Vacancy expired!
Job Description
If you believe that a restaurant can deliver the highest quality products and service possible, while still maintaining profitability, then you may be the right fit for our organization! If you thrive on the energy that comes along with a high-volume operation's service, then this may be the right opportunity for you.
Essential Duties and Responsibilities:
Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
Achieve or exceed budgeted labor and other cost centers through proper planning and execution
Oversee weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
Requirements:
At least 5 years of Culinary Management experience in a fast-casual establishment
Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic
Graduate of an accredited culinary program is a plus
