Chef

Description

Chef

We are looking for Experienced Chefs that believe in treating our Guests with first‑class service and incredible hospitality! The Pacific Catch, Inc. family strives to attract, nurture, and retain exceptional individuals who embrace and live out the company’s Core Values, Hospitality Standards, and Team Member Standards in all their work activities and interactions with Guests and fellow Team Members.

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 an extraordinary opportunity for personal and professional growth, and a fun and inclusive work environment.

REPORTS TO

General Manager

SCHEDULE

This is a full-time, hourly position, working a 40-hour week, plus 7.5 hours of scheduled overtime. This position will work an average of 5 hours of overtime per week based on company needs; 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.

RESPONSIBILITIES

• Oversee and supervise day-to-day culinary operations
• Line checks, ensuring freshness and quality of ingredients
• Maintains proper kitchen culture and a professional environment
• Executes and maintains seasonal prep and dish recipes
• Work with General Manager and management team to create a memorable experience for guests and team members
• Educate, train, coach, and inspire growth for all team members
• Cross train BOH and FOH team members
• Supervise the coordination and maintenance of kitchen equipment
• Monitor and manage ordering, inventory, and control food waste
• Manage scheduling and labor costs for BOH
• Supervise and ensure proper onboarding of new BOH team members
• Supervise and coordinate food and kitchenware needs
• Participate in Pacific Catch outreach and community involvement programs
• Completion of daily, weekly, and monthly operational, administrative, and HR-related duties
• Review and understand P&L statements, always looking for opportunities to improve sales or manage costs

COMPENSATION

$26.00 - $39.00 Per Hour

Requirements

QUALIFICATIONS

• Degree in culinary arts and/or restaurant management preferred
• Five years BOH leadership and management experience in a high volume, full-service restaurant
• Lead by example, be team focused and able to motivate your team
• Computer skills in Excel, Toast POS, Open Table, Google Mail, and calendars
• Must possess exemplary knife skills and the ability to coach/train others
• Ensure plate presentation meets the standards and excites our guests
• Demonstrated success in managing people and strong leadership skill
• English proficient, bi-lingual a plus

PHYSICAL

• Must be able to stand and exert well‑paced mobility for periods of up to 5 hours in length.
• Must be able to reach, bend, stoop and frequently lift up to 25 pounds.