The Kitchen Manager supervises the daily back-of-house restaurant operations. They report directly to the Restaurant Manager and are responsible for multiple tasks in the restaurant including food preparation, maintenance of quality standards, sanitization and cleanliness, meal presentation, and portion and cost control as well as scheduling, hiring, coaching, disciplining, and releasing employees as needed. They are self-motivated and demonstrat...
We're hiring a General Manager. The GM is responsible for leading the daily operations of our restaurant, including the selection, development, and performance management of team members. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience. Job activities. Adhere to company standards and service levels to increase sales and minimize costs, i...
The Line Cook works with a team to provide excellent, delicious, and consistently prepared food in a fast-paced environment. The Line Cook/Prep Cook is able to proficiently cook recipes at each of five stations as well as prep all ingredients. Food safety and ServSafe procedures are of the utmost importance and each Line Cook is very familiar with these regulations. This team member maintains a great attitude during stressful, busy kitchen shifts...
