Develop and promote learning, nurturing environment for all restaurant Team Members that focuses on proper cooking techniques, knife skills, time management and accountability to ensure culinary, sales, and service success.
Responsibilities
Develop and promote learning, nurturing environment for all restaurant Team Members
Maintain appropriate staff levels based on projected sales and business needs
Cultivate an environment of open, authentic dialogue with the restaurant team, senior team and home office partners
Practice proactive performance management in partnership with the General Manager
Be up-to-date with current food trends through research and partnership with vendors
Lead the culinary team at one of South Florida’s premier fine dining destinations, driving excellence, developing high-performing teams, and elevating the guest experience.
Responsibilities
Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution
Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
Ensure consistent execution of food quality, presentation, and recipe standards
Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements
Senior Kitchen Manager who is ready to lead from the front, inspire teams, and uphold the traditions that have made Saltgrass a destination for authentic steakhouse dining.
Compensation
USD $70,000.00 - USD $80,000.00 /Yr.
Responsibilities
Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution
Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
Ensure consistent execution of food quality, presentation, and recipe standards
Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements
Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution
Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
Ensure consistent execution of food quality, presentation, and recipe standards
Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements
Lead the culinary team at Morton’s The Steakhouse Fort Lauderdale, driving excellence, high-performing teams, and guest experience in a high-volume fine dining restaurant.
Responsibilities
Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution
Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
Ensure consistent execution of food quality, presentation, and recipe standards
Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements
Assist the Executive Sous Chef in running the kitchen operation, ensuring food quality, presentation, and service standards while managing a culinary team.
Compensation
Package is aligned with experience and varies from 35k€ to 40k€ annually.
Responsibilities
Drive culinary excellence and consistency
Train and manage the culinary team
Participate in regular and effective communication meetings
Oversee punctuality and appearance of all kitchen associates
Delegate tasks to the team, setting clear expectations, providing resources and checking outcomes
Assist the Executive Sous Chef in running the kitchen operation, ensuring culinary excellence, managing staff, and maintaining high standards of food quality and service.
Compensation
Package is aligned with experience and varies from 35k€ to 40k€ annually.
Responsibilities
Drive culinary excellence and consistency
Train and manage the culinary team
Participate in regular communication meetings
Oversee punctuality and appearance of kitchen associates
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