Assistant Head Chef

Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style Management of all back‑of‑house staff in a high‑volume kitchen, including ongoing training, development, and follow‑up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area, adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in high‑volume, fine‑dining restaurants Strong knowledge and attention to detail on back‑of‑the‑house operations, including staff supervision, inventory controls, food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Extensive and well‑rounded training program Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short‑term disability, flexible spending accounts, and 401(k) #J-18808-Ljbffr