Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
401k
401K Matching
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
Dining Discounts
Job Description
Scratch Restaurants is a distinguished culinary group founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee, who sought to revolutionize the traditional restaurant model by injecting their unique personal insights and high standards of quality into every establishment. As a company, Scratch Restaurants prides itself on an artisanal 'from scratch' approach to hospitality, emphasizing originality, commitment to excellence, and uncompromising quality across their diverse concepts. At present, the company operates and is expanding its innovative Sushi by Scratch and Pasta|Bar tasting menu concepts, each known for their meticulous attention to detail and culinary excellence. This dynamic group has garnered widespread... Show More
Job Requirements
- Minimum of high school diploma or equivalent
- At least 3 years of kitchen supervisory experience
- Proven experience in a professional restaurant setting
- Certified food handler
- Strong English communication skills
- Physical ability to stand for at least 12 hours per day
- Ability to lift up to 50 pounds frequently
- Ability to reach, bend and stoop as required
- Willingness to travel as necessary
- Maintain a professional and well-groomed appearance
- Strong problem-solving skills
- Ability to work with minimal supervision
Job Qualifications
- Supervisory experience
- Previous Sous Sushi Chef or comparable leadership role experience in a restaurant environment
- Minimum of 3 years’ experience working in a professional and hospitality driven restaurant
- Certified in all safety, sanitation and food handling procedures
- English language, professional communications, math, and computer skills
- Be able to work in a standing position for long periods of time
- Ability to problem solve in live time
- Ability to lead a team with little to no guidance
- Maintain a neat, clean and professional appearance
Job Duties
- Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team
- Lead by example to ensure that the team is continually striving to be better, yourself included
- Active engagement with guests
- start and end the guest experience through opening and closing statements
- Working service daily is required
- Providing support to all team members and filling in wherever is necessary
- Monthly review and understanding of P&L and yearly budget objectives
- Possess a Qualifying Certificate in Food Protection from the local Department of Health
- Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management
- Attend all scheduled employee meetings and bring suggestions for improvement
- Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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