Job Summary:

The Opals Chef de Cuisine will manage the daily operations of the restaurant to include menu design, operational standards and staff management.

Supervisory Responsibilities:

Hires, trains and supports restaurant staff. Supervises staff schedule compliance and overall staff performance. Conducts disciplinary/coaching meetings that are timely and constructive. Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

Manages the Oyster/Seafood Bar concept. Interacts with guests at the Oyster/Seafood Bar. Handles and stores food products correctly (FIFO). Monitors recipe accuracy, enforcing the use of proper weights and measures. Handles all allergy and/or dietary restrictions and modifications. Ensures all food meets the highest quality standards and is served in a timely manner. Provides the all-important training to newly recruited cooks and takes note of how they progress. Assists in coordinating oyster bar staff and assisting as required. Performs other duties as assigned.

Required Skills/Abilities:

Strong supervisory and leadership skills. Excellent interpersonal skills with a focus on customer service. Excellent time management skills. Excellent organizational skills and attention to detail. Knowledge of working oyster bar. Must have Food Manager Certification. Minimum 2 years' experience in a similar role in full service, moderate to high volume restaurants. Strong knowledge of culinary products and technique. Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays.

Most Desired Characteristics:

Sales driven and results oriented. Passion for people while upholding company standards. Adaptability is a must in an ever-changing environment. Creates a positive winning culture for team. Leads through dynamic leadership bringing energy and inspiration to the team. Consistently seeks pathways to improve sales and cost of goods.