Experienced Kitchen Manager/Chef

Primary Objective

The Manager, under the leadership of the Proprietor, is responsible for the assistance of the overall operation of the restaurant. Core responsibilities include supporting the Proprietor in team performance, guest satisfaction, increased sales and profitability, while actively ensuring the restaurant meets financial and operating goals.

Core Responsibilities

• People
  • Recruitment and Retention
  • Training and Development
  • Supervision and Leadership
• Sales
  • Sales Growth
• Guest Service
  • Quality of Operations
• Profits
  • Profits
  • Profitability
• Financial Reporting

Requirements

• 3+ years as a Chef, Culinary Manager or Kitchen Manager
• Polished casual, upscale or fine dining experience (preferred)
• Experience working in a scratch kitchen (preferred)
• Stable job history
• Culinary degree (preferred)

Essential Physical Requirements

• Withstand temperatures of 30 degrees to 100 degrees Fahrenheit
• Moves throughout the restaurant for extended periods of time (up to 10-12 hours a day)
• Lifts and carries items weighing up to 75 lbs. for distances of up to 10 ft.