Job Summary

• You will be responsible for supporting all culinary operations under the guidance of the Executive Chef team, fostering strong cross-functional collaboration and upholding the highest standards of organization.
• Essential functions include directing and implementing a guest service and management philosophy, developing menus according to recipes, and demonstrating strong proficiency in pastry production, artisan bread baking, and advanced sauce-making techniques.
• The compensation includes a competitive salary range of $80,000 - $85,000 commensurate with experience, and a generous benefits package.

Matching Summary

Salary

Base: $80,000 - $85,000; Bonus/Equity: Not specified; Benefits: Medical, dental, vision, life and disability insurance, paid vacation, and 401k plan

Skills & Requirements

Key Requirements

• Culinary degree or certified apprenticeship
• 2-3 years management experience
• ServSafe Food Manager certification
• ServSafe Allergen certification
• Proficiency in Microsoft Word and Excel

Work Rights