Kitchen Manager

Kitchen Manager

Responsible for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. Maintain consistency in preparing the highest quality food. Achieve financial objectives and success by continually building sales, and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The head chef should possess the following qualities:

• Ownership mentality resulting in delivery of exceptional food and beverage

• Professional image and demeanor

• Committed to delivering the highest quality of food, product standards, sanitation and safety

• Exceptionally service-oriented

Requirements:

• 4-year college degree preferred

• Minimum of 4-5 years management experience working in a full service restaurant, fine dining preferred

• Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant

• Formal culinary training and education is a plus

• Formal business education is a plus

• Servsafe certified or Food Handler certification preferred

• Must be capable of lifting up to 50 lbs and working on feet for at least 8 hours

Early mornings, lunches, nights, weekends, and holidays required.

Job Type: Full-time

Supplemental Pay

• Bonus pay

Benefits

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• 401(k) matching
• Employee discount
• Paid training