Qualifications

• Minimum 10 years of experience in high volume/high-end kitchens
• Demonstrated kitchen leadership and team commitment
• Proficient in recipe adherence and culinary systems
• Strong skills in problem solving and conflict resolution
• Working knowledge of kitchen management software and POS systems
• Bachelor's degree in culinary arts or relevant certification (preferred)
• Ability to stay up-to-date with culinary trends

Responsibilities

• Plan and oversee food preparation and culinary operations
• Create and modify menus to uphold quality standards
• Estimate and manage food and labor costs effectively
• Supervise and coordinate kitchen staff's efforts
• Manage equipment purchases and maintenance
• Recruit and train kitchen employees
• Address and resolve any culinary-related issues or complaints
• Present finished dishes with an artistic touch
• Handle necessary administrative tasks
• Ensure compliance with nutrition, sanitation, and safety regulations
• Maintain accurate payroll and time records
• Foster a positive work atmosphere with staff and customers

Benefits

• Opportunity to lead a distinguished culinary team
• Engagement with high-volume, upscale food service environment
• Possibility for professional growth within a reputable establishment
• Collaboration with talented culinary professionals
• Contribution to a culture of culinary excellence