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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $60,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Supplemental Insurance
discounts
401(k)
Bonus opportunities
Team member rewards program
Vacation and sick paid time off
Job Description
The SERG Restaurant Group is a highly acclaimed hospitality company known for its dedication to quality cuisine, exceptional service, and genuine hospitality across a variety of dining establishments. With a strong presence in the hospitality industry, SERG prides itself on creating memorable dining experiences while maintaining rigorous standards in food preparation, presentation, and customer satisfaction. The group embraces diversity and inclusivity in its workplace, offering equal employment opportunities to all candidates regardless of race, color, religion, sex, national origin, disability status, protected veteran status, or other legally protected characteristics. Operating multiple restaurants and dining concepts, SERG focuses on culinary innovation,... Show More
Job Requirements
- Ability to work a flexible schedule including days, evenings, weekends, and holidays
- able to lift up to 60 pounds frequently
- able to stand for up to 9 hours
- eligible to work in the United States
Job Qualifications
- 1-2 years of back of house management experience preferred
- at least 6 months experience in a similar capacity
- ability to perform basic math calculations
- proficient in using Microsoft Office
- effective communication skills with managers, kitchen and dining personnel, and guests
- ServSafe Certification or plan to receive one within 3 months
Job Duties
- Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group
- monitor sanitation practices to ensure that employees follow standards and regulations
- maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas
- check the quality of raw or cooked food products to ensure standards are met
- check and maintain proper food holding and refrigeration temperature control points
- control food cost and usage by following proper requisition of products, storage procedures, standard recipes, and waste control procedures
- supervise or coordinate activities of cooks or workers engaged in food preparation
- ensure consistent preparation and serving of food according to recipes, portioning, and standards
- inspect supplies, equipment, and work areas for conformance to standards
- ensure deliveries follow receiving policies
- determine production schedules and staffing needs
- check quantity and quality of received products
- prepare and cook foods for guests or functions
- enforce restaurant policies regarding personnel and administer corrective actions
- collaborate on recipe and menu development
- ensure equipment cleanliness and maintenance
- prepare paperwork including forms, reports, and schedules
- attend employee meetings and suggest improvements
- coordinate with employees to meet guest needs and support operations
- fill-in for employees as needed
- estimate supply amounts and costs
- instruct FOH and BOH in food preparation and presentation
- work with managers to plan and price menu items and establish portion sizes
- schedule personnel to meet business demands and labor cost goals
- make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen staff
- demonstrate new cooking techniques or equipment to staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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