Vacancy expired!
Overview of Anthonys Restaurants:
Anthonys Restaurants owns and operates a family of restaurants in locations throughout the Pacific Northwest. From classic 'to-go' eateries to casual dining and relaxed dinner houses, Anthonys core commitment to fresh Northwest seafood, complemented by local produce, Northwest wines and microbrews, is the foundation for each restaurant. To ensure Anthonys commitment to purchasing only the highest quality fresh seafood, Anthonys opened its own seafood company in 1984, located at Pier 91 in Seattle. Anthonys is proud of its continuing commitment to quality and value, which has made it the place for fresh Northwest seafood throughout the Pacific Northwest.
We are looking for a passionate individual who will uphold and exceed Anthonys reputation for the finest fresh seafood which is expertly served with an uncompromising commitment to quality and value. We take great pride in the development and growth of our management team. As a manager at Anthonys, you will be responsible for providing exceptional guest service and leading your team members to provide the same quality of service.
Position Summary:
This position is responsible for the supervision and smooth operation of the kitchen and dish room during the shift with a mindful eye on the cost efficiency. You will be responsible for all kitchen team members and ensure that they are performing their duties according to established procedures and quality standards. You will assign stations to the kitchen team at the start of the shift. Also responsible for training, cross-training, interviewing and scheduling of assigned positions. May assume all duties of the Chef in the Chefs absence.
Job Specifications
Education:
Culinary degree or certificate desirable.
Experience:
Requires two or more years of high volume, fine dining management experience, preferably in a seafood restaurant.
Qualifications:
Must be able to work in a team-oriented environment. Must have excellent leadership, communication and food production skills. Must be able to speak clearly and listen attentively to kitchen team members, dining room team and managers. Must be able to speak, read and write in English.
Physical:
Must be able to stand and move at a fast pace for up to four hours. Must be able to lift pots, pans and other containers weighing up to 50 pounds.
