Role OverviewThis is an entry-level structured training program designed to be completed within 6 months. As a culinary leader in our kitchen, you will assist with bottom line profitability and ensure the development and education of the cooks. You will oversee the operations in the absence of the sous chef and manage employee performance.
What You Will Do
Assist the sous chefs in running the kitchen and managing employees, follow recipes and proper cooking techniques, educate customers and employees on products, and manage employee performance.
Why It Might Be a Fit
If you are looking for an opportunity where the store is your pantry, the work is exciting and meaningful with some of the best culinarians in the industry, this could be the role for you!
Requirements
- 2 or more years’ experience as a prep or line cook
- Food safety and quality assurance knowledge
Benefits
- Flexible scheduling
- Incredible benefits
- Opportunities to grow
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