Job Description

What You'll Do


Lead, train, and develop kitchen staff


Schedule labor to match business volume and event needs


Support hiring, onboarding, and performance management


Maintain food quality, recipe standards, portioning, and presentation


Create and execute approved weekly features and special menus


Partner with Event Planners and Operations to execute events and catering


Manage ordering, inventory, food cost, and waste


Ensure cleanliness, food safety, and equipment standards are met


Open and close the kitchen according to established procedures


Step in as needed during service and events to support the team


What We're Looking For


5+ years of experience in a high-volume kitchen


2+ years of leadership or management experience


ServSafe Certification (required)


Culinary degree or certification preferred


Strong organizational skills and attention to detail


A steady, professional leader who performs well under pressure


Availability to work evenings, weekends, and extended hours as needed


What You Get


A full-time, salaried leadership role with Full-Time Benefits and Weekly Pay!


Real ownership of the kitchen and its performance


A collaborative leadership team and clear expectations


The opportunity to contribute to menus, features, and event execution


A fast-paced, social environment where no two days are the same


If you take pride in running a tight kitchen and leading people the right way, we'd love to hear from you.


Salary: $65-70K


Equal Opportunity Employer
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