This role oversees all aspects of food production, menu development, and kitchen staff supervision. Responsibilities include ensuring high food quality, sanitation, staff hiring and training, inventory management, and implementing new menu items aligned with trends. The position involves budgeting, cost controls, and maintaining customer satisfaction through excellent service. Supervisory duties extend to staff scheduling, performance evaluations, and fostering team communication. The ideal candidate has at least 7 years of culinary experience, with 5 years in supervision, strong knowledge of kitchen operations, menu creation, and budget management. Must possess effective communication skills, a Food Handler's Certification, and complete ServSafe training. Preferred qualifications include culinary certifications and experience with POS and inventory systems. The role emphasizes safety, integrity, courtesy, teamwork, and providing a flawless guest experience. Salary ranges from $75K to $90K, open until filled, with an initial review date of April 8, 2026.