Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,700.00 - $79,200.00
Work Schedule
Standard Hours
Benefits
competitive salary
Paid vacation
sick days
dining discount
401k with match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
King's Fish House began as a unique Southern California American fish house and has grown to become a prominent fixture in the Southland region with locations extending from Calabasas and Orange County to the Inland Empire, San Diego, San Jose, Arizona, and Nevada. It operates as one of the six concepts under King’s Seafood Company, a family-owned business that has proudly served Southern California since 1945. Known for its upscale and polished dining atmosphere, King's Fish House features open kitchens equipped with state-of-the-art technology to ensure the highest quality food preparation standards. Their menus are carefully printed daily to highlight... Show More
Job Requirements
- Minimum of 21 years of age
- 2 years experience as a cook supervisor/manager
- High school graduate
- Any formal culinary training
- Ability to analyze and participate in financial planning
- Ability to communicate verbal and written English with guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation methods/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
- Ability to lift up to 40 lbs, 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Qualifications
- Minimum of 21 years of age
- 2 years experience as a cook supervisor/manager
- High school graduate
- Any formal culinary training
- Ability to analyze and participate in financial planning
- Ability to communicate verbal and written English with guests, management and co-workers
- Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
- Ability to maintain complete knowledge of all menu and special items, their preparation methods/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
- Ability to lift up to 40 lbs, 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Duties
- Complete opening and closing duties as assigned to set up the day for success
- Creating prep lists for all kitchen crew
- Support the preparation of all food items for meal period and next service
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
- Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards
- Develop all kitchen crew for cross training and promotion
- Participate and lead roll out programs to the menu, seasonal items, and recipe changes
- Support the corrective action plans for kitchen
- Participate in interviews and selection of new kitchen crew
- Interact with guests - table visits, complaints, special requests
- Participate in all kitchen crew meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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