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
Pay RangeUSD $85,000.00 - USD $95,000.00 /Yr.
