Job Description

Overview:

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, entertainment, 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 vacation
• Monthly discretionary bonus potential

Responsibilities:

• Ensure exceptional guest satisfaction by embodying a 'Do Whatever It Takes' attitude and employing a hands-on, lead-by-example management style
• Oversee and manage all back-of-house staff in a dynamic, high-volume kitchen environment, including continuous training and staff development
• 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

 
EOE

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Pay Range: USD $85,000.00 - USD $95,000.00 /Yr.

Job Tags

Full time, Temporary work, Flexible hours,

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