Role OverviewAssist the Executive Chef in overseeing kitchen operations, supervising staff, and maintaining food quality and safety standards.
What You Will Do
Directly manage sous chefs and pastry chefs, oversee staff selection and training, and conduct regular kitchen walk-throughs and food tastings.
Why It Might Be a Fit
The ideal candidate will have leadership, team building, and implementation skills, with 6+ years of experience in high-volume food sales and fine dining.
Requirements
- Experienced in high volume food sales
- Leadership, team building, and implementation skills
- Culinary Arts degree or advanced culinary arts certification is preferred
- 6+ years of successful experience within the hospitality industry, preferably in fine dining
Benefits
- Medical, Dental, Vision
- 401K
- Educational Tuition Reimbursement
- Ventra Program, EAP programs, etc.
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