Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge on back of the house operations including staff supervision, inventory controls, and food/labor cost management.
• Excellent communication, leadership, and conflict resolution skills.
• Stable and progressive work history with a strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a 'Do Whatever It Takes Attitude' and hands-on management style.
• Assist the Executive Chef in managing the back of house staff, including training and development.
• Achieve or exceed budgeted labor and costs through effective planning and execution.
• Oversee weekly and monthly inventories and manage food and supply ordering.
• Maintain sanitation and organization in accordance with OSHA regulations.

Benefits

• Extensive and well-rounded training program.
• Continued career development and growth opportunities.
• Generous employee discounts on dining, retail, amusements, and hotels.
• 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 time off.
• Monthly discretionary bonus potential.