Kitchen Manager

Kitchen ManagerResponsible 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 beverageProfessional image and demeanorCommitted to delivering the highest quality of food, product standards, sanitation and safetyExceptionally service-orientedRequirements:4-year college degree preferredMinimum of 4-5 years management experience working in a full service restaurant, fine dining preferredExtensive experience cooking in and ideally leading a high-volume, upscale concept restaurantFormal culinary training and education is a plusFormal business education is a plusServsafe certified or Food Handler certification preferredMust be capable of lifting up to 50 lbs and working on feet for at least 8 hoursEarly mornings, lunches, nights, weekends, and holidays required.Job Type: Full-timeSupplemental PayBonus payBenefitsPaid time offHealth insuranceDental insuranceVision insuranceLife insuranceDisability insurance401(k) matchingEmployee discountPaid training