JOB SUMMARY

We are seeking an experienced and passionate Chef Manager to lead our culinary team in West Fargo. The ideal candidate will have a strong background in food service management, with expertise in menu planning, food production, and kitchen management. As a Chef Manager, you will be responsible for overseeing daily kitchen operations, ensuring high standards of food quality and safety, collaborating with our Executive Chef in Grand Forks, and providing exceptional dining experiences for our guests.

EXPERIENCE

• Proven experience as a Chef Manager or similar role within the food industry.
• Strong background in culinary arts with fine dining experience preferred.
• Demonstrated supervisory experience with a focus on team management and leadership skills.
• Experience in menu planning, inventory management, and catering services is highly desirable.
• Familiarity with food safety regulations and best practices for food handling.
• Previous experience in restaurant management or hospitality is an asset. If you are a dedicated culinary professional ready to take on a leadership role in our kitchen, we encourage you to apply for this exciting opportunity to make an impact on our dining experience!
  Job Type: Full-time
  Pay: $60,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift availability:

• Night Shift (Required)
• Day Shift (Required)

Ability to Commute:

• West Fargo, ND 58078 (Required)

Ability to Relocate:

• West Fargo, ND 58078: Relocate before starting work (Required)

Work Location: In perso

• Lead and manage the culinary team to deliver high-quality food service in a fast-paced environment.
• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Develop and implement menus that reflect current culinary trends while meeting dietary needs.
• Manage inventory control and ensure proper food handling practices are followed to maintain safety standards.
• Supervise staff performance, providing training and guidance to enhance their skills in cooking and food service.
• Maintain cleanliness and organization of the kitchen area in compliance with health regulations.
• Monitor food costs and assist in budgeting for kitchen operations.
• Foster a positive work environment that encourages teamwork, creativity, and professional growth.