Overview

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history. Strong work ethic
• Graduate of an accredited culinary program is a plus
• Must pass a background check

The Company has good cause to conduct a review of an applicant’s background history based upon the following material responsibilities:

• This position is responsible for the safety and security of staff, customers, vendors, and the general public, as well as property and inventory of significant value
• This position has access to and must protect employee and customer data, including but not limited to social security number, date of birth, driver's license number, credit card and banking information
• This position is responsible for enforcing the Company’s drug free workplace policy, as well as enforcing and upholding the Company’s policies regarding Responsible Alcohol Service
• Risk of harm or harassment to the staff, customers, vendors or the general public

Applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act

EOE

#li-kh1

Pay Range

USD $70,000.00 - USD $75,000.00 /Yr.

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history. Strong work ethic
• Graduate of an accredited culinary program is a plus
• Must pass a background check

The Company has good cause to conduct a review of an applicant’s background history based upon the following material responsibilities:

• This position is responsible for the safety and security of staff, customers, vendors, and the general public, as well as property and inventory of significant value
• This position has access to and must protect employee and customer data, including but not limited to social security number, date of birth, driver's license number, credit card and banking information
• This position is responsible for enforcing the Company’s drug free workplace policy, as well as enforcing and upholding the Company’s policies regarding Responsible Alcohol Service
• Risk of harm or harassment to the staff, customers, vendors or the general public

Applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act

EOE

#li-kh1

• Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations