Support the Executive Chef in managing kitchen operations, ensuring safety and sanitation standards, and maintaining high-quality, creatively presented meals.
Assist with planning, ordering, inventory, and food preparation while controlling costs.
Lead and develop back-of-house staff to deliver excellent service and culinary excellence.
Qualifications include a culinary degree or related training, 3-5 years of experience, knowledge of food cost management, and certifications like ServSafe or HACCP.
Benefits offered include medical, dental, vision, life insurance, retirement plans, paid time off, wellness programs, and more.
We are an equal opportunity employer committed to diversity and fair hiring practices. Applications are accepted continuously.