- Charlottesville, Virginia, United States
- Senior
- 3+ years
Lead kitchen operations, menu development, staff management, and financial targets for a multi‑outlet restaurant.
Responsibilities
- Create seasonal menus and innovative dishes
- Lead daily kitchen operations with efficiency and integrity
- Supervise food preparation and quality standards
- Manage inventory, purchasing, and receiving
- Maintain equipment and preventive maintenance
Requirements
- 2 or 4 year degree in Culinary Arts or Hospitality Management