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Candidates must have a proven track record for running a successful kitchen.
Must have a genuine passion for cooking and is willing to be a hands-on-chef who provides leadership by example through focused, compassionate leadership.
Able to manage food and labor costing while working with management and owners to meet proper targets.
Cleanliness, proper food preparation, and cost efficiency are imperative. Skill sets include grilling, sautéing, sous-vide with a knowledge of butchering, desserts, sauces, and pastries; including properly purchasing seafood, meats, produce, and other ingredients for the business.
Computer literacy helpful.
Please send resumes.
