Your Duties:
- Lead and manage the entire kitchen team, including chefs, cooks, and kitchen staff, promoting a collaborative and motivated work environment
- Develop innovative menus that reflect current culinary trends while maintaining operational feasibility and cost efficiency
- Oversee food preparation, presentation, and quality control to ensure dishes meet established standards of excellence
- Implement and monitor food safety sanitizing procedures in compliance with health regulations to ensure a safe dining environment
- Manage inventory control and food production processes to minimize waste and optimize resource utilization
- Coordinate catering events, banquets, and special functions with meticulous attention to detail and timely execution
- Supervise shift operations, including scheduling, training, and performance management of staff to ensure smooth service flow
Our Requirements:
- Proven experience in the leadership of fine dining establishments with a strong background in scratch cooking and restaurant management
- Extensive food service management experience with a focus on high-quality culinary delivery and the ability to lead teams effectively in a fast-paced and demanding setting
- Extensive knowledge of the culinary cannon, dietary requirements and food safety protocols
- Expertise in procuring ingredients and equipment, inventory management, labor and cost controls, scheduling and kitchen operations
- Strong skills in menu planning and development, recipe development and preparation, classic and modern cooking techniques, and kitchen staff training and management
- Excellent leadership qualities with an unending passion for hospitality, serving excellence, and culinary innovation
- Previous management level experience the culinary industry
- Must be able to lift 50lbs
- Ability to communicate effectively with staff and guests and also knowledge of some Spanish
- Expertise with POS systems, online/mobile ordering platforms, scheduling, spreadsheets and word documents
About Us:
We are an owner-operator and chef driven 85 seat full service, fine dining restaurant, featuring a food focused wine list, a highly-esteemed bar program, dry age program, house made pastas, bread program, wood oven and an outstanding kitchen and service team. Opened in 2023, we are three and a half years young and always pushing to be better and achieve more. We are seeking a distinct individual to help lead our team and who will both take part and guide our growth and long term success.