We are looking for a candidate who can ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style. You will assist the Executive Chef in the management of all back of house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow-up. Additionally, you will 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. It is also essential to maintain sanitation procedures and organization of the work area adhering to all OSHA regulations.

• Extensive and well-rounded training program.
• Continued career development and growth opportunities.
• Generous employee discounts on dining, retail, amusements, and hotels.
• Multiple health benefit plans to suit your needs.
• Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k).
• Paid sick leave.
• Paid vacation.
• Monthly discretionary bonus potential.

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment.
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls, and food/labor cost.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; Strong work ethic.
• Graduate of an accredited culinary program is a plus.