Benefits include 401(k), 401(k) matching, dental insurance, health insurance, paid time off, and vision insurance.
Duties and responsibilities include scheduling staff for proper labor costs, determining the amount and type of food and supplies required, ensuring availability of supplies and food or approved substitutions, continuous teaching, leading, and motivating staff, coordinating introduction of new menu items, planning food production to coordinate with meal serving hours, facilitating the correct preparation of all food served, overseeing the apportioning of food for service, storing and properly handling raw or prepared foods and non-food supplies, handling food in a manner consistent with local health department guidelines, following proper food handling techniques, reporting necessary equipment repair and maintenance, liaising for staff issues, following all designated uniform, grooming, safety, and sanitation rules and regulations.
Knowledge and skills include ServeSafe Certification & Food Handlers Certificate, computer skills, basic mathematical skills, ability to follow written and oral instructions and procedures, ability to supervise and motivate others, effective communication, problem solving, planning, organizational, and creative skills, managing time effectively, ability to delegate tasks effectively, ability to work independently as well as in a team, good judgment and decision making skills, ability to multi-task, conformity to the highest standards of personal integrity and ethical behavior, excellent knowledge of Microsoft Office, familiarity with kitchen equipment including ovens, stoves, dishwasher, slicers, steamers, mixers, and knives.
Work culture embodies the spirit of hospitality, ensuring every guest leaves happy, operating with the intent of ensuring the highest quality food and beverage, executing recipes to specifications, integrity of product handling, safety and sanitation, continued coaching and developing of all staff in execution of service and guest satisfaction standards, leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused, knowledge of restaurant operations, managing staff resources, providing counsel, developing and coaching team members, building sales and profits while maintaining operating standards.
Compensation: $70,000.00 per year.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family.
Do WHATEVER it takes to make EVERY guest happy!
To be the leading purveyor of the spirit of hospitality.