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About the Role

Responsible for overall performance of Culinary Operations in the Restaurant. Ensures guest satisfaction through excellent food quality, preparation, and presentation. Collaborates with management to ensure guest satisfaction and contributes to planning, organization, and training for food production, guest satisfaction, sales, cost management, employee retention, communication, food quality, and compliance.

Responsibilities

Ensure guest satisfaction through excellent food quality, preparation, and presentation.
Collaborate with management to ensure guest satisfaction.
Contribute to planning, organization, and training for food production, guest satisfaction, sales, cost management, employee retention, communication, food quality, and compliance.
Enforce company policies, practices, and procedures.

Requirements

At least 1 year of experience cooking in a restaurant kitchen.
Demonstrated success in culinary excellence and food service hospitality.
Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures.
Point of Sale (POS) knowledge/skills preferred.
Ability to successfully perform all job duties of the Line Cook/Prep Cook role.
Food Safety/Food Handler certification required.
Strong organizational skills.
Excellent oral and written communication skills.
Ability to communicate with guests, staff, and management.
Ability to communicate effectively, both orally and in writing, in the English language.
Possesses basic math skills (add, subtract, multiply, divide).
Places a value on diversity, community, and shows respect for others.
Proven ability to problem solve and handle high stress situations.
Must be prepared to multitask in accordance with the demands of the business.
Ability to identify and anticipate opportunities and implement corrective action steps.
Ability to work weekends, holidays, and evenings.

Skills

Culinary Excellence
Food Service Hospitality
Kitchen equipment and tools knowledge
Recipe Guidelines
Food Prep
Inventory/Prep Guidelines
Special Events
Maintenance/Cleanliness of Restaurant
Point of Sale (POS) knowledge/skills
Organizational skills
Oral communication skills
Written communication skills
Basic math skills
Problem solving
Multitasking

Work Type

Full-time

Experience Level

1 year experience cooking in a restaurant kitchen

Education Level

Food Safety/Food Handler certification

Benefits

Sick Leave (earned according to local/state/federal compliance mandates by location)
Medical Insurance (Paid 50% by the company for full-time or FT equivalent EE’s)
Commuter Benefits
Free Shift Meal
Maternity/Paternity Leave
Discounted meals at all corporate owned restaurants