Fine Dining Restaurant Manager

Hyde Park Restaurant Group; Columbus (OH); On-site; USD 65,000 - 75,000; Full time

Job summary

An established industry player is seeking a talented Sous Chef to lead culinary operations in a renowned restaurant. In this dynamic role, you'll oversee menu execution, ensuring high-quality food and exceptional guest experiences. Join a team dedicated to culinary excellence, where your leadership will inspire a skilled kitchen staff. Enjoy competitive pay, a quarterly bonus structure, and generous PTO, all while contributing to an extraordinary dining experience. This is an exciting opportunity to make a lasting impact in a vibrant culinary environment.

Benefits

Quarterly Bonus Structure

10 days PTO in first year

401(k) + company match

Dining Allowance & Discounts

Closed six major holidays

Qualifications

• Minimum of 2 years as Executive Chef or Head Chef in high-end restaurant.
• Proven track record of creating exceptional culinary experiences.

Responsibilities

• Execute menu selections in high-volume setting with attention to detail.
• Recruit, train, and develop a skilled culinary team.
• Maintain strict quality standards for food preparation and presentation.

Skills

Culinary Management

Team Leadership

Quality Control

Cost Management

Menu Execution

Education

Culinary Degree

Job description

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Hyde Park Restaurant Group provided pay range

This range is provided by Hyde Park Restaurant Group. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$65,000.00/yr - $75,000.00/yr

Direct message the job poster from Hyde Park Restaurant Group

The Hyde Park Prime Steakhouse has been serving guests in 13 locations for nearly four decades in five states. Our chef-inspired menu features legendary aged hand cut steaks, market fresh seafood, and seasonal features. Hyde Park Restaurant Group is dedicated to providing an extraordinary dining experience ensuring that every visit leaves a lasting impression.

Summary

We are seeking a talented and innovative Sous Chef to join our award-winning restaurant. As the Executive Chef, you will be responsible for overseeing all culinary operations, ensuring the highest quality food and exceptional guest experiences.

• Quarterly Bonus Structure
• 10 days PTO in your first year, 20 days PTO in your 2nd year
• Closed six major holidays – New Years Day, Christmas Day, Thanksgiving, Labor Day, July 4th, and Memorial Day
• 401(k) + company match
• Dining Allowance & Discounts

Responsibilities:

• Menu Execution: Executive the brands menu selections in a high-volume setting using attention to detail
• Team Leadership: Recruit, train, and develop a highly skilled and motivated culinary team.
• Quality Control: Maintain strict quality standards for food preparation, presentation, and taste.
• Cost Management: Manage food costs, inventory, and purchasing to ensure profitability.
• Operations: Oversee kitchen operations, including equipment maintenance, sanitation, and safety.

Qualifications:

• Minimum of 2 years of experience as an Executive Chef or Head Chef in a high-end restaurant.
• Proven track record of creating exceptional culinary experiences.
• Strong leadership and interpersonal skills.
• Excellent organizational and time management abilities.
• Passion for culinary excellence and a commitment to providing exceptional guest service.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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