Kitchen Manager or Exec Chef

3 weeks ago


Pearland, United States Serendipity Recruiting - PA Full time
Job DescriptionJob Description

Kitchen Manager or Executive Chef

Casual/Upscale Seafood Restaurant

Quarterly performance-based bonus

Full Benefits and Paid Vacation

New Hire Management Training as well as ongoing training and development (workshops, conferences, seminars, etc.)

 

Job Summary

Manages day-to-day operations of the restaurant, with a strong focus on the kitchen; ensures a strong focus on hospitality, quality food, and customer satisfaction. Develops, directs, and supervises hourly BOH team members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation.

 

Minimum Experience Requirements = MUST HAVE

  • 2+ years recent experience as a Kitchen Manager or Executive Chef for a stand-alone full-service, casual /upscale restaurant w/ $2M+ average annual volume, seafood experience preferred.
  • 2+ years’ experience managing the kitchen of a stand-alone restaurant (no hotel-, banquet-, catering-only experience).
  • Ability to reliably commute to one of the restaurant's locations in Pearland, TX
  • Ability to work 50-55 hrs/week
  • Demonstrated success in culinary planning/execution in conjunction w/ acute business/financial acumen (i.e., P&L analysis and management).
  • Demonstrated success managing food and labor cost at or below targets set by company while maintaining excellent food quality and customer experience.
  • Demonstrated success developing strong relationships with all stakeholders, including (but not limited to): All Crew Members, Managers, Senior Leaders, and corporate employees; Customers; Vendors, etc.
  • Demonstrated success developing employees through respective promotions to leadership positions.
  • High School Diploma

Physical Requirements

  • Must have sufficient mobility including, but not limited to bending, turning, twisting upper body, reaching.
  • Be able to transport and carry objects (such as cases of product and food plates) up to 50 pounds.
  • Be able to wipe down prep tables, maintain a clean station area, and pick up any debris off the floor in all areas of the restaurant.
  • Must be able to work while standing and moving at a rapid pace as the job requires.
  • Must be able to complete the job functions in a variety of temperature ranges, including cold temperatures in the cooler/freezer and warm temperatures in the kitchen area.
  • Must meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages.

EOE - EQUAL OPPORTUNITY EMPLOYER

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