Position: Sous Chef – Bobby Van’s Steakhouse – JFK Airport
About: A prestigious restaurant in need of a Head Chef to lead culinary activities and maintain high-quality food standards while ensuring customer satisfaction and kitchen efficiency.
Requirements: Proven working experience as a Head Chef; Excellent record of kitchen management; Ability to spot and resolve problems efficiently; Capable of delegating multiple tasks; Communication and leadership skills; Keep up with cooking trends and best practices; Working knowledge of various computer software programs (MS Office, restaurant management software, POS); BS degree in Culinary science or related field
Benefits: Competitive salary, Health insurance, Paid time off, Professional development opportunities, Employee discounts on dining
