The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.

• Responsibilities:
• Manage finances for kitchen operations.
• Produce quality food.
• Oversee menu creation.
• Train junior personnel.

• Opportunities for professional development.
• Collaborative work environment.
• Flexible scheduling.
• Employee discounts on dining.

• Associate's degree in Culinary Arts.
• 3+ years of kitchen experience.
• Experience in leading and supervising junior chefs.
• Experience working within budget constraints.