Job Summary

• The role involves directing and coordinating the culinary department while leading the team to maintain operational standards.
• Responsibilities include ensuring compliance with national programs, managing inventory procedures, and maximizing profits through financial planning.
• The company fosters an inclusive environment where team members anticipate needs and elevate experiences for guests and members.

Matching Summary

Skills & Requirements

Key Requirements

• Previous experience in a Chef leadership role
• High school diploma or equivalent required
• ServSafe certification must be obtained within 30 days of hire
• Food service permit as required by local or state government agency
• Bachelor's degree or Culinary degree preferred

Work Rights