High Level Chef - High Volume!

$75,000 - $80,000 Base per year +BONUS!

We have a "People First" Mentality with a focus on Teams and Culinary

What you will get:

• Competitive Base Salary + Performance MonthlyBonus
• Health, Dental, Vision Starting Day 1
• 2 Weeks Starting Vacation
• No late nights
• Constant Development and Career Growth Opportunities in an Upward Environment
• Supportive Team and Culture that Celebrates Success

What Our Path Looks Like:

• Opening 7-10 New Restaurants a Year!
• Top 100 Forbes list best Midsize Employers 2025!
• 100% Scratch, No Freezers, No Microwaves!

We Live Our Culture, Top Industry Quartile Management Retention!

*Fantastic Opportunity* *100% Scratch Kitchen*

Chef/Kitchen Manager

Essential Functions:

• Knowledge of all dining room and kitchen systems and operations. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• The Executive Kitchen Manager provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Responsible for establishing and appropriately communicating goals to the General Manager and Local Owner on a regular basis.
• The Executive Chef/Kitchen Manager communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
• The Executive Chef/Kitchen Manager effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities.
• Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their