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Salary and Benefits
- Health, Dental and Vision- 80.3% company paid; thereafter until 6%
- STD and LTD, Accident, Hospital indemnity, pet insurance
- 401K- Eligible after 1 year Company matches dollar for dollar for the first 3% and$.50
- 12 Vacation and PTO Days during first year, increases every year after year 1
- 20% discount on food and beverage, 30% on retail
- $70 cell phone reimbursement
Position Overview
- Lead culinary operations for a high-volume, three-meal-a-day bar and grill.
- Oversee food quality, consistency, kitchen execution, staffing, and sanitation.
- Manage menus, purchasing, inventory, food cost, labor, and waste control.
- Recruit, train, schedule, and develop a high-performing culinary team.
- Partner with the General Manager to drive guest satisfaction and financial performance.
Job Qualifications
- 3+ years of Chef or Kitchen Management experience in a high-volume restaurant.
- Strong three-meal-a-day and high-volume culinary experience preferred.
- Proven ability to manage food and labor costs.
- Strong leadership, coaching, and team-building skills.
- Knowledge of food safety, sanitation, inventory, and ordering procedures.
- Ability to work effectively in a fast-paced environment.
- Strong communication, organization, and problem-solving skills.
- Culinary degree or formal culinary training preferred.
- ServSafe certification preferred.
JOB ID: 179978
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Mitch Marron