MARKET BROILER HISTORY

The Market Broiler Restaurant brand was launched in Riverside, CA in 1989. The flagship restaurant has earned the coveted Best for Seafood crown for over three decades and is recognized as the The Best Restaurant in Riverside by the readers of the Riverside Press-Enterprise.
Since first opening our doors, six (6) additional Market Broiler/MB Grille locations have been opened throughout California. The Fremont and Huntington Beach locations have been designed with a casual neighborhood feel, while our locations in Orange, Ontario, Simi Valley, and Torrance locations reveal larger, higher traffic versions of Market Broiler with an entertainment vibe.

ABOUT THE JOB:

Market Broiler, Fremont, is currently seeking an Experienced Chef to assist in our Back of the House Operations. The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control.
Ideal candidate will have a consistent and successful track record of Kitchen Management in the high volume, polished casual dining full service restaurant industry.
We offer excellent salary and benefit package along with a “promote from within” management succession philosophy.

SKILLS/QUALIFICATIONS

• Culinary degree is preferred. An equivalent combination of education and experience can be substituted for the education requirement.
• 3-5 years of experience in a Culinary Management/Executive Chef position in a high volume operations.
• 3-5 years of direct supervisory and management experience including hiring, training, directing work, appraising performance, coaching, rewarding and addressing complaints amongst staff.
• Demonstrated proficiency in Microsoft Word and Excel Spreadsheet.
• Leadership skills including having the confidence and ability to articulate clear and precise direction.
• Ability to build and further create a positive work environment with open communication and consistency.
• Excellent knowledge of culinary trends with a focus on New Recipe creation and implementation, quality, production, sanitation, food cost controls, and presentation.

Please refer the Job description for details