, and meet deadlines
- Comprehend and follow supervisor’s instructions
- Maintain a neat, clean and well-groomed appearance
- Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate
- Must be a minimum of 21 years of age
Job Duties
- Supervise production of all butchering, sauce, vegetable and garnish production
- Ensure good turnover of products by practicing and maintaining proper rotation
- Monitor team member performance, product quality and production flow
- Foster improvements where needed
- Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs
- Audit food storeroom items for quality and consistency, food cost and revenues
- Enforce daily sanitation, hand washing and safety codes
- Analyze feedback from guests, make judgments and take action to implement suggestions for improvement
- Listen and respond to guest inquiries using a positive, clear speaking voice
- Answer questions and offer assistance to provide guest satisfaction
- Any other duties as assigned within the scope of this position
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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