Job Overview
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Vision Insurance
Flexible spending account
Job Description
The hiring establishment is a reputed restaurant that values operational excellence and high standards in its culinary environment. Known for delivering exceptional dining experiences in a fast-paced setting, this company upholds stringent health and safety regulations in accordance with Department of Health, OSHA, and industry standards. As a part of a larger hospitality group, the restaurant is dedicated to maintaining superior customer service and food quality while fostering a collaborative and efficient workplace for its team. This establishment prides itself on innovation in menu planning, operational cost control, and quality assurance, making it a preferred destination for both guests and culinary professionals alike.
The role being offered is a critical leadership position responsible for overseeing daily kitchen operations and managing team members to achieve optimal performance. This position demands an individual who can evaluate and handle team or guest concerns effectively, set work schedules, assign specific duties, and monitor labor hours to maintain adequate staffing levels. The leader will play a key part in contributing to the creation of annual financial budgets and will lead efforts in forecasting and cost control to ensure the unit meets or exceeds its financial goals. The role also requires ensuring that all kitchen equipment is maintained in good working order and that cleanliness and safety standards meet all regulatory guidelines. This position offers an exciting opportunity for experienced professionals who thrive in dynamic, high-volume culinary settings and seek to advance their careers in restaurant management. Excellent communication, organizational skills, and hands-on culinary expertise are essential to succeed in this capacity.
The role being offered is a critical leadership position responsible for overseeing daily kitchen operations and managing team members to achieve optimal performance. This position demands an individual who can evaluate and handle team or guest concerns effectively, set work schedules, assign specific duties, and monitor labor hours to maintain adequate staffing levels. The leader will play a key part in contributing to the creation of annual financial budgets and will lead efforts in forecasting and cost control to ensure the unit meets or exceeds its financial goals. The role also requires ensuring that all kitchen equipment is maintained in good working order and that cleanliness and safety standards meet all regulatory guidelines. This position offers an exciting opportunity for experienced professionals who thrive in dynamic, high-volume culinary settings and seek to advance their careers in restaurant management. Excellent communication, organizational skills, and hands-on culinary expertise are essential to succeed in this capacity.
Job Requirements
- Minimum 2 years in varied high volume and/or fine dining environment
- Previous experience with ordering and inventory control
- Proficient computer skills
- Ability to work in a fast pace environment
- Excellent organization and communication skills
- Comprehensive food knowledge including profit loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation
- Ability to work hands on in kitchen environments including butchering, baking, soups, stocks, sauces, roasting, saute, broiling, grilling and cold food production
- Ability to handle a flexible schedule
- Strong leadership skills
Job Qualifications
- Minimum 2 years in varied high volume and/or fine dining environment
- Previous experience with ordering and inventory control
- Proficient computer skills
- Ability to work in a fast pace environment
- Excellent organization and communication skills
- Comprehensive food knowledge including profit loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation
- Ability to work hands on in kitchen environments including butchering, baking, soups, stocks, sauces, roasting, saute, broiling, grilling and cold food production
- Strong leadership skills
- Ability to handle a flexible schedule
Job Duties
- Handle any team member or guest opportunities
- Evaluate and oversee job performance for team members
- Set schedules and specific job duties
- Maintain team members hours for proper staffing
- Participate in the creation of annual budgets
- Manage and lead forecasting and cost controls
- Ensure kitchens and equipment are in good working order
- Ensure a clean and hazard free work area following health and safety guidelines
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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