Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,600.00 - $65,700.00
Work Schedule
Standard Hours
Benefits
401k
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
critical illness insurance
accident insurance
legal insurance
Referral Bonus
Job Description
Dividend Restaurant Group (DRG) is a respected leader in the hospitality industry, known for its steadfast commitment to quality, innovation, and team development. Founded on the principle that a company's strength lies in the character of its team, the efficiency of its systems, and the discipline of its actions, DRG cultivates a culture focused on guest satisfaction and team excellence. Headquartered in Denver, Colorado, the group unites some of the most iconic dining brands in the United States, leveraging a powerful operational platform and visionary growth strategies that drive long-term value for all stakeholders.
Dividend Restaurant Group’s e... Show More
Dividend Restaurant Group’s e... Show More
Job Requirements
- Minimum 2 years of past Sous Chef experience
- Strong broiler skills required
- Experience in upscale casual or fine dining environment
- Ability to work flexible hours including evenings and weekends
- Strong organizational and leadership abilities
- Must be able to handle high-pressure kitchen environments
- Excellent communication skills
Job Qualifications
- Bachelor’s degree in culinary arts or related field preferred
- Minimum 2 years of Sous Chef experience in upscale casual dining or fine dining environment
- Proven strong broiler cooking skills
- Experience working in a steakhouse is a plus
- Excellent leadership and communication skills
- Ability to manage kitchen operations and financial aspects
- Creativity in menu development and dish presentation
Job Duties
- Assist Executive Chef when present and act on behalf of Executive Chef in their absence in organizing, training, and employee management
- Assist Executive Chef to prepare necessary data for budget parts including projecting annual food, labor, and other costs
- Monitor actual financial results and take corrective actions to meet financial goals
- Regularly create unique dishes and menu items for daily features and specialty events
- Consult with guests to meet dietary restrictions and palate preferences
- Oversee kitchen operations to ensure quality and consistency
- Train and mentor kitchen staff to uphold high culinary standards
Restaurant, hotel, and hospitality jobs on OysterLink.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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