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Essential Duties and Responsibilities:
*Assist Executive Chef with ensuring 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
*Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
*Maintain sanitation procedures and organization of work area adhering to all OSHA
regulations.
Requirements:
*At least 2 years of Culinary Management experience in an upscale/fine 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
* Graduate of an accredited culinary program is a plus.
Benefits:
*Extensive and well-rounded training program
* Continued career development and growth opportunities
* Discount Dining and Retail Program
* Management Referral Bonus Program
* Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more