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Job Overview
Employment Type
Full-time
Hourly
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
Professional development opportunities
Job Description
The hiring establishment is a high-end restaurant or banquet facility dedicated to delivering exceptional culinary experiences through meticulous food preparation and presentation. Recognized for its commitment to quality, this establishment places a strong emphasis on maintaining the highest standards of food safety, customer satisfaction, and operational excellence. With a dynamic team environment, the company thrives on innovation, professionalism, and teamwork, fostering a work culture that inspires employees to excel and grow within the culinary industry. The restaurant or banquet venue operates with a keen focus on guest interactions and event-driven services, ensuring every meal served meets or exceeds expectations.
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Job Requirements
- High school diploma or equivalent
- prior experience in a similar kitchen leadership role
- knowledge of health and safety standards in food preparation
- strong communication and leadership abilities
- ability to work varying shifts including nights, weekends, and holidays
- physical ability to lift up to 50 pounds
- proficiency in multitasking and problem-solving
- willingness to work with minimal supervision
Job Qualifications
- Prior restaurant or banquet experience relevant to the type of restaurant hired for
- experienced in classic as well as modern and advanced cooking techniques
- basic math, reading, and writing skills
- basic computer skills
- excellent verbal communication skills
- knowledge of workplace safety procedures
- ability to motivate employees to be proficient at their jobs
- strong leadership qualities
- ability to work well under pressure
- able to work at a fast pace while maintaining quality standards
- ability to lift 50 pounds unassisted
Job Duties
- Prepare and execute menu items according to Executive Chef's direction and health codes
- supervise prep cooks, line cooks, and utility staff
- maintain cleanliness and smooth operation of kitchen stations
- receive and inspect products and equipment
- communicate effectively with front of the house staff regarding displays and events
- work closely with Executive Chef to manage food preparation and timing
- think clearly and resolve kitchen problems using good judgment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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