Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $82,000.00 - $83,000.00
Work Schedule
Standard Hours
Benefits
Salary
cellphone allowance
Incentive Eligible
Commuter allowance
Paid Time Off
Holiday pay
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
401k
HSA plans
FSA plans
Referral Bonus
Discounted lodging
Employee assistance program
volunteer opportunities
Committee participation
Online Learning Platform
Job Description
Woven Seafood and Chophouse is a distinctive restaurant concept created by Roy Yamaguchi, a renowned Hawaiian restaurateur recognized for pioneering Hawaiian fusion cuisine. The establishment embodies a fusion of ideas and blended culinary traditions, aiming to bring people together through exceptional food experiences. Drawing inspiration from the rich cultural heritage of the Puyallup, Hawaiian, and Japanese peoples, Woven celebrates this diverse influence in both its design and its menu offerings. The restaurant specializes in a modern, blended twist on steak and seafood, delivering innovative dishes that reflect its unique cultural threads. It creates a warm, inviting atmosphere where guests can... 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)
- Ability to manage according to employment and industry-relevant laws
- Conflict management and negotiation skills
- 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
- 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 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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