Job Summary

• Responsible for day to day running of the department, the overall quality of products produced, and fiscal accountability for outlet operations.
• Design and implement menus that fit the requirements of a particular outlet as set out by the Director of Culinary and/or Chef Partner.
• Maintain and report to Director of Culinary outlet food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.

Matching Summary

Skills & Requirements

Key Requirements

• Minimum of 5 years of chef supervisor experience
• Bachelor’s Degree preferred
• Culinary school or apprenticeship preferred
• Experience operating in a similar role for minimum of 3-5 years
• Experience working in a fast-paced, high-volume environment
• Experience within the 5-star framework
• ServSafe Certified
• Food Safety Employee Training required
• Food Handler’s Card

Work Rights