Executive Chef
Company: Water Grill Santa Monica
Location: Santa Monica
Posted on: April 28, 2024
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Job Description:
For over 25 years, the Water Grill has sated the palates of
seafood lovers in Southern California. Hailed as 'the best seafood
in Southern California' by the internationally recognized Zagat
Guide, Water Grill consistently offers dazzling fish preparations
of superior quality and freshness.Here's What We'll Bring To The
Table for Executive Chef/Chef:Competitive Salary: $105,000 -
$125,000 based on experience + realized bonusPaid Vacation and Sick
DaysDining Discount for you and up to 5 guests401k with a
MatchEducation ReimbursementMedical insurance, Dental insurance,
Vision insurance, Life insurance, and Pet Healthcare Savings
AccountOur Chefs are held at a high standard with clear
expectations to be the leader of the restaurant, the ambassadors of
our product and the executor of our hospitality. As the Executive
Chef, you will be partnered with the General Manager and serve as
an integral member of our leadership team. You will be the expert
on kitchen operations from ordering, to troubleshooting variances,
to developing the line cooks, prep cooks, and dishwashers. You will
be responsible for maintaining our high quality product, the
integrity of our kitchen systems, and the financial well-being of
the back of the house.Once hired, you will be joining a stable
company that has a proven track record of developing successful
operators over the past 30 plus years. You will be fully trained in
financial acumen, quality assurance, daily operations, and
leadership. You will have the opportunity to learn all aspects of
operations from sophisticated operating systems to managing a
product centric menu, to the behind-the-scene process of creating
cutting edge restaurant designs and concepts.Your career path is
driven by your own goals and we are prepared to give you all the
tools needed to take you to any level of leadership you desire. A
successful Chef with us is standards-driven and vigilant, showing a
high-level of integrity in their work. They always interact with
crewmembers and Guests in a professional manner and take a positive
approach to resolving issues.Essential Responsibilities:Complete
opening and closing duties as assigned to set up the day for
success.Creating prep lists for all kitchen crew.Support the
preparation of all food items for meal period and next
service.Monitor and maintain cleanliness, sanitation and
organization of assigned station and service areas.Trouble shoot
any deficiencies of food items and/or any maintenance needs or
safety hazards.Develop all kitchen crew for cross training and
promotion.Lead all roll out programs to the menu, seasonal items,
and recipe changes.Write/Approve the schedule for Kitchen crew by
forecasting business trends, outside elements, performance
measuresMonthly End of Period inventory (all kitchen)Interface and
communicate with RCP/GM on financial responsibilities and
resultsEnsures that all food products meet company recipe
specifications for preparation and quality.Inspects and approve
dishes before they go to guest tables. Examine and assess the
quality of ingredients and presentation.Interface and communicate
with RCP/GM on recipe adherenceCreates and is responsible for
execution of corrective action plans for kitchen.Interviews and
selects new kitchen crewConducts annual performance reviews on
kitchen crew and Sous ChefInteracts with Guests - table visits,
complaints, special requestsLeads and is responsible for MIT
training (classroom)Leads all kitchen crew meetingEssential
Skills/Experience:Minimum of 21 years of age.4 years kitchen
management experience in a high-volume, full service, restaurant
(annual sales over $8M)High school graduate.Culinary
training.Ability to analyze financial reports.Ability to
communicate verbal and written English with Guests, management and
co-workers.Ability to maintain complete knowledge of all cooking
techniques, which are required to prepare restaurant menu
items.Ability to maintain complete knowledge of all menu and
special items, their preparation method/time, all ingredients and
quality standards, taste, appearance, texture, temperature, garnish
and method of presentation.Ability to lift up to 40 lbs., 10-20 is
typicalAbility to carry up to 120 feetAbility to reach up to 6
feet, 4 is typicalAbility to work off counter heights of 36 - 42
inchesAbility to move through 24 inch aisles and spaces as small as
12 inchesby Jobble
Keywords: Water Grill Santa Monica, Inglewood , Executive Chef, Hospitality & Tourism , Santa Monica, California
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