Restaurant Chef

Job TitleLead culinary operations for a high-volume, three-meal-a-day bar and grill.Salary and BenefitsHealth, dental and vision- 80.3% company paid; thereafter until 6%STD and LTD, accident, hospital indemnity, pet insurance401K- Eligible after 1 year Company matches dollar for dollar for the first 3% and $.5012 vacation and PTO days during first year, increases every year after year 120% discount on food and beverage, 30% on retail$70 cell phone reimbursementPosition OverviewLead culinary operations for a high-volume, three-meal-a-day bar and grill.Oversee food quality, consistency, kitchen execution, staffing, and sanitation.Manage menus, purchasing, inventory, food cost, labor, and waste control.Recruit, train, schedule, and develop a high-performing culinary team.Partner with the General Manager to drive guest satisfaction and financial performance.Job Qualifications3+ years of Chef or Kitchen Management experience in a high-volume restaurant.Strong three-meal-a-day and high-volume culinary experience preferred.Proven ability to manage food and labor costs.Strong leadership, coaching, and team-building skills.Knowledge of food safety, sanitation, inventory, and ordering procedures.Ability to work effectively in a fast-paced environment.Strong communication, organization, and problem-solving skills.Culinary degree or formal culinary training preferred.ServSafe certification preferred.