We are seeking a culinary management professional to join our team in a high-volume kitchen. This role involves ensuring excellence in guest satisfaction through a commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style.

Key responsibilities include:

• Assisting the Executive Chef in the management of all back of house staff, including ongoing training, development, and follow up.
• Achieving or exceeding budgeted labor and other cost centers through proper planning and execution.
• Assisting in overseeing weekly and monthly inventories, and ordering of food and supplies.
• Maintaining sanitation procedures and organization of work area adhering to all OSHA regulations.

Qualifications for this position include:

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
• Strong knowledge and attention to detail on back of the house operations.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history with a strong work ethic.
• Graduate of an accredited culinary program is a plus.

EOE

Pay Range: USD $60,000.00 - USD $72,000.00 /Yr.

• 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 a full-service, high-volume dining establishment.
• 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.