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job_organization_name

field_job_employment_type

<h3>Job Description</h3>
LINE COOK
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J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine.
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We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA.
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Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us.
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Why Choose Us:
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<ul>\n
<li>Competitive Compensation</li>
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<li>Flexible scheduling</li>
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<li>401(k) with Company Match</li>
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<li>Tuition Reimbursement</li>
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<li>Opportunity for Upward Growth</li>
\n</ul>
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Requirements:
\n
<ul>\n
<li>Must be 18 years of age to operate kitchen equipment.</li>
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<li>1 yr. previous kitchen / culinary / chef experience is preferred, but not required.</li>
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<li>Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required.</li>
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<li>Flexible to work a variety of shifts.</li>
\n</ul>
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Job Description:  Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties.
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We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Chef

<h3>Job Description</h3>
Knoxville, Tennessee
Kana Hotel Group's mission is to be one of the most admired and service quality driven hotel companies in the industry. We will accomplish our goal by creating an atmosphere of friendly employee behavior and delivering the highest quality service and value to our guests.
From our Team Members to our General Managers and Regional Support team, we seek people who have a passion for the hospitality business and want to grow with us. Most of our existing leadership team members have been promoted from within the company. As a member of our team, you will be expected to contribute your talents and energies to improve the environment and quality of the company, as well as the company’s services. In return you will be given opportunities to grow and advance in your career.
Kana Hotel Group is proud to offer the following benefits: 
<ul>
<li>Medical </li>
<li>Vision </li>
<li>Dental</li>
<li>401K </li>
<li>Immediate Pay- earned wage access!</li>
<li>Vacation time</li>
<li>Sick time</li>
<li>Holiday pay </li>
<li>Bonus opportunities</li>
<li>Brand-specific employee discounts</li>
<li>Long term/short term disability</li>
<li>Life insurance</li>
</ul>
Primary Responsibilities 
• Prepare or direct preparation of food served using established production procedures  
• Determine amount and type of food and supplies required using production systems
• Ensure availability of supplies and food or approved substitutions in adequate time for  preparation 
• Learn menus, recipes, preparation, and presentation. 
• Set steam table; serve or ensure proper serving of food for tray line or dining room
• Comply with established sanitation standards, personal hygiene, and health standards. Observe  proper food preparation and handling techniques. 
• Store food properly and safely, marking date and item 
• Report necessary equipment repair and maintenance to supervisor 
• Correctly prepare all food served following standard recipes and special diet orders
• Plan food production to coordinate with meal serving hours so that excellence, quality,  temperature, and appearance of food is preserved 
• Apportion food for serving 
• Maintain daily production records 
• Keep work area neat and clean at all times; clean and maintain equipment used in food  preparation 
• Complete food temperature checks before service 
• Prep all food for next shift and for the following day 
• Work with servers to ensure guest satisfaction and resolve complaints about food service as  needed 
• Availability to work nights, weekends, holidays depending on business needs
• Other duties as assigned 
Education/Experience 
• High School Diploma or GED preferred 
• Minimum 1 year experience cooking at restaurant or full service hotel 
• Culinary school 2-4 year degree preferred
Our company provides equal employment opportunities to all employees and applicants for  employment and prohibits discrimination and harassment of any type without regard to race, color,  religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This  policy applies to all terms and conditions of employment, including recruiting, hiring, placement,  promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

