We're looking for someone who takes ownership of their kitchen and understands that great food and great operations go hand in hand.
Our ideal candidate is a confident leader who can motivate a team, maintain high standards, and continuously look for ways to improve. You should be creative but practical, detail-oriented but adaptable, and genuinely excited about contributing to the growth of an independent neighborhood restaurant.
We value individuals who bring ideas to the table, take initiative, and are willing to roll up their sleeves to get things done.
Hours: Wednesday - Mondays, Holidays are flexible. Mornings and Nights.
Salary Range: $85k-$95k
Key Responsibilities:
Food Quality & Kitchen Operations:
Oversee kitchen staff to ensure consistent, high-quality food preparation and presentation.
Address any kitchen-related issues including conflict resolution, corrective action and performance reviews promptly and communicate with management if necessary.
Ensure compliance with all food safety and sanitation regulations, ensure all BOH have completed required training/certification and maintain a clean kitchen environment.
Perform regular checks on kitchen equipment, ensuring proper functioning and arranging repairs as needed.
Inventory & Supplies:
Manage and submit monthly kitchen inventory, ensuring adequate stock levels while minimizing waste.
Communicate with vendors regarding supplies and orders, coordinating delivery and storage.
Ensure the proper rotation and handling of ingredients according to food safety regulations.
Ensure prompt solutions to missing items including ordering and picking up when needed
Menu & Recipe Management:
Collaborate with the FOH and management teams to update and refine the menu.
Develop new menu items
Ensure consistency in food preparation by training kitchen staff on recipes and procedures.
Keep menu fresh with innovative ideas, specials and new seasonal menu items
Maintain recipe book in google drive to ensure consistency of item preparation
Staff Training & Development:
Lead the training and development of new kitchen staff, fostering skill growth, consistency and accountability.
Provide ongoing feedback and coaching to maintain high standards of food quality and team performance.
Manager on Duty (MOD) Coverage:
Assume MOD responsibilities in the absence of GM/AGM on a weekly basis, overseeing kitchen operations and addressing any immediate concerns.
Team Leadership & Communication:
Maintain effective communication with the FOH team to ensure smooth service and guest satisfaction.
Communicate with management and FOH staff on all menu updates prior to the date new menu items go live including preparation, ingredients and possible allergy concenrs
Foster a positive, efficient kitchen culture with a focus on teamwork and clear expectations.
Ensure that all guests receive a positive dining experience by making accommodations, being flexible and doing everything in your power to give guests what they want
Skills & Qualifications:
Proven leadership and communication skills.
Strong organizational and multitasking abilities in a fast-paced environment.
Experience in kitchen management, food preparation, and inventory control.
Ability to work evenings, weekends, and major events as required.
