Lead Sous Chef — Fine Dining & Team Growth

The Post Oak in Indianapolis is seeking a Culinary Manager to lead back of house operations in an upscale fine dining kitchen. The role involves managing staff, ensuring guest satisfaction, and maintaining high standards in inventory and quality control. Candidates should have at least 2 years of culinary management experience and possess strong leadership and communication skills. The position offers a competitive salary range of $70,000 to $75,000 annually, alongside extensive training and various employee benefits.
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