Job DescriptionJob DescriptionJob Decription Responsible for running the kitchen operations of a high-volume, fine dining establishment. Tracking and maintaining food inventory. Follow a predetermined menu and create special menu selections. Your skilled leadership, attention to detail, and commitment to delivering excellence will contribute to the success of our culinary team and the satisfaction of our valued guests.
ESSENTIAL FUNCTIONS:
Maintains and supports a positive, collaborative culture within the organization. Establishes and maintains effective working relationships with guests and co-workers. Effectively manages the keystone kitchen, including administration duties. Ensures proper staffing by scheduling Monitors food, labor, and supply costs. Ensures food quality, consistency, and efficiency. Approves the requisition of products and other necessary food supplies. Interacts with food and beverage management for food production. Evaluates food products to assure that quality standard is consistent Ensures that high standards of sanitation, cleanliness, and safety throughout all kitchen areas at all times. Ensures Occupational Safety Health Act and company safety/security policy are met. Provides training and professional development opportunities for all kitchen staff. Culinary training from the accreted culinary institute – Preferred Experience with strong communication skills and leadership experience. Experience managing menu costs and labor.
MINIMUM QUALIFICATIONS:
Requires two years’ experience, including but not limited to Sous Chef level or higher in a high volume, scratch cooking kitchen. Requires two years of experience in fine dining.**We run background check during the onboarding process.
Job Type: Full-time
Salary: $65,000.00 - $70,000.00 per year
Benefit: Health insurance Dental insurance Vision insurance Optional Supplemental Insurance Employee discount Employee Assistance Program Life insurance Paid time off Paid sick time Referral program 401(k)401(k) matching
Job Type: Full-time
