Weekend Snapper Jobs (NOW HIRING)

Key Responsibilities:

Culinary Execution & Quality Control

• Lead and oversee the execution of all menu items according to Rock Steady’s recipes, plating standards, and quality guidelines.
• Ensure every dish reflects the intended flavor profiles and presentation, paying close attention to consistency and detail.
• Conduct regular line checks before and during service to maintain food quality, portioning, and cleanliness.
• Uphold the integrity of Afro-Caribbean culinary traditions reflected in Rock Steady’s menu.

Staff Leadership & Development

• Manage, train, and supervise kitchen staff, ensuring team members are properly executing their responsibilities.
• Foster a culture of accountability, professionalism, and teamwork.
• Provide ongoing coaching, training, and performance evaluations to build a strong, efficient kitchen team.

Kitchen Operations & Inventory

• Oversee inventory levels and conduct regular inventory checks to prevent over-ordering and minimize waste.
• Manage vendor relationships and place orders to ensure all necessary ingredients and supplies are available.
• Track kitchen costs, food waste, and labor efficiency, working closely with leadership to hit financial targets.
• Ensure all kitchen equipment is clean, functional, and well-maintained.

Food Safety & Compliance

• Maintain a clean, organized, and sanitary kitchen environment at all times.
• Enforce compliance with all health, safety, and sanitation regulations.
• Lead the kitchen in following proper food handling and storage procedures.
• Prepare for and pass all health inspections with excellence.

Collaboration & Communication

• Work closely with Front of House management and the Executive Team to ensure seamless communication and service flow.
• Communicate effectively with servers, bartenders, and leadership to address guest feedback or service issues promptly.
• Be an active participant in pre-shift meetings, staff development, and team-building initiatives.

Qualifications:

• Minimum of 3-5 years of kitchen management experience in a high-volume, full-service restaurant.
• Direct experience with Afro-Caribbean cuisine is required (Jamaican, Haitian, West African preferred).
• Strong leadership and team-building skills.
• Exceptional organizational and time management abilities.
• Working knowledge of kitchen operations, food safety regulations, and inventory systems.
• Ability to work nights, weekends, holidays, and under high-pressure environments.
• ServSafe or equivalent food safety certification preferred.
• Culinary degree is a plus but not required.

What We Offer:

• Competitive salary, commensurate with experience.
• Opportunities for career growth within the Rock Steady brand.
• Staff dining discounts and industry perks.
• Dynamic, supportive work environment focused on culture and culinary excellence.