Position: Kitchen Manager/Chef
About: As a Kitchen Manager/Chef, you will work efficiently in a fast-paced kitchen environment to produce high-quality food according to company standards. Responsible for managing back-of-house operations, schedules, vendors, communicating menu changes, and inventory.
Requirements: 2+ years sous chef experience; Experience managing a team; Four-year degree (preferred); Culinary Degree (preferred); Ability to work a flexible schedule including weekends and holidays; Positive, professional attitude; Strong focus on quality and guest service; Excellent communication and leadership skills; Maintaining sanitation and safety standards; Providing ongoing feedback to kitchen staff; Complete daily food quality checks; Ability to handle issues promptly and professionally.
Benefits: Competitive salary, Professional growth opportunities, Health insurance, Paid time off, Employee discounts
