Description:
- Minimum 3+ years of high-volume culinary management experience
-
Demonstrate an advanced understanding of business operations and financials
-
Manage shifts which include daily decision making, scheduling and planning
-
Create memorable dining experiences by exceeding guest expectations
-
Demonstrate ingredient knowledge and understanding of culinary trends
-
Ensure adherence to recipes, safety practices and sanitation standards in the kitchen
-
Perform calmly and effectively in a high-volume, open kitchen
-
Manage on-the-fly requests with ease and poise
-
Understand POS systems and inventory control systems
-
Familiarity with BEOs
-
Coach, lead and develop culinary team
-
Drive continuous improvement
Requirements: Chef/Kitchen management: 3 years (Required)
Benefits include:
-
Competitive Pay + Bonus
-
Paid Time Off (to support an active life outside of work)
-
Ongoing career development and support
-
Comprehensive management training programs
-
Fun work vibe
-
Culinary School is preferred, but not required.
Shift:
-
10 hour shift
-
12 hour shift
-
8 hour shift
-
Day shift
-
Night shift
