At least 5 years of Culinary Management experience, including 2 years as an Executive Chef in a high-volume dining establishment.
Strong knowledge of back of house operations, including staff supervision and inventory controls.
Proficient in managing food and labor costs while ensuring product quality.
Excellent communication, leadership, and conflict resolution skills.
Demonstrated stable and progressive work history with a strong work ethic.
Responsibilities
Ensure guest satisfaction through a hands-on, lead by example management style.
Manage all back of house staff in a high-volume kitchen, focusing on training and development.
Achieve or exceed budgeted labor and cost targets through effective planning.
Oversee weekly and monthly inventories and ordering of food and supplies.
Maintain sanitation procedures and organization in compliance 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.
Comprehensive dental, vision, and voluntary life insurance options.
Paid sick leave and paid time off.
Monthly discretionary bonus potential.
Full Job Description
Overview
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
Responsibilities
Ensures 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
Oversee weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications
At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment
Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic
