Fine dining restaurant, Monday - Friday lunch service only.
Key Responsibilities:
Full culinary management of food service operation to include inventory, ordering and receiving
Knowledge of P&L accountability and contract-managed service experience is desirable
Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and using local food products
Possesses a passion for sustainability
Plans and builds all menus
Rolls out new culinary programs in conjunction with marketing and culinary team
Client relations and communications
Implement all workplace safety and food safety policies and procedures
Preferred Qualifications:
Culinary degree preferred
Three to five years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
High volume production and catering experience is critical
Previous experience managing cost controls
Desire to learn and grow with a top notch foodservice company
Catering experience a plus
Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
Must have a working knowledge of HACCP
ServSafe certified