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The successful candidate will report to Executive Chef and Vice President to own the culinary operations with responsibilities that include managing staff and implementing and supporting all food production.
S/he will oversee and manage culinary team, maintain food, labor and operating costs, maintain excellent quality and increase efficiency while improving operating margin. S/he will be responsible for staff scheduling, vendor ordering and relationships, health code compliance, equipment maintenance and repairs, menu research and development, staff training, innovation.
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Vision Insurance, Potential Bonuses
American, French, Italian, Farm To Table, Mexican, Asian
Event, Event Catering, Special Events Company