Role OverviewAssists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation.
What You Will Do
Delivers exceptional food and beverage, maintains a professional image and demeanor, and is committed to delivering the highest quality of food, product standards, sanitation and safety.
Why It Might Be a Fit
Must have a strong commitment to food quality and safety standards, a high degree of professionalism, and a positive attitude.
Requirements
- At least 5 years experience in a full service, high volume, scratch kitchen
- Experience cooking in and ideally leading an upscale casual concept restaurant
- Formal culinary training and education is a plus
- Servsafe certified or Food Handler certification preferred
- Ability to lift up to 50lbs and work on feet for at least 8 hours
- Professional and positive attitude
- Maintains cleanliness and sanitation in an exemplary fashion
- Maintains a culture of constant and ongoing training and continuous improvement
- Adequate computer skills and ability to learn a new computer application quickly
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