Seeking an experienced Culinary Manager to lead back-of-house operations in an upscale/fine dining setting.
Offering comprehensive training, career growth, and employee discounts on dining, retail, amusements, and hotels.
Benefits include health plans, dental, vision, voluntary life, short-term disability, flexible spending accounts, 401(k), paid sick leave, paid time off, and monthly bonuses.
Responsibilities include ensuring guest satisfaction with a proactive leadership style, assisting the Executive Chef in staff management, training, inventory control, and maintaining sanitation standards in compliance with OSHA.
Qualifications: minimum 2 years in culinary management, strong knowledge of back-of-house operations, staff supervision, inventory, and food/labor costs.
Excellent communication, leadership, and conflict resolution skills required. Stable work history and a strong work ethic are essential.
Preferred: culinary program degree.
Pay range: $75,000 - $85,000 annually.
EOE