Established restaurant is seeking a motivated, hardworking, passionate individual with superior culinary skills to help maintain our current menu, while adding their own creative influence. The Chef will be responsible for the daily and weekly operations of the kitchen and provide professional leadership and direction to all kitchen personnel. They will also ensure that all recipes, food prep and presentation meet the restaurants' specifications and day-to-day commitment to quality.
This is a position that requires a self-starter who has both personal and professional ambition. This position also requires a full-time commitment, a genuine passion for the industry and a dedicated work ethic. You'll need a good attitude and be willing to roll up your sleeves and get stuck in.

• Maintaining a positive, professional, kitchen environment in the kitchen.
• Hire, train and develop a workforce to ensure excellent results, and an opportunity to grow
• Encourage a culture of learning for all BOH staff to gain new skills and improve consistently
• Establish and maintain back of the house standards to ensure high quality and consistency
• Ensure compliance with all state and federal laws regarding health and safety in the kitchen
• Join meetings with ownership to discuss profitability, seasonal items and menu changes
• Create, and update menus that meet the needs of the restaurant and time of year, including: dinner and lunch menus, as well as menus for catered events
• Maintain and share lists of recipes with restaurant ownership
• Maintain appropriate staff size to meet the needs of the business through payroll control
• Spec and costing of all menus
• Create inventive, solid menus for a la carte dining and banquets
• Maintain accurate employee files and proper documentation of performance
• Complete an accurate physical food inventory on a routine basis.
• Taste all dishes on a regular basis to ensure a high and consistent level of quality
• Work with HR to ensure performance and employee issues are addressed properly
• Must have experience with large volume restaurant, la carte dining and catering/banquets