Responsible for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. Maintain consistency in preparing the highest quality food. Achieve financial objectives and success by continually building sales, and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The head chef should possess the following qualities:
Ownership mentality resulting in delivery of exceptional food and beverage
Professional image and demeanor
Committed to delivering the highest quality of food, product standards, sanitation and safety
Exceptionally service-oriented
Requirements:
4-year college degree preferred
Minimum of 4-5 years management experience working in a full service restaurant, fine dining preferred
Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
Formal culinary training and education is a plus
Formal business education is a plus
Servsafe certified or Food Handler certification preferred
Must be capable of lifting up to 50 lbs and working on feet for at least 8 hours
Early mornings, lunches, nights, weekends, and holidays required.
Job Type: Full-time
Kitchen Manager • Baltimore, MD, United States
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