Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $82,000.00 - $83,000.00
Work Schedule
Standard Hours
Benefits
Salary range $82,000 to $83,000 DOE
Cellphone allowance $50
Incentive Eligible
Commuter/Parking Allowance
Get Paid Daily
Paid Time Off
Holiday pay
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
401k
HSA/FSA plans
Values based culture
Referral Bonus
Discounted Lodging, Dining, Spa, Golf, and Retail
Employee assistance program
volunteer opportunities
Committee participation opportunities
Task force work opportunities
Online Learning Platform
Third party perks
Job Description
Woven Seafood and Chophouse is an exceptional dining establishment conceptualized by Roy Yamaguchi, a renowned Hawaiian restaurateur celebrated as the creator of Hawaiian fusion cuisine. The restaurant uniquely fuses cultural influences from the Puyallup, Hawaiian, and Japanese traditions, weaving these threads into its design and culinary creations. This fusion of cultures and flavors is designed to bring people together through memorable dining experiences. Located at the crossroads of innovation and tradition, Woven offers a modern twist on classic steak and seafood dishes, reflecting a vibrant blend of ideas and tastes that honor its diverse cultural inspirations.
Woven Seafood and... Show More
Woven Seafood and... Show More
Job Requirements
- A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment
- Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries
- Ability to manage according to employment and industry-relevant laws
- To successfully perform the duties described, conflict management and negotiation skills are required
- Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
- Must be familiar with Microsoft Word, Excel, Outlook and other computer programs
- Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
- Be detail-oriented, reliable and punctual, and have exceptional organizational skills
- Necessary State Food Handler's License(s)
Job Qualifications
- A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment
- Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries
- Ability to manage according to employment and industry-relevant laws
- To successfully perform the duties described, conflict management and negotiation skills are required
- Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
- Must be familiar with Microsoft Word, Excel, Outlook and other computer programs
- Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
- Be detail-oriented, reliable and punctual, and have exceptional organizational skills
- Necessary State Food Handler's License(s)
Job Duties
- Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
- Develops and implements procedures to ensure that all work practices meet or exceed the established standards
- Communicates daily with General Manager for updates, changes and revisions to existing contracts
- Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures
- Ensures timely and courteous follow-through on all client, guest, and team member requests
- Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff
- Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
- Monitors food and labor costs
- Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
- Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
- Prepares and manages creation of new menu items
- Ensures attractive, consistent presentations of food items, both buffet and plated Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
- Handles all needs and accommodates customer requests in a timely manner
- Sets up, re-stocks, maintains, and cleans food preparation areas
- Responsible for ensuring presentation standards are meet for all hot and cold items
- Reads and interprets recipes
- Conducts product inventories, ordering and receiving of product
- Responsible for team maintenance of grooming standards
- Responsible for team adherence to standards for sanitation and safe food handling
- Responsible for all opening and closing kitchen procedures
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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