This position involves creating and executing menus, ensuring high-quality food, and managing all aspects of kitchen operations. The ideal candidate will have strong leadership skills to train and guide kitchen staff, as well as the ability to manage costs and administrative duties. The role requires a presence in the dining room to interact with guests and ensure their satisfaction. The work environment includes exposure to a variety of settings and may require lifting up to 25 lbs.

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The Room Chef is responsible for maintaining the highest standards in food preparation and presentation. This is a supervisory role that oversees all kitchen operations, manages staff, and ensures a positive dining experience for all guests.

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• Associate's degree or 5 years of full-service, high-end, or upscale a la carte restaurant experience, or an equivalent combination of education and experience.
• Ability to obtain SERV Safe certification.
• Ability to obtain a State-issued Alcoholic Beverage License.
• Must be able to lift and carry materials up to 25 lbs.
• Must have the flexibility to work varied shifts, including weekends and holidays.

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• Create and implement menus and standardized recipes to meet the highest quality and presentation standards.
• Stay current with food and restaurant trends to incorporate new or seasonal items.
• Maintain a presence in the dining room to greet guests and ensure satisfaction.
• Oversee all kitchen operations, including controlling food and labor costs.
• Complete employee performance appraisals, schedules, and payroll, as well as other administrative duties.
• Ensure proper portion control, adherence to recipes, and timeliness of food production.
• Uphold proper cleanliness and maintenance standards for the kitchen and equipment.
• Provide leadership and training to all kitchen employees.
• Supervise the department and provide input on hiring, firing, and performance