Job Details

Description:

Join our dynamic team as an Assistant Culinary Manager, collaborating with the General Manager and Culinary Manager to fulfill our mission. This role involves creating, coordinating, and leading a Back of the House (BOH) team to ensure daily operations in the kitchen, prep, and dish areas meet our high standards.

Your responsibilities will include:

• Implementing plans that enhance food quality, manage costs, boost employee retention, and maintain a pristine kitchen environment.
• Demonstrating strong expertise in daily accounting, POS systems, and supporting computer technologies.
• Taking on regular shifts as an Expo/BOH Manager on Duty (MOD), and stepping in as a Kitchen Manager when needed.
• Exhibiting excellent knife skills and proficiency in advanced Escoffier techniques, including butchering meat and fish.

As an ideal candidate, you will possess:

• A proven track record in leadership, team-building, effective communication, and sound judgment.
• A minimum of 2 years of experience as a chef, sous chef, or in a kitchen management role, with a focus on Escoffier techniques.
• Strong communication skills in either English or Spanish.
• Current ServSafe certification.
• Exceptional basic math skills and proficiency in operating a POS system, accounting software, and Microsoft Office.

Additionally, you should be able to:

• Work in a standing position for 10-12 hours per day, regularly reach, bend, stoop, and lift up to 50 pounds.
• Commit to working 50 to 60 hours per week.

If you're passionate about culinary excellence and ready to lead a dedicated team, we invite you to apply!