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