<h3>Job Description</h3>
Andretti Indoor Karting &amp; Games is seeking a Sous Chef to join the team at the soon to open Fort Worth Texas location
POSITION SUMMARY
The Sous Chef will be responsible for the leadership of the Andretti Indoor Karting &amp; Games Culinary department with a focus on staffing, scheduling &amp; training of hourly staff, cost control, food quality standards, operational procedures, sanitation &amp; cleanliness, health department compliance and staff motivation.
KEY RESPONSIBILITIES
<ul>
<li>Lead the unit Culinary Department with integrity and purpose</li>
<li>Empower staff to deliver exceptional legendary service</li>
<li>Always support the Andretti Indoor Karting and Games Motto “Striving for Perfection; Achieving Excellence”</li>
<li>Manage daily, weekly and monthly operations: food product ordering, staffing, scheduling, cleanliness, organization, service timing, and quality product.</li>
<li>Ensure banquets, buffets and event culinary offerings are consistent with AIKG standards and specifications</li>
<li>Responsible for compliance with all environment and health board requirements related to the preparation and service of food and beverage</li>
<li>Responsible for the development of Culinary Staff and Supervisors</li>
<li>Manage staff training and employee relations</li>
<li>Assure that Culinary Staff morale is maintained at a high level</li>
<li>Take an active part in the recruitment and retention of staff</li>
<li>Manage Culinary department labor and food costs within acceptable budgets</li>
<li>Ensure site inspections are within acceptable standards</li>
<li>Manage organization and cleanliness of all food storage, kitchen, and food service areas</li>
<li>Work closely with Sales Department to ensure proper scheduling and planning for Events</li>
<li>Oversee, maintain and inventory Culinary Department equipment</li>
</ul>
Andretti Indoor Karting &amp; Games – Speed out of the pits and let AIKG be the racetrack for your winning Management Career
Andretti Indoor Karting &amp; Games (AIKG) is a rapidly growing Family Entertainment company. Our six AIKG locations feature high-speed, high-tech indoor Karting on multilevel tracks, multi-player immersive Virtual Reality Simulators, Arcade fun, and amazing restaurants &amp; event spaces featuring scratch cocktails and culinary creations crafted in our kitchens. 
We currently have seven locations in Florida, Texas, Arizona &amp; Georgia, and Corporate Support offices in Orlando and Atlanta.
<ul>
<li>AIKG has the BEST staff, so managers work with and lead motivated professionals!</li>
<li>Personal/Family Medical, Dental &amp; Vision Insurance Coverage</li>
<li>$1200 company paid Health Savings Account</li>
<li>Vacation and Sick time accrued during the first year</li>
<li>401k retirement program with generous company match</li>
<li>$25K Company provided Life Insurance</li>
<li>Company provided Short-Term and Long-Term Disability Insurance</li>
<li>Accident, Critical Illness and Voluntary Life Insurance</li>
</ul>
Sous Chef Qualifications
Required:
<ul>
<li>Experience leading high-volume kitchens</li>
<li>Strong written &amp; verbal communication skills</li>
<li>High School Diploma or equivalent</li>
<li>Strong organizational skills</li>
<li>Work varying days, nights, holidays and weekends</li>
<li>Eligible to work in the United States</li>
<li>At least 18 years of age</li>
</ul>
Preferred and great to have:
<ul>
<li>Five years+ of Kitchen experience in a high volume environment</li>
<li>Five years+ of private event experience</li>
<li>Experience working with an event sales team</li>
<li>Experience with multi-unit, or multi-site strongly preferred </li>
<li>HACCP or Serv-Safe food safety trained and certificate</li>
<li>Bi-lingual</li>
<li>Proven leadership and team skills; ability to motivate and manage all levels of staff</li>
<li>Strong training and development background</li>
<li>Strong knowledge of cost controls</li>
</ul>
Physical Requirements
The physical demands described are representative of those that must be met by an Andretti Associate to successfully perform the essential functions of their job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>Walk or stand for extended periods of time</li>
<li>The ability to communicate quickly and accurately</li>
<li>Must be able to lift up to 15 lbs on a regular basis</li>
<li>Perform functions which require organization, bending, reaching, turning, lifting, climbing and occasional stocking up to 50lbs</li>
<li>The work environment may include bright, dim or flashing lights and loud sounds</li>
<li>Requires manual dexterity to use and operate all necessary equipment</li>
</ul>
<ul>
<li>Be able to understand, follow and maintain safety standards at all times</li>
</ul>
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nOuWolIKTn

