Head Chef/Kitchen Manager

+ Working Chef position 45-60 hours, 5 day work week.
+ Responsible for maintaining recipes/production of established procedures.
+ Train/mentor kitchen and service staff members in product knowledge and food safety regulations.
+ Promote a calm, professional workplace environment.
+ Ordering, Inventory, Kitchen Organization & Cleanliness.
+ Fine Dinning Background/Experience required.
+ Ability to reproduce established recipes and plating specifications, weights and measurements.
+ Reports directly to Executive Chef and Ownership.
+ Food Safety Manager certification.
+ Email resume for prompt interview, meet & great.
+ Willing to work a couple of shifts to see if we’re a good fit.
+ Established local applicant preferred.