We are looking for a Kitchen Manager with High-Volume experience for this popular, New Orleans born concept. The candidate should have an outgoing personality and a great skill set of recipe execution, safety and sanitation, hiring and training, financial acumen, and inventory background to join the team. This person will lead all back of house daily operations, ensuring teamwork, cleanliness, organization, and high quality culinary production.
The ideal candidate will have a substantial culinary background; possessing strong food and management knowledge as well as a passion for executing remarkable cuisine. Ideal candidates will possess a minimum of 2 years of high-volume experience ($3 million+) as an Executive Sous Chef, Kitchen Manager or Chef de Cuisine. Candidates should have a certificate or degree in Culinary Arts (or equivalent work experience alongside respected industry leaders) and the drive to advance their career. Team player mentality and the ability to work in a fast paced, high energy, high volume environment. Excellent time management skills, hands-on and ability to work independently. Flexible availability to work day, evening and weekend hours as business needs dictate. Successful controlling of cost associated with running a profitable business.