Executive Chef

Essential Duties and Responsibilities:Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management styleManagement of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-upAchieve or exceed budgeted labor and other cost centers through proper planning and executionAssist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain sanitation procedures and organization of work area, adhering to all OSHA regulations.Requirements:At least 2 years of Culinary Management experience in high-volume, fine-dining restaurantsStrong knowledge and attention to detail on back-of-the-house operations, including staff supervision, inventory controls, food/labor cost, and product qualityStrong communication, leadership, and conflict resolution skillsStable and progressive work history; Strong work ethicGraduate of an accredited culinary program is a plus Benefits:Extensive and well-rounded training programContinued career development and growth opportunitiesMultiple health benefit plans to suit your needsDental, vision, voluntary life, short-term disability, flexible spending accounts, and 401 (k)Paid sick leavePaid vacationSalary Range: $120,000-$130,000/year