Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable
Must be knowledgeable in both operation and admin tasks
Job Type: Full-time Benefits:
Additional leave
Company events
Employee discount
Flexible schedule
Health insurance
On-site parking
Opportunities for promotion
Paid training
Pay raise
Promotion to permanent employee
Staff meals provided
Schedule:
8 hour shift
Rotational shift
Shift system
Supplemental Pay:
13th month salary
Overtime pay
Tips
Ability to commute/relocate:
Bacolod City, Negros Occidental: Reliably commute or planning to relocate before starting work (Preferred)