Head Chef

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• Responsible for inventory, ordering/purchasing, and food cost controls.
• Create operational solutions for faster service, retaining a focus on excellence.
• Work closely with the Restaurant Manager regarding department finances including food and labor cost, inventory, etc.
• Lead and develop the BOH teams.

To be considered for this role, you will ideally have a Bachelor Degree in Hospitality and Restaurant Management Major in Culinary Arts with at least 5 years of experience in a full-service, high volume, fast casual dining restaurant or other food and beverage establishment with a similar capacity and clientele.