Job Details

Essential Duties and Responsibilities:

• Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style
• Management of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area, adhering to all OSHA regulations.

Requirements:

• At least 2 years of Culinary Management experience in high-volume, fine-dining restaurants
• Strong knowledge and attention to detail on back-of-the-house operations, including staff supervision, inventory controls, food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short-term disability, flexible spending accounts, and 401 (k)
• Paid sick leave
• Paid vacation

Salary Range: $120,000-$130,000/year