Required Years of Experience
1 year
Job Details
Key Responsibilities:
● Work closely with the Sous Chef & Chef de Cuisine to manage the daily operations of the kitchen,
including planning and executing the daily menu and managing food inventory.
● Oversee the work of the line cooks and other kitchen staff, ensuring that all dishes are
prepared to the highest standards of quality, presentation, and consistency.
● Train and mentor junior kitchen staff members, providing guidance and support to help
them develop their skills and abilities.
● Maintain a clean and organized kitchen, ensuring compliance with health and safety
regulations.
● Manage food inventory and ordering, keeping in mind the cost of goods.
● Monitor kitchen equipment and supplies, ensuring that all necessary items are in stock
and in good working condition.
● Help to create a positive and supportive work environment, fostering a culture of
teamwork and collaboration.
Requirements:
● Strong leadership and management skills, with experience managing a team of culinary
professionals.
- Must be able to lift up to 50lbs
- Must be able to stand for long periods of time
- Servsafe certification
● Ability to work effectively in a fast-paced, high-pressure environment.
● Willingness to work evenings, weekends, and holidays as needed.
Compensation Details
Compensation: Hourly ($25.00 - $27.00) plus tips
Benefits & Perks: Health Insurance, Dining Discounts
Required Skills
Team Management
Mentoring and training
Quality Control
Food Safety Compliance
Inventory Management
Cost Management
Problem Solving
Attention to Detail
Read more
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American, Southern, Californian
Upscale Casual
Part of LAM Ryan Hospitality Group
Hatchet Hall is a wood fire cookery with an emphasis on ingredients, old American techniques, and community. At our core, we serve Heritage American food cooked by hand. Emerging from a centralized pocket in Culver City / West Los Angeles, the restaurant set out to transform a neglected neighborhood space into a place for everyone to feel welcome while enjoying a range of dining and drinking experiences. From the bright, open-air patio to the dark and intimate Old Man Bar, the restaurant’s handcrafted environments are designed to elevate every sitting, course and pour.
Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.
The wine list is regularly updated with limited runs on by the glass options, focusing on the culture and history of the wine as well as the natural wine movement of all organic, biodynamic, and sustainable wines. The spirits list is vast, specializing in American Whiskey with expressions and nuances that you’re only able to get from being able to purchase a full single barrel.
310.391.4222
[email protected]
Awards / Distinctions
2022
