Qualifications

• 5+ years of Culinary Management experience in high volume, fine dining restaurants
• Strong knowledge of back of house operations, including staff supervision and inventory controls
• Excellent communication and leadership abilities
• Proven history of resolving conflicts effectively
• Demonstrated stability and a strong work ethic
• Availability to work holidays, late nights, and weekends
• Graduation from an accredited culinary program is preferred

Responsibilities

• Develop and maintain recipes and preparation standards
• Manage back of house staff with a focus on training and development
• Achieve or exceed budgeted labor and cost centers
• Oversee weekly and monthly inventories and ordering of supplies
• Ensure adherence to sanitation standards and OSHA regulations

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Multiple health benefit plans available
• Dental, vision, short-term disability, and flexible spending accounts included
• Paid sick leave and vacation