Industry:  Hospitality

Support senior leadership by developing and assuming management responsibilities of our Specialty Restaurant

·         Assume the role of liaison between all departments within the culinary division and all other hotel departments

·         Supervise the preparation and cooking of various food items

·         Develop and implement creative menu items that adhere to brand standards

·         Plan, coordinate & implement special events and holiday functions

·         Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.

 May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs

·         Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

·         Monitor food production, ordering, cost, and quality and consistency on a daily basis

·         Ensure proper safety and sanitation of all kitchen facilities and equipment.

·         Two years of experience in fine dining, chef driven or specialty restaurant

·         Two years of kitchen management

·         In-depth skills and knowledge of all kitchen operations

·         Possess strong leadership, communication, organization and relationship skills

·         Experience with training, basic financial management and customer service

·         Proficient in general computer knowledge.

·         A true desire to exceed guest expectations in a fast paced customer service environment

·         Capable of producing a consistent product in a timely manner

·         Strong training and communication skills

·         Culinary education and/or on the job training

2+ to 5 years experience

Base Salary - USD $70,000 to $80,000

Benefits - Full