The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.
Responsibilities

Manage finances for kitchen operations
Produce quality food
Oversee menu creation
Train junior personnel

Qualifications

* Associate's degree in Culinary Arts
3+ years of kitchen experience
Experience in leading and supervising junior chefs
Experience working within budget constraints

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