Duties & Responsibilities

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s standards and vision.
• Produce high-quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements.
• Discover talented chefs and train them in order to reach the high standards of the location.
• Train the auxiliary kitchen staff in order to provide the best results in minimum time and using at the maximum the available resources.
• Maintain order and discipline in the kitchen during working hours.

 Requirements

• Proficient in English. Bilingual in Spanish or Portuguese a plus.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry’s best practices.
• Working knowledge of various computer software programs.
• No visa sponsorship. Must be authorized to work in the United States.
• Education:High school diploma required. Culinary degree preferred.
• Experience Required: 3-5 years’ experience in fine dining or a related field.
• Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits.
• Grooming:All employees must maintain a neat, clean and well-groomed appearance per Company standards.

Skills

• Communication
• Teamwork-Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual
• Solution-Driven