Sous Chef/Banquet Chef

<h3>Job Description</h3>
Hotel ChefFort Worth, TXReports To
The Chef will report directly to the Restaurant Supervisor &amp; Kitchen Supervisor.
Job Overview
The Hotel Chef prepares food as instructed by managers and supervisors ensuring all food exhibits a high quality of taste and appearance to satisfy guests and maximize food revenues.
Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste.
Responsibilities and Duties
<ul>
<li>Prepares for and outlines the next day's work on a daily basis.</li>
<li>Cuts, trims, bones and carves meats and poultry for cooking.</li>
<li>Weights and measures designated ingredients.</li>
<li>Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.</li>
<li>Properly store foods in designated areas following wrapping, dating, and rotation procedures.</li>
<li>Cleans work areas, equipment, and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.</li>
<li>Advises supervisor of low inventory items; assists in receiving items and tracking inventory as required.</li>
<li>Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.</li>
<li>Reports all unsafe or malfunctioning equipment to supervisor.</li>
<li>Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.</li>
<li>Provides a professional image at all times through appearance and dress.</li>
<li>Follows company policies and procedures.</li>
<li>Other duties as assigned supporting the guest satisfaction promise by the Kitchen Supervisor, Restaurant Supervisor, Front Office Manager, Assistant General Manager or General Manager.</li>
</ul>
Qualifications
<ul>
<li>Education/Experience: Basic reading, writing and math and one year of food preparation experience preferred.</li>
<li>Certification and/or License Requirement: Any food handling permits as required by state or local law.</li>
</ul>
Reasoning Ability:
<ul>
<li>Ability to apply common sense understanding to carry out instructions furnished in writing, oral or diagram form. Ability to speak with problems involving several concrete variables I standardized situations.</li>
</ul>
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.  Reasonable accommodations may be made to enable the individuals with disabilities to perform the essential functions.
While performing the duties of the Job, the employee is regularly required to talk or hear.  The employee is frequently required to stand; walk; sit; use hands to finger, handle or feel; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl.  The employee is occasionally required to taste or smell.
Experience: (preferred)
<ul>
<li>Cooking: 5 year</li>
<li>Food preparation: 3 year</li>
</ul>
Education:
<ul>
<li>High school or equivalent</li>
</ul>
License:
<ul>
<li>ServSafe</li>
</ul>

<h3>Job Description</h3>
Job Description
We are seeking a Chef De Cuisine - Italian/Turkish to join our team!  You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. 
Responsibilities:
<ul>
<li>Oversee day-to-day culinary operations</li>
<li>Coordinate food and kitchenware orders</li>
<li>Check freshness and quality of ingredients</li>
<li>Assist in the development of menu items</li>
<li>Standardize recipes and plate presentations</li>
<li>Work with management to create a memorable experience for guests</li>
</ul>
Qualifications:
<ul>
<li>Previous experience in culinary arts, cooking, or other related fields</li>
<li>Knowledge of cost and labor systems </li>
<li>Passion for food and cooking techniques</li>
<li>Strong leadership qualities</li>
<li>Ability to thrive in a fast-paced environment</li>
</ul>
Company DescriptionElla Mozzarella: Where Food Meets Family. Join our passionate team and be part of a warm and welcoming culinary family. 
<h3>Company Description</h3>
Ella Mozzarella: Where Food Meets Family. Join our passionate team and be part of a warm and welcoming culinary family.

<h3>Job Description</h3>
Located on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific.
Here's What We'll Bring To The Table:
<ul>
<li>Competitive Salary: $105,000 - $125,000 based on experience + realized bonus </li>
<li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement </li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
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:
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Lead all roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures</li>
<li>Monthly End of Period inventory (all kitchen)</li>
<li>Interface and communicate with RCP/GM on financial responsibilities and results</li>
<li>Ensures that all food products meet company recipe specifications for preparation and quality.</li>
<li>Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. </li>
<li>Interface and communicate with RCP/GM on recipe adherence </li>
<li>Creates and is responsible for execution of corrective action plans for kitchen.</li>
<li>Interviews and selects new kitchen crew</li>
<li>Conducts annual performance reviews on kitchen crew and Sous Chef</li>
<li>Interacts with Guests - table visits, complaints, special requests</li>
<li>Leads and is responsible for MIT training (classroom)</li>
<li>Leads all kitchen crew meeting</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)</li>
<li>High school graduate.</li>
<li>Culinary training.</li>
<li>Ability to analyze financial reports.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>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.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches </li>
</ul>

Executive Chef / Chef

<h3>Job Description</h3>
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:
<ul>
<li>Competitive Salary: $105,000 - $125,000 based on experience + realized bonus</li>
<li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement </li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
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:
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Lead all roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures</li>
<li>Monthly End of Period inventory (all kitchen)</li>
<li>Interface and communicate with RCP/GM on financial responsibilities and results</li>
<li>Ensures that all food products meet company recipe specifications for preparation and quality.</li>
<li>Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. </li>
<li>Interface and communicate with RCP/GM on recipe adherence </li>
<li>Creates and is responsible for execution of corrective action plans for kitchen.</li>
<li>Interviews and selects new kitchen crew</li>
<li>Conducts annual performance reviews on kitchen crew and Sous Chef</li>
<li>Interacts with Guests - table visits, complaints, special requests</li>
<li>Leads and is responsible for MIT training (classroom)</li>
<li>Leads all kitchen crew meeting</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)</li>
<li>High school graduate.</li>
<li>Culinary training.</li>
<li>Ability to analyze financial reports.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>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.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches</li>
</ul>

Executive Chef/Chef

<h3>Job Description</h3>
Job Description
We are seeking a Manager And Chef to join our team! You will be responsible for providing customers with a memorable dining experience. 
Responsibilities:
<ul>
<li>Supervise and coordinate all culinary activities</li>
<li>Oversee guest services and resolve issues</li>
<li>Ensure a high quality of ingredients and food preparation</li>
<li>Train and manage kitchen personnel</li>
<li>Create and adjust staff schedules to meet restaurant needs</li>
<li>Adhere to all safety and sanitation regulations</li>
</ul>
​Qualifications:
<ul>
<li>Previous experience in food service or other related fields </li>
<li>Strong leadership qualities</li>
<li>Ability to thrive in a fast-paced environment</li>
<li>Excellent written and communication skills</li>
<li>Strong attention to detail</li>
</ul>
Company DescriptionAmari's is a restaurant that provides an atmosphere of comfort, good vibes, and also great food. 
<h3>Company Description</h3>
Amari's is a restaurant that provides an atmosphere of comfort, good vibes, and also great food.

<h3>Job Description</h3>
Pacific Catch, Inc. is a West Coast Fish House dedicated to delivering high quality sustainable seafood with a unique perspective. From the day we opened, we have been mindful about where our ingredients come from and how to bring to life the vibrant flavors and feeling of the Pacific. That is why we are a community. This is how we connect - over food we can share. Overall, the tie that binds us is our mutual love of seafood and respect for the ocean's resources.
We currently have 12 locations around the San Francisco Bay Area and 2 locations in Southern California! Including a brand-new location in Tustin, accompanied by additional openings in Southern California in the coming year!!
Team Member Benefits
1. Competitive Wages with a Bonus structure 2. 100% paid meals on all your shifts 3. Flexible scheduling 4. Generous Referral Program 5. Career Development Opportunities
Pacific Catch is proud to serve delicious sustainable seafood, accompanied by creative craft cocktails, and all with a touch of Aloha spirit!
Pacific Catch is committed to being a positive force in the communities we serve. We support local events and programs and work hard to control our environmental impact.
Ocean friendly restaurant: As a proud partner of the Surfrider Foundation, we believe in and support their efforts towards the protection and enjoyment of the world’s oceans and beaches.
Responsible sourcing commitment: As a member of the Seafood Watch program, we are committed to sourcing seafood from Environmentally Responsible Sources as defined by the Monterey Bay Aquarium.
Chef 
The Chef serves as the lead BOH supervisor, and they are responsible for the training of all kitchen team members in accordance with Pacific Catch’s policies. Ensuring strict adherence to ingredients and food quality standards and the efficient operation of the kitchen. The Chef is responsible for the overall management of the kitchen team, the line, and maintaining maximum guest satisfaction. The Chef will manage BOH labor and food cost for their location. Chefs are detail-oriented culinary specialists who ensure the highest quality food is delivered to each guest, every day.
RESPONSIBILITIES
<ul>
<li>Oversee and supervise day-to-day culinary operations</li>
<li>Line checks, ensuring freshness and quality of ingredients</li>
<li>Maintains proper kitchen culture and a professional environment</li>
<li>Executes and maintains seasonal prep and dish recipes</li>
<li>Work with General Manager and management team to create a memorable experience for guests and team members</li>
<li>Educate, train, coach, and inspire growth for all team members</li>
<li>Cross train BOH and FOH team members</li>
<li>Supervise the coordination and maintenance of kitchen equipment</li>
<li>Monitor and manage ordering, inventory, and control food waste</li>
<li>Manage scheduling and labor costs for BOH</li>
<li>Supervise and ensure proper onboarding of new BOH team members</li>
<li>Supervise and coordinate food and kitchenware needs</li>
<li>Participate in Pacific Catch outreach and community involvement programs</li>
<li>Completion of daily, weekly, and monthly operational, administrative, and HR-related duties</li>
<li>Review and understand P&amp;L statements, always looking for opportunities to improve sales or manage costs</li>
</ul>
QUALIFICATIONS
<ul>
<li>Degree in culinary arts and/or restaurant management preferred</li>
<li>Five years BOH leadership and management experience in a high volume, full-service restaurant</li>
<li>Lead by example, be team focused and able to motivate your team</li>
<li>Computer skills in Excel, Toast POS, Open Table, Google Mail, and calendars</li>
<li>Must possess exemplary knife skills and the ability to coach/train others</li>
<li>Ensure plate presentation meets the standards and excites our guests</li>
<li>Demonstrated success in managing people and strong leadership skill</li>
<li>English proficient, bi-lingual a plus </li>
</ul>
PHYSICAL
<ul>
<li>Must be able to stand and exert well-paced mobility for periods of up to 5 hours in length.</li>
<li>Must be able to reach, bend, stoop and frequently lift up to 25 pounds.</li>
</ul>
COMPENSATION
<ul>
<li>$26.00 - $39.00 Per Hour</li>
<li>This position will work an average of 5 hours of overtime per week based on company needs; Please Note: the pay scale provided includes the expected overtime rate. However, please be aware that there is no guarantee of hours for any Pacific Catch employee, as hours will be distributed based on business needs and may vary accordingly.</li>
</ul>
SCHEDULE
<ul>
<li>This is a full-time, hourly position, working a 40-hour week, plus 7.5 hours of scheduled overtime.</li>
</ul>
TRAINING
<ul>
<li>Training will be provided by Pacific Catch, Inc. at one or several Pacific Catch locations.</li>
</ul>
We strongly believe that the success of our restaurants and brand is a direct result of the quality and dedication of our people, and we are committed to offering extraordinary opportunities for personal and professional growth, a competitive package of unique and meaningful benefits and a fun and inclusive work environment where people feel cared for and valued.
Maintaining our Team Members and Guests safety is of the utmost importance to Pacific Catch

<h3>Job Description</h3>
We pay approximately 55% of our employee's benefits. Complimentary meal for every shift worked
POSITION SUMMARY
Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.
 2+ years experience in a professional pastry kitchen or restaurant is preferred for this position.

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