Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,800.00 - $65,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
employee discount
quarterly bonuses
Job Description
The Crunkleton is a distinguished restaurant renowned for its commitment to delivering a thoughtfully curated made-from-scratch menu in a high-volume, full-service dining environment. Known for its dedication to quality ingredients and exceptional guest experiences, The Crunkleton has earned a reputation for excellence in both culinary innovation and operational standards. The establishment prides itself on fostering a collaborative and professional atmosphere where both front-of-house and back-of-house teams work seamlessly to exceed guest expectations. By emphasizing leadership, staff development, and continuous improvement, The Crunkleton offers a rewarding workplace for culinary professionals seeking to advance their careers in a dynamic and supportive environment.Show More
Job Requirements
- Bachelor’s degree or equivalent culinary experience
- Minimum 3 years of supervisory experience in a restaurant kitchen
- Serve-Safe certification
- Food Manager’s Certificate
- Excellent leadership and communication skills
- Ability to work flexible hours including nights, weekends and holidays
- Strong organizational skills and attention to detail
- Ability to lift up to 50 pounds and stand for extended periods
- Commitment to maintaining a safe and clean work environment
- Experience with inventory and cost management systems
Job Qualifications
- Proven leadership experience in a high-volume culinary environment
- Strong knowledge of food quality standards and kitchen operations
- Experience managing a full-service restaurant kitchen
- Ability to lead and develop culinary teams
- Exceptional communication and time management skills
- Competency in scheduling and inventory management
- Serve-Safe certification and Food Manager’s Certificate
- Familiarity with food cost management and waste reduction
- Experience with performance reviews and training systems
- Ability to maintain professionalism under pressure
- Commitment to food safety and sanitation standards
- Strong problem-solving and organizational skills
- Experience collaborating with front-of-house staff
- Ability to interpret and act on guest feedback
- Knowledge of profit and loss statements and operational goals
Job Duties
- Addresses guest needs promptly and with urgency
- Prioritizes guest care and ensures presence in key areas
- Prepares and expedites food efficiently meeting quality standards
- Ensures only 100 percent quality food is served
- Actively seeks and responds to guest feedback
- Follows systems to ensure consistent quality control
- Completes accurate prep sheets daily and corrects deficiencies
- Trains team on food appearance, portioning, and recipe adherence
- Maintains appropriate staffing levels for shifts
- Communicates and resolves operational issues
- Upholds dress code and cleanliness standards
- Ensures restaurant cleanliness and food safety
- Holds Serve-Safe certification and Food Manager’s Certificate
- Adheres to receiving and storage procedures using FIFO
- Ensures equipment maintenance and reports repairs
- Provides clear communication and sets expectations for staff
- Holds employees accountable to standards and goals
- Manages time and meets deadlines, uses project management tools
- Mentors and develops team members
- Conducts effective pre-shifts with BOH and FOH
- Seeks and acts on team feedback
- Participates actively in management meetings
- Fosters teamwork between front and back of house
- Achieves monthly food cost and weekly labor goals
- Identifies and addresses waste
- Creates BOH schedules and manages expenses
- Understands Profit and Loss statement
- Executes and enhances training systems
- Conducts performance reviews
- Continuously seeks skills improvement
- Develops systems for quality and productivity
- Maintains composure and professionalism under pressure
- Responds positively to coaching
- Maintains positive, safe work environment
- Represents the brand professionally
- Treats all employees equally
- Signs off on BOH training with Executive Chef
- Provides daily coaching and development
- Oversees daily prep sheets and product quality
- Manages cooler maintenance and organization
- Completes daily line checks
- Conducts station training and follow-ups
- Ensures dishes meet specifications
- Manages purchasing, receiving, and storing products
- Performs weekly inventory with a second person
- Manages daily boat features and oyster selections
- Follows support center systems
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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