Job Summary

• Under the direction of the Executive Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
• Assists in the training, safety, sanitation and accident prevention controls within the kitchen and helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality.
• Competitive salary range of $95,000 - $101,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

Matching Summary

Salary

Base: $95,000 - $101,000; Benefits: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan

Skills & Requirements

Key Requirements

• 2-3 years management experience
• Culinary degree or certified apprenticeship
• High-volume venues experience
• Contract foodservice industry experience
• Excellent written and verbal communication
• Ability to multi-task and prioritize
• Experience managing Kosher supply chains
• Experience cooking in Kosher kitchens
• Experience training staff in Kosher practices
• Demonstrated initiative, leadership, and management skills
• Flexibility for extended hours including late nights, weekends and holidays
• Proficiency in Microsoft Word and Excel
• High level of attention to detail and organization

Work Rights