Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $70,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
401(k)
401(k) matching
Dental Insurance
Disability insurance
Employee assistance program
employee discount
Flexible Schedule
Flexible spending account
Health Insurance
Life insurance
Paid Time Off
Vision Insurance
Job Description
Carve is a distinguished fine dining restaurant renowned for delivering exceptional culinary experiences with each visit. As an establishment that prides itself on excellence, Carve fosters a professional, respectful, and teamwork-oriented environment where every team member is valued and empowered to contribute to memorable dining experiences. With its focus on quality, creativity, and service, Carve attracts discerning guests who appreciate expertly crafted dishes and impeccable hospitality. The restaurant emphasizes employee development through outstanding training programs and offers ample advancement and growth opportunities, making it an ideal workplace for culinary professionals looking to refine their skills and advance their careers.
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Job Requirements
- High school diploma or equivalent
- Minimum of 2 years culinary experience preferred
- Proven cooking experience preferred
- Availability to work flexible schedules including day shift evening shift night shift holidays and weekends
- Ability to work in a fast-paced fine dining environment
- Strong attention to detail and quality
- Physical ability to handle kitchen duties including butchering proteins
Job Qualifications
- Culinary experience of at least 2 years preferred
- Cooking experience of at least 2 years preferred
- Knowledge of kitchen operations and food safety standards
- Leadership and team management skills
- Ability to train and mentor kitchen staff
- Strong organizational and inventory management skills
- Professional attitude and excellent communication skills
Job Duties
- Manage all aspects of kitchen food prep and service operations alongside Executive Chef and General Manager
- Responsible for accurate creation and presentation of all food items served to guests
- Insure quality and accuracy in preparation of all menu items
- Butcher all proteins
- Execute all paperwork associated with Chef position
- Learn and be able to execute all kitchen positions effectively with the ability to teach and assist staff members
- Manage back of house labor meeting Perry's goals and guest requirements
- Responsible for ordering stocking and managing inventory levels and quality
- Maintain a professional and welcoming attitude while at work
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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