Assist the Executive Chef in maintaining the highest quality standards through active line checks and daily kitchen oversight. Support inventory management, product ordering, receiving, and cost control initiatives. Collaborate with the culinary team to ensure smooth and efficient kitchen operations. Prepare and cook menu items according to established recipes, specifications, and presentation standards. Train, mentor, and develop culinary team members while fostering a positive and professional work environment. Maintain consistency in flavor, quality, and appearance across all menu offerings. Follow all food safety, sanitation, and health department regulations. Monitor food costs, portion control, inventory levels, and waste reduction initiatives. Perform additional duties assigned by the Executive Chef.

Job Type:

Full-time Pay:

$50,000.00 - $55,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Retirement plan Vision insurance

Physical Setting:

Fine dining restaurant

Experience:

Culinary experience: 5 years (Preferred)

Cooking:

5 years (Preferred)

Work Location:

In person