Executive Chef

Hirebridge LLC; Santa Monica (CA); Presencial; USD 105.000 - 125.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive salary and bonus

Paid vacation and sick days

Dining discount for you and up to 5

Descripción de la vacante

Water Grill in Santa Monica, CA is seeking an Executive Chef/Chef to lead kitchen operations, ensuring top quality seafood and guest experience. You will partner with the General Manager to drive financial performance, manage ordering, training, and menu execution, while upholding standards and hospitality excellence.

Join a stable, renowned seafood concept with a track record of developing leaders. You will oversee daily operations, maintain product integrity, and mentor line cooks, prep cooks,

Formación

• 21+ years of age
• 4 years kitchen management in a high-volume restaurant
• Culinary training is required
• Able to analyze financial reports and present findings
• Strong English communication with guests and team members

Responsabilidades

• Open/close duties to prepare for service
• Create prep lists for kitchen crew
• Support preparation of all menu items for service
• Maintain cleanliness and organization of station
• Troubleshoot deficiencies and safety hazards
• Develop kitchen staff for cross-training and promotion
• Lead roll-out of new recipes and seasonal items
• Forecast schedules and approve kitchen crew timetable
• Conduct monthly inventory for kitchen
• Coordinate with GM on financial results and adherence to recipes
• Ensure dishes meet recipe specs and quality
• Inspect and approve dishes before service
• Interface on recipe adherence and corrective actions
• Interview and hire kitchen staff
• Conduct annual performance reviews
• Interact with guests and handle requests
• Lead MIT training and kitchen meetings

Conocimientos

Kitchen management

Culinary training

Financial analysis

Verbal & written English

Educación

High school diploma

Descripción del empleo

For over 25 years,the Water Grillhas 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 bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our 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 measures
• Monthly End of Period inventory (all kitchen)
• Interface and communicate with RCP/GM on financial responsibilities and results
• Ensures 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 adherence
• Creates and is responsible for execution of corrective action plans for kitchen.
• Interviews and selects new kitchen crew
• Conducts annual performance reviews on kitchen crew and Sous Chef
• Interacts with Guests - table visits, complaints, special requests
• Leads and is responsible for MIT training (classroom)
• Leads all kitchen crew meeting

Essential 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 typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches