This management role oversees all kitchen operations, ensuring high-quality food production and exceptional guest service.
It involves leading and developing the culinary team, setting performance and safety standards, and managing budgets and costs.
Responsibilities include menu development, maintaining sanitation standards, and ensuring food quality and presentation.
The position requires strong leadership, communication, and HR skills to motivate staff, handle guest feedback, and ensure compliance with food safety regulations.
Ideal candidates have 6+ years of culinary experience or a culinary-related degree with several years of leadership experience. The role offers relocation assistance, a competitive salary, and bonus eligibility.