Kitchen Manager/Chef

Primary Responsibilities

• Manage all back of house operations efficiently and effectively (scheduling, vendors, inventory)
• Supervise and coordinate all food preparation to ensure high-quality, properly-prepared products
• Maintain strict sanitation and safety standards
• Execute all menus effectively ensuring quality food is provided to our guests
• Have a positive, professional attitude that contributes to a favorable environment for other employees and guests
• Focus on providing the highest possible quality of guest service
• Able to lead a back-of-house team and promptly, professionally handle issues as they arise
• Availability to work a flexible schedule that will include weekends and holidays
• Enforces employee uniform, cleanliness and personal hygiene standards
• Provides ongoing feedback to kitchen staff
• Complete daily check to ensure food quality and recipe adherence
• Will keep manager fully informed of all issues and takes corrective action where necessary or suggests alternative courses of action.

Requirements

• 2+ years sous chef experience
• Experience managing a team
• Four-year degree (preferred)
• Culinary Degree (preferred)

Pay

$50,000