catering chef

Dolphin Business Center LLC

The Training &amp; Development Chef is responsible for developing, implementing, and evaluating training programs for kitchen personnel across offshore rigs, onshore camps, and remote project locations. The role ensures all culinary staff are trained in food safety, hygiene, menu preparation, operational standards, cost control, and quality assurance while maintaining company and client standards. The Training &amp; Development Chef also supports continuous improvement, staff competency development, and operational excellence across all catering locations.Key Responsibilities1. Training &amp; Development<ul><li>Design, implement, and continuously improve training programs for kitchen personnel, including chefs, cooks, assistant cooks, bakers, waiters, and kitchen helpers.</li><li>Conduct induction and refresher training for all catering staff.</li><li>Develop training materials, manuals, SOPs, and competency assessments.</li><li>Train employees on food preparation techniques, menu execution, portion control, and presentation standards.</li><li>Ensure proper training in the use, maintenance, and safe handling of kitchen equipment and utensils.</li><li>Identify skill gaps and recommend corrective training programs.</li></ul>2. Food Safety &amp; Hygiene<ul><li>Deliver training on HACCP, food safety, sanitation, personal hygiene, and infection prevention.</li><li>Ensure compliance with food safety regulations, company policies, and client requirements.</li><li>Conduct hygiene inspections and recommend corrective actions.</li><li>Promote a strong food safety culture throughout all operations.</li></ul>3. Culinary Standards &amp; Quality Assurance<ul><li>Standardize recipes, cooking methods, food presentation, and garnishing across all locations.</li><li>Monitor food quality, consistency, and customer satisfaction.</li><li>Evaluate recipes and recommend improvements to enhance quality and cost efficiency.</li><li>Ensure Bain Marie presentation and buffet standards are consistently maintained.</li></ul>4. Cost Control &amp; Operational Efficiency<ul><li>Train staff on food cost management, inventory control, waste reduction, and efficient use of ingredients.</li><li>Assist Project Managers in monitoring food costs and identifying improvement opportunities.</li><li>Recommend process improvements to increase operational efficiency.</li></ul>5. Staff Assessment &amp; Development<ul><li>Evaluate employee competencies through practical assessments and performance observations.</li><li>Prepare training evaluation reports and competency records.</li><li>Develop individual learning plans for employees requiring additional support.</li><li>Identify high-potential employees and recommend internal promotions and career development opportunities.</li></ul>6. Operational Support<ul><li>Conduct regular visits to offshore and onshore project sites to monitor compliance with operational standards.</li><li>Provide coaching and mentoring to kitchen teams.</li><li>Temporarily support kitchen operations during staffing shortages or emergency situations.</li><li>Organize and supervise client special events and catering activities when required.</li></ul>7. Recruitment Support<ul><li>Participate in recruitment interviews and practical trade tests for culinary positions.</li><li>Evaluate candidates' technical skills and recommend suitable hires.</li><li>Assist with onboarding and orientation of newly recruited kitchen staff.</li></ul>8. Reporting &amp; Documentation<ul><li>Maintain accurate records of all training sessions, attendance, competency assessments, and certifications.</li><li>Prepare periodic reports on training effectiveness, employee performance, and operational improvements.</li><li>Report training deficiencies, food quality concerns, and compliance issues to the Project Manager and Operations Manager.</li></ul>9. Health, Safety &amp; Compliance<ul><li>Ensure compliance with company HSE policies and client safety standards.</li><li>Promote safe working practices within all kitchen operations.</li><li>Participate in safety meetings, audits, and emergency response activities as required.</li></ul>10. Other Duties<ul><li>Travel to project locations as required to conduct training and operational audits.</li><li>Support management in implementing new catering initiatives and best practices.</li><li>Perform other duties assigned by management related to catering operations and staff development.</li></ul>Minimum QualificationsEducation<ul><li>Diploma or Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline.</li></ul>Experience<ul><li>Minimum 8&ndash;10 years of experience in large-scale catering, hospitality, institutional, or offshore catering operations.</li><li>At least 3&ndash;5 years in a training, supervisory, or executive chef role.</li><li>Experience in oil &amp; gas, offshore, mining, military, or remote camp catering is highly preferred.</li></ul>Skills &amp; Competencies<ul><li>Strong culinary knowledge and large-volume food production experience.</li><li>Excellent training, coaching, mentoring, and presentation skills.</li><li>Sound knowledge of HACCP, food safety, sanitation, and quality management systems.</li><li>Strong leadership, communication, and interpersonal skills.</li><li>Knowledge of food costing, menu planning, inventory management, and waste control.</li><li>Ability to evaluate staff competencies and develop training plans.</li><li>Proficient in Microsoft Office and training documentation.</li><li>Ability to work in remote locations and travel frequently.</li></ul>Preferred Certifications<ul><li>HACCP Certification</li><li>Food Safety Level 3 or equivalent</li><li>Train-the-Trainer Certification</li><li>IOSH, NEBOSH, or HSE Certification (preferred)</li><li>First Aid and Fire Safety Training (preferred)</li></ul>Key Competencies<ul><li>Leadership and Team Development</li><li>Coaching and Mentoring</li><li>Food Safety &amp; Quality Assurance</li><li>Menu Planning &amp; Standardization</li><li>Training Delivery &amp; Facilitation</li><li>Performance Management</li><li>Problem Solving &amp; Decision Making</li><li>Communication &amp; Interpersonal Skills</li><li>Cost Control &amp; Operational Excellence</li><li>Adaptability and Continuous Improvement</li></ul>Pay: KD300.000 per monthLocation:<ul><li>Kuwait (Required)</li></ul>Work Location: In person

Training & Development Chef

Fogo de Chao

<div>At Fogo de Ch&atilde;o, we strive to give our guests an unforgettable dining experience of discovery while showcasing the Culinary Art of Churrasco. Our mission is to ignite fire and joy to care for our team, our guests, and our communities.We believe better futures start when we bring our best to the table every day to Feed a Purposeful Future &ndash; starting with our team members. We feed our teams with fulfilling job opportunities, making space around the table so everyone feels welcome. At Fogo, we&rsquo;ll provide you with a fulfilling career with professional and personal growth opportunities at every level. Our values of teamwork, integrity, excellence, humility and Deixa Comigo (we&rsquo;ve got you!) are more than just words, it&rsquo;s how we do things every day.
The Catering Specialist is responsible for coordinating catering, including pickup and delivery orders and will facilitate activities to enhance the Guest experience with all catering events, convey the gratitude of the organization to the catering guest for their patronage, and preserve/share the festive, hospitable, and gracious spirit of Southern Brazilian traditions.
Specific Job Prerequisites:
<ul><li>Must be pleasant in dealing with guests and team members, with ability to perform in demanding situations</li><li>Must be physically capable of performing basic duties</li><li>Must be able to endure prolonged walking and standing</li><li>Must have 2 years of experience in a Restaurant/Retail/Hospitality Customer Service position</li><li>Must be knowledgeable of Fogo&rsquo;s menu and mission</li><li>Must have the ability to frequently lift and/or move up to 30 pounds</li><li>Must be able to physically drive a vehicle</li><li>Must have a valid driver&rsquo;s license and current auto insurance</li><li>Must have the ability to use personal vehicle for deliveries and offsite events</li></ul>
Catering Specialist Responsibilities:<ul><li>Guide Guests through catering menu, offerings, and pricing. Lead and assist with the planning of their menu and order. Identify and facilitate delivery special requests.</li><li>Coordinate order details with restaurant team. Lead service and schedule all catering pickups and deliveries.</li><li>Prior to event date, confirm all details of each catering order with the Guest to ensure proper execution; menu, specific pick-up or delivery time, delivery type, packaging needs, special requests, and delivery special instructions.</li><li>Execute all catering orders and deliveries with the highest standard of organization and accuracy.</li><li>Provide a hospitable experience throughout the catering/delivery process.</li><li>Train Assistant Catering Specialist on Fogo service standards.</li><li>Be prepared to respond to and resolve guests&rsquo; concerns and questions in a direct concise way.</li><li>Anticipate and prevent potential service or product breakdowns.</li><li>Escalate guest and team questions, concerns, issues directly to management immediately.</li><li>Be knowledgeable of all catering menu items, their contents and preparation methods.</li><li>Follow up on all catering inquiries/leads to secure future business.</li><li>Stay informed about all company marketing and promotional activities.</li><li>Coordinate and attend local events as requested.</li><li>Attend business and networking events as requested, with the sole purpose of growing Catering Brand awareness.</li><li>Be attentive to any object, condition or substance that might cause injury to a guest or fellow team member.</li><li>Adhere to all Fogo safety rules and guidelines.</li><li>Perform all reasonable tasks assigned by management.</li></ul>
Medical, Dental, and Vision insurance are available for full-time, hourly Team Members on the first of the month following 60 days of employment. Additionally, company-paid Life Insurance and Short-Term Disability are provided where allowed. We offer a comprehensive voluntary benefits package including Critical Illness, Hospital Indemnity, Accident Coverage, Permanent Life, and Pet Insurance.
Part-Time Team Members are offered a Minimum Essential Coverage (MEC) Health plan in addition to Dental, Vision, Short-Term Disability, and Life Insurance. Coverage for these plans can start as early as the first of the month following your hire date. Additionally, Part-Time Team Members are offered enrollment in voluntary benefits, including Pet Insurance, Legal, and ID Protection. 
 
Fogo de Ch&atilde;o is an Equal Opportunity &amp; E Verify Employer</div>

Catering Specialist

DUBAI INTERNATIONAL HOTEL

Job Summary:As a Demi Chef de Partie, you will play a crucial role in the kitchen, assisting the Chef de Partie and Sous Chef in preparing and presenting high-quality dishes. You will be responsible for a specific section of the kitchen, ensuring the highest standards of food preparation, cleanliness, and organization are maintained. This position offers an excellent opportunity for growth and development in the culinary field.Key Responsibilities:<ul><li>Assist in the preparation of ingredients, sauces, and mise en place for your designated kitchen section, ensuring that all items are prepared to the highest standards</li><li>Execute cooking tasks according to recipes and standards set by the Chef de Partie and Sous Chef, ensuring the consistent quality and presentation of dishes.</li><li>Maintain a clean and organized work station, including proper storage and labeling of ingredients, regular cleaning, and sanitizing of equipment and work surfaces</li><li>Ensure that all dishes leaving your section are of the highest quality, properly cooked, and well-presented.</li><li>Collaborate with other members of the kitchen team to ensure smooth and efficient service, assisting in plating and coordinating orders during busy periods.</li><li>Contribute ideas and suggestions for menu improvements, new dishes, and special promotions to enhance the culinary offerings.</li><li>Strictly follow all food safety, hygiene, and sanitation guidelines, including HACCP principles, to maintain a safe and clean kitchen environment.</li><li>Assist in training and mentoring junior kitchen staff, ensuring they understand and follow the kitchen's standards and procedures.</li><li>Assist in monitoring and controlling food inventory levels, informing the Chef de Partie or Sous Chef of any shortages or excesses.</li></ul>Qualifications:<ul><li>Proven experience working as a Commis Chef or Demi Chef de Partie in a reputable kitchen.</li><li>Culinary school diploma or equivalent culinary certification is preferred.</li><li>Strong knowledge of food preparation techniques and culinary terminology.</li><li>Ability to work effectively in a fast-paced, high-pressure environment.</li><li>Excellent teamwork and communication skills.</li><li>Attention to detail and a commitment to maintaining high-quality standards.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Supervision of staff<ul><li>Undertake the responsibilities of the Chef de Partie in his absence.</li><li>Conduct on-the-job training for junior staff.</li><li>Uphold a warm and friendly working environment.</li></ul>Knowledge, Skills and Behavioral Characteristics:<ul><li>Secondary education completed.</li><li>Three years&rsquo; experience in food preparation and demonstration cooking.</li><li>Demonstrated ability to work in a team environment with minimum supervision and direction</li><li>Good working skills in Hot section of kitchen, with good knowledge of various international cuisines.</li><li>Basic food hygiene certified.</li><li>Similar experience of 1-2 years working in a reputed 4/5-star hotel or catering company.</li><li>Hotel Graduate/ Diploma holder.</li><li>Be able to read, write and speak in English language.</li><li>Can work for buffet, A la carte and bulk production.</li><li>Can manage to multitask at the same time.</li></ul>Cuisine:<ul><li>Asian and Western</li></ul>Job Type: Full-time

Demi Chef de Partie

Hyatt Regency

<div>
 
 Organization- Hyatt Regency Al Kout
 
 
 
 
 Summary
 
 
 
 You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the pastry kitchen, contributing to the overall success of the outlet, in accordance with the hotel&rsquo;s standards and financial goals.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Minimum 2&ndash;3 years of experience in a pastry kitchen, bakery, hotel, restaurant, or catering environment.
 </li>
 <li>
 Previous experience as a Commis Pastry Chef or equivalent role is an advantage.
 </li>
 <li>
 Strong knowledge of pastry preparation, baking techniques, desserts, cakes, breads, chocolates, and confectionery products.
 </li>
 <li>
 Ability to follow recipes accurately while maintaining high standards of quality and presentation.
 </li>
 <li>
 Knowledge of food safety, hygiene, and HACCP standards.
 </li>
 <li>
 Ability to operate pastry and bakery equipment safely and efficiently.
 </li>
 <li>
 Strong organizational and time-management skills with the ability to work in a fast-paced environment.
 </li>
 <li>
 Ability to work independently and as part of a team.
 </li>
 <li>
 Good communication and interpersonal skills.
 </li>
 <li>
 Flexibility to work shifts, weekends, public holidays, and extended hours when required.
 </li>
 </ul>
</div>

Demi Chef de Partie - Pastry

Sodexo

<div>Role Overview:
<div>Sodexo's Airline Lounge Segment has an exciting opportunity for an Executive Chef to join the elite team supporting our Premium Lounge portfolio at JFK International Airport in New York, NY. This role will lead the culinary experience within the renowned American Express Centurion Lounge, delivering a best in class, upscale dining experience in a thoughtfully designed travel lounge.</div><div></div><div> 
We are seeking a highly talented culinary leader who thrives in a fast paced, high volume environment and is passionate about creating innovative, elevated menus that enhance the guest experience. The ideal candidate will bring eclectic menu expertise, strong upscale dining experience, and a proven background in high-volume catering and event execution.</div><div></div><div> 
This is a hands on leadership role responsible for overseeing all aspects of culinary operations, including food preparation, production, presentation, and team leadership. The Executive Chef will lead and develop a team while maintaining the highest standards of quality, consistency, and guest satisfaction.</div>
What You'll Do:
<ul><li>be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;</li><li>
ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;</li><li>
have the ability and willingness to develop and motivate team members to embrace culinary innovations;</li><li>
ensure food safety, sanitation and workplace safety standard compliance; and/or</li><li>
have working knowledge of automated food inventory, ordering, production and management systems.</li></ul>
What We Offer:
<div>Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:</div> 
<div></div><ul><li>
Medical, Dental, Vision Care and Wellness Programs</li><li>
401(k) Plan with Matching Contributions</li><li>
Paid Time Off and Company Holidays</li><li>
Career Growth Opportunities and Tuition Reimbursement</li></ul><div>
More extensive information is provided to new employees upon hire.</div>
What You Bring:
<ul><li>a strong culinary background, with the demonstrated ability to stay current with new culinary trends;</li><li>
2-3 years of EC or KM leadership experience in a recognized concept or company;</li><li>
strong computer skills including word, excel, and office;</li><li>
excellent leadership and communication skills with the ability to maintain the highest of culinary standards;</li><li>
strong coaching and employee development skills;</li><li>
have a passion for food and innovation.</li></ul>
Who We Are:
<div>At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.</div><div></div><div> 
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you&rsquo;re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.</div>
Qualifications &amp; Requirements:
<div>Minimum Education Requirement - Associate's Degree or equivalent experience 
Minimum Management Experience - 2 years
 
Minimum Functional Experience &ndash; 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div><div></div>

Airline Lounges Executive Chef

Grandiose Supermarket LLC

At Flour Country (Bakery Production Unit) we are seeking Assistant Production Manager (Pastry Product Range).Job Purpose:The employee will be responsible for overseeing the creation of high-quality pastries, managing a team of bakers, ensuring consistency in production, and maintaining high standards of hygiene and efficiencyKey Responsibilities:Production &amp; Quality Control:<ul><li>Oversee the preparation and production of a variety of pastries, cakes, and baked goods in a high-volume manufacturing environment.</li><li>Develop and standardize recipes to ensure product consistency, taste, and presentation.</li><li>Conduct regular quality checks and ensure adherence to production standards and specifications.</li><li>Experiment with new recipes and techniques to enhance the product range.</li></ul>Team Leadership &amp; Training:<ul><li>Supervise and train a team of bakers and pastry assistants, ensuring adherence to production schedules and quality standards.</li><li>Assign tasks and monitor team performance, providing guidance and feedback.</li><li>Conduct training sessions to improve the skills of bakery staff.</li></ul>Inventory &amp; Cost Control:<ul><li>Manage inventory of raw materials and ingredients, ensuring stock levels are maintained.</li><li>Work closely with procurement to source high-quality ingredients at optimal costs.</li><li>Minimize waste and ensure cost-effective production while maintaining quality.</li></ul>Hygiene &amp; Safety Compliance:<ul><li>Ensure compliance with UAE food safety regulations, HACCP, and hygiene standards.</li><li>Maintain cleanliness and organization in the production area.</li><li>Implement safety protocols to prevent accidents and ensure a safe working environment.</li></ul>Required Qualifications, Experience &amp; Skills:<ul><li>Secondary level education diploma is an advantage.</li><li>8 to 15 years in a similar role, preferably in an industrial kitchen / catering company / hotel.</li><li>Excellent communication skills.</li><li>Strong knowledge of pastry production techniques, ingredient handling, and baking science.</li><li>Ability to manage production schedules and ensure efficiency in large-scale operations.</li><li>Knowledge of food safety and HACCP standards.</li><li>Creativity in developing new recipes and improving existing products.</li></ul>Pay: AED6,000.00 - AED10,000.00 per monthApplication Question(s):<ul><li>How many years of experience you have as a Pastry Chef?</li><li>What is your minimum salary expectation?</li><li>What is your notice period (in Days)?</li></ul>Work Location: In person

Assistant Production Manager (Pastry Production Operations)

First Light Resorts Llc

<div>COMPENSATION: Starting at $70,500/year
SNAPSHOT
A hands-on hospitality role where every day brings new adventures &mdash; both on the job and outside in Yosemite&rsquo;s great outdoors.
IS THIS THE RIGHT JOB FOR ME?<ul><li>
Do you love making people happy and being part of a diverse team?</li><li>
Have a strong work ethic and a positive attitude?</li><li>
Enjoy the outdoors and living in a remote, nature-filled setting?</li><li>
Want to gain management and guest service experience &mdash; with room to grow if you excel?</li></ul>
If that sounds like you, this might be the perfect role.
ABOUT US
We are a group of exceptional properties bordering Yosemite National Park, near granite peaks, fresh mountain air, and some of the most iconic views in the world. We&rsquo;re looking for a Restaurant Manager who is excited about providing memorable hospitality experiences and helping support a fun and rewarding work environment.
WHY YOU&rsquo;LL LOVE IT HERE<ul><li>
Competitive pay and benefits</li><li>
Supportive, inclusive team culture</li><li>
Knowledgeable coworkers who share expertise and guidance</li><li>
Work where people vacation &mdash; hike, climb, explore, or relax in Yosemite&rsquo;s beauty on your days off</li></ul>
WHAT WE OFFER<ul><li>
Paid time off thereafter
</li><li>Healthcare benefits available within 90 days</li><li>
401K eligible with company match after 1 year</li><li>
Regular work schedule with specific days off
</li><li>If living in lodge-owned housing, room &amp; board available for fixed weekly cost
</li></ul>WHAT YOU WILL DO (JOB SUMMARY)
The Restaurant Manager is the key management position, supporting our restaurant service staff in running all of the front of house operations. The Restaurant Manager is responsible for departmental profitability, management of guest dining areas and service staff, menu development, restaurant serving periods and private catered events.
The Restaurant Manager supervises all front of house service operations and the restaurant service team to ensure all guests have a fantastic dining experience. Our Restaurant Manager also oversees restaurant supervisors that supervise service staff. The Restaurant Manager works alongside the Executive Chef to best serve our guests and reports to the General Manager.
The Restaurant Manager works closely with the Assistant Restaurant Managers and Executive Chef in coordinating and executing Ranch operations and supporting all departments at the Ranch as needed. The Restaurant Manager is also highly involved in supporting our youth employment program.
The restaurant provides full breakfast, sit down and to go lunches and dinner in our main restaurant, tavern and other dining spaces. The Ranch prides itself in serving fresh, health conscious and creative &ldquo;California Lodge Cuisine&rdquo; that exceeds guest expectations given our remote setting.
At Firefall Ranch our Food and Beverage Team operates two dining venues&mdash;The Tavern operates 3 meals a day 7 days a week. Additionally, our YoVa Restaurant is our Fine Dining Venue which offers our guests an upscale dinner option Wednesday through Sunday (Dinner Only).
Most of our in-house guests eat with us in our relaxed mountain environment each night alongside locals and associates. To learn more about our restaurant and recent menus, please see our website.
The Ranch is a coveted wedding venue catering to customized weddings, regular and other group business each year in various venues throughout the Ranch property. This wedding and small group focus adds additional creative opportunities to the Restaurant Manager role, which is supported by our Catering Team.
Our ideal Restaurant Manager is creative, experienced, mature, self-motivated and excited to develop a friendly, professional and efficient staff environment and embraces working hands on at a high level in an energetic restaurant environment.
You&rsquo;ll thrive in this role if you:<ul><li>
Enjoy helping guests and creating a welcoming environment</li><li>
Are reliable, detail-oriented and organized</li><li>
Can balance multiple tasks while maintaining food and safety standards</li><li>
Work well independently and as part of a supportive team</li></ul>
KEY RESPONSIBILITIES<ul><li>
Routinely responsible for:<ul><li>
Scheduling, training, and managing staff</li><li>
Interviewing and hiring</li><li>
Defining, costing, and pricing restaurant and tavern menus</li><li>
Establishing structured processes &amp; enforcing restaurant standards, programs, and procedures</li><li>
Storage and inventory management training/standards</li><li>
Devising and executing operational enhancements</li><li>
Managing and coding of invoices and preparing food inventories/transfers</li></ul></li><li>
Communicate professionally at all times with all staff and management</li><li>
Support team members and interns while fostering a positive work environment</li><li>
Work safely, address/report safety issues, and use proper personal protective equipment</li><li>
Provide ongoing feedback and develop staff</li><li>
Enforce policies/standards, and manage progressive discipline &amp; associated documentation</li><li>
Devise and execute operational enhancements and ways to improve the guest experience</li><li>
Comply with work shift schedules and break requirements</li><li>
Perform other duties as assigned, including additional Ranch support as needed</li></ul>
EDUCATION &amp; EXPERIENCE<ul><li>
High School Diploma or GED; college degree a plus</li><li>
Minimum one-year prior work experience in restaurant/hospitality and/or banquet service experience</li><li>
Food Handler Certification and Responsible Beverage Service Certification</li><li>
Experience successfully living/working in rural/remote environment preferred</li></ul>
COMPETENCIES/REQUIRED SKILLS AND ABILITIES
<ul><li>Strong training (formal and/or informal) and knowledge of fresh California-style cuisine</li><li>
Extensive Experience managing a busy restaurant, including financial management</li><li>
Wedding or similar high-end catering experience</li><li>
Strong interest in straining/coaching and in supporting our youth mission</li><li>
Reliable, dependable and punctual</li><li>
Works well as part of a team and supports others</li><li>
Detail-oriented with good organizational skills</li><li>
Follows company policies, procedures and safety standards</li><li>
Adheres to food handling and sanitation requirements</li><li>
Communicates appropriately, supportively and professionally</li><li>
Adaptable, takes initiative, and able to multitask and troubleshoot in a fast-paced setting</li><li>
Demonstrates good judgment, integrity, honesty and professionalism</li><li>
Positive attitude and willingness to learn and grow</li><li>
Leading a healthy, balanced, drug-free lifestyle</li></ul>
WORK ENVIRONMENT AND PHYSICAL DEMANDS<ul><li>
The physical environment requires employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions, and to adhere to departmental uniform standards</li><li>
Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs</li><li>
Ability to stand and move continuously</li><li>
Lifting up to 50 pounds and moving carts weighing 300 pounds</li><li>
Working with required chemicals and PPE</li><li>
Shifts of up to 8 hours per day, plus periodic additional overtime hours and help covering additional shifts when needed</li></ul>
NOTE
We are an equal opportunity employer and extremely proud of our highly diverse team and embrace diversity at all levels of the organization. All qualified applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status.
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.</div>

Restaurant Manager

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