Job Overview
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $120,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Flexible work schedule conducive to work-life balance
Job Description
Responsible for efficient and profitable day-to-day management of all kitchen operations of the venue, directly supervising Assistant Kitchen Manager and Chefs to ensure positive performance that adheres to budget and standards. Develops menus, maintains inventory, enforces service efficiency, sanitation, and safety practices. Coordinates with Hotel operations and other departments. High-level knowledge of the company's products and communication with guests is essential.
Job Requirements
- Minimum of five years experience in a high volume food and beverage environment required
- excellent written and verbal communication skills
- ability to interact professionally with other departments and outside contacts
- ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
- excellent judgment and decision-making abilities
- ability to supervise multiple levels of culinary workers. High school degree or GED required
- Bachelor's degree (BS) preferred or Associate's degree (AA) in a related field
- ACF certification or appropriate program or equivalent required
- Certified Professional Food Manager Certification required
- Health permit/food safety and Alcohol Awareness Staff Member certification required. Must be able to work in a fast-paced, high-energy, and physically demanding environment
- spend 90% of working time standing, walking, and reaching, and 10% sitting
- carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently
- communicate clearly with guests in the primary language of the restaurant, primarily English. Must have specific vision abilities, hearing sounds at normal speaking levels with or without correction, and maintain body equilibrium to prevent falling.
Job Location
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