Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $44,955.30 - $57,586.62
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and development opportunities
supportive work environment
Job Description
This job opportunity is with a reputable restaurant known for its commitment to delivering exceptional dining experiences through quality food and excellent customer service. The establishment prides itself on maintaining high standards in food preparation, sanitation, and employee training, which collectively contribute to its strong reputation within the foodservice industry. The restaurant fosters a dynamic work environment where teamwork, efficiency, and attention to detail are valued. With a focus on operational excellence, the restaurant continuously invests in staff development and embraces best practices to ensure every guest receives a memorable dining experience. As part of a customer-focused establishment, employees are... Show More
Job Requirements
- Minimum of 4 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- At least 6 months experience in a supervisor capacity
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Be able to work in a standing position for long periods of time (up to 9 hours)
Job Qualifications
- Minimum of 4 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- At least 6 months experience in a supervisor capacity
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
- Ability to train kitchen personnel in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness
Job Duties
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- Holding staff accountable and disciplining kitchen personnel as appropriate
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
- Fill in where needed to ensure guest service standards and efficient operations
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
- Oversee and ensure that restaurant policies are adhered to
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
- Responsible for training kitchen personnel in cleanliness and sanitation practices
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- Check and maintain proper food holding and refrigeration temperature control points
- Provide safety training in, food borne illnesses, lifting and carrying objects and handling hazardous materials
Job Location
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