Job Description
DESCRIPTION
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