Chef/Kitchen Manager

• manage daily operations including tracking food inventory, managing storage, placing orders, and examining deliveries
• monitor kitchen operations and provide line support if necessary
• oversee quality and portion control on all dishes and prepped items
• focus on staff accountability through policy and procedure adherence
• periodically monitor floor operations and secure monies
• control costs and adjust systems when necessary
• create and evolve procedures and documents to control waste
• monitor and adjust labor hours
• supervise workflow and analyze systems for efficiency
• monitor food production quality through staff oversight and training to minimize food waste
• order the least amount of product without running out
• train staff on checking-in deliveries, proper stock rotation, and organization
• ensure prepped items are properly stored and labeled
• train and monitor staff for proper portion control and cooking techniques
• update order guides and prep/stock par levels
• create weekly BOH staff schedules and adjust labor hours according to business volume
• increase staff productivity through expedient closes, labor cutting, and delegation
• identify trends and use sales data to anticipate future needs
• monitor and evaluate food offerings
• maintain high-value staff training
• develop relationships with vendors
• monitor and evolve kitchen checklists and quality control system
• recruit top kitchen professionals and provide staff management and accountability
• ensure proper food preparation techniques and plating
• coordinate preventative maintenance and enforce sanitation standards
• maintain a safe and healthy kitchen environment

• high school diploma or equivalent
• minimum of 3 years experience in a similar role
• experience managing kitchen staff and operations
• ability to work evenings, weekends, and holidays
• strong physical stamina to meet the demands of the role including lifting up to 20 pounds
• ability to stand and move for extended periods
• reliable and self-motivated
• excellent problem-solving skills
• proven experience as an executive chef or kitchen manager
• strong knowledge of food safety and sanitation standards
• excellent leadership and staff management skills
• ability to manage budgets and control food costs
• effective communication and organizational skills
• ability to work under pressure in a fast-paced environment
• knowledge of local and sustainable food sourcing

culinary degree or relevant certification preferred but not required

• Health Insurance
• Paid Time Off
• Employee Discounts
• Retirement Plan
• Training and development opportunities
• Meal allowance
• flexible scheduling