Duties and Responsibilities:
Manage and coordinate the back of house staff to deliver consistently high quality food presentation.
Accountable for monitoring and adhering to budget guidelines.
Create new and fresh food ideas for the restaurants menu. Culinary and safety training for the kitchen staff.
Education, Experience and Knowledge:
Prior management experience in similar style kitchen operations and at least five years of diversified kitchen and hospitality industry experience.
Must possess strong written and oral communication skills.
Requires technical skills to effectively manage a low or high volume, high quality restaurant operation.
Requires some knowledge of legal issues as it relates to Wage and Hour, Health Department Regulations and OSHA.
Requires some experience in budgeting, menu planning, team building and purchasing.
Position requires the individual to work extensive hours on nights, weekends and Holidays.
Physical Demands:
Requires the individual to spend long periods of time on their feet, walking, standing and stooping.
Must be able to pick up and carry the equivalent of fifty-pound sacks as needed.
THIS JOB DESCRIPTION IS NOT A COMPLETE LIST OF EVERY DUTY EXPECTED TO BE PERFORMED BY THE EMPLOYEE IN THIS JOB CLASSIFICATION BUT DESCRIBES DUTIES WHICH ARE MOST COMMONLY PERFORMED BY INDIVIDUALS IN THIS POSITION. ALL EMPLOYEES ARE EXPECTED TO PERFORM ALL OTHER DUTIES AS ASSIGNED.
Pay based on experience.
All applications will be treated with discretion.
Housing may be available to the right candidate.
Please email resume detailing applicable job experience to nantucketrestaurant02554@gmail.com