EXPERIENCE & QUALIFICATIONS
• Bachelor's Degree or Culinary Arts Certification preferred.
• Minimum 4 years of progressive culinary leadership experience.
• Strong knowledge of culinary techniques, kitchen operations, and food safety regulations.
• Demonstrated creativity in menu development and plating presentation.
• Excellent leadership, organization, and communication skills.
• Ability to work in a fast-paced environment while maintaining composure and attention to detail.
• Proficiency in Microsoft Office and kitchen management systems.
• ServSafe Certification or equivalent required.
• Flexibility to work extended hours, including evenings, weekends, and holidays.
• Ability to stand, walk, and work in a high-temperature environment for extended periods.
• Ability to lift, carry, and push up to 50 pounds.
• Must possess tasting ability and respond to visual, tactile, and auditory cues. • Manual dexterity required for operating kitchen equipment. ESSENTIAL RESPONSIBILITIES
• Work as head chef managing the kitchen, upholding the highest standards of excellence, consistency, and presentation in every dining outlet.
• Ensure all guests receive exceptional service through precise execution, professionalism, and attention to detail that aligns with our brand standards.
• Manage all kitchen operations, including food preparation, production, and service, to maintain efficiency and quality control.
• Uphold all food safety and sanitation standards, ensuring compliance with local and state regulations.
• Manage labor costs, food costs, and inventory control to meet budgetary goals while maintaining superior product standards.
• Recruit, train, and mentor kitchen staff, fostering a culture of teamwork, creativity, and continuous professional development.
• Support the development and documentation of standardized recipes, ensuring consistency in quality and presentation across all outlets.
• Conduct regular inspections of kitchen areas and equipment, ensuring cleanliness, functionality, and adherence to health and safety policies.
• Partner with Bar and Operations leadership teams to coordinate menus and special events that elevate guest experience.
• Maintain strong vendor relationships, ensuring the sourcing of high-quality ingredients and negotiating favorable pricing.
• Lead by example in professionalism, communication, and collaboration with front-ofhouse teams to ensure seamless service.
• Perform additional duties as assigned to support the culinary and club operations.