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Job Description
Lead kitchen operations, manage staff, scheduling, and inventory to maximize profits. Participate in weekly meetings, manage food and labor costs, and maintain kitchen facilities and equipment.
Responsibilities:
- Manage kitchen operations, inventory, staff, and scheduling
- Meet food and labor cost targets
- Expedite service, train staff, and maintain food quality and presentation standards
- Communicate effectively with kitchen staff, FOH staff, and leadership
- Provide leadership to kitchen and restaurant staff
- Maintain DOH food safety standards
- Maintain BOH facilities and equipment
- Train staff and orient new hires
Requirements:
- Culinary diploma or equivalent experience
- At least 2 years of experience as a Chef de Cuisine
- DOH Food Handler Card or commitment to obtain within 30 days
Physical Activities:
- Bending, stooping, squatting, and stretching
- Lifting at least 50 pounds regularly
- Grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing
Benefits:
- $110,000-$145,000 base pay
- Bonus Program
- Health Benefits Enrollment
- Vision & Dental Insurance Enrollment
- Paid Time Off (PTO)
- Meal Benefits and Dining Discounts