Job Overview
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $60,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Shift Differentials
Uniform allowance
Job Description
The hiring establishment is a high-volume restaurant kitchen that is deeply committed to delivering exceptional culinary experiences in a dynamic and fast-paced environment. This restaurant is renowned for its dedication to quality, operational efficiency, and customer satisfaction within the food service industry. Operating with a professional team, it aims to provide outstanding service utilizing fresh ingredients, innovative recipes, and meticulous food preparation standards. The establishment prioritizes the professional growth of its employees while fostering a culture that values teamwork, education, and guest-centric service.
The role on offer is a supervisory culinary position focused on directing the production process that include... Show More
The role on offer is a supervisory culinary position focused on directing the production process that include... Show More
Job Requirements
- Minimum two years culinary experience in a high volume restaurant kitchen
- Ability to coordinate, analyze, work with precision, follow instructions, memorize, solve problems, exercise independent judgment and make decisions
- Ability of simple reading, writing, math and task completion skills
- Flexibility to work all shifts including holidays, nights and weekend hours
- Must be minimum of 21 years of age
Job Qualifications
- Minimum two years culinary experience in a high volume restaurant kitchen
- Strong knowledge of food service industry, cuisines and beverages
- Ability to coordinate, analyze, work with precision, follow instructions, memorize, solve problems, exercise independent judgment and make decisions
- Ability of simple reading, writing, math and task completion skills
- Ability to organize, prioritize work and meet deadlines
- Ability to comprehend and follow supervisor's instructions
- Ability to maintain a neat, clean and well-groomed appearance
- Flexibility to work all shifts including holidays, nights and weekend hours as business needs dictate
- Must be 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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