Qualifications

• 5-7 years of experience in high-volume kitchen operations
• Michelin-star or equivalent culinary experience
• Proven leadership in high-pressure environments
• Strong creativity in menu development
• Expertise in food safety and sanitation standards
• Ability to manage and mentor culinary staff

Responsibilities

• Oversee all kitchen operations to ensure high culinary standards
• Create innovative menus that impress guests while maximizing profitability
• Lead and inspire kitchen staff to deliver excellent service
• Manage inventory, ordering, and food cost calculations
• Ensure compliance with health and safety regulations
• Collaborate with management to enhance guest experiences

Benefits

• Opportunity to work in a prestigious and iconic venue
• Chance to showcase culinary talents on a prominent stage
• Involvement in menu innovation and creative culinary direction
• Access to professional growth and networking in the culinary industry
• Dynamic and energizing work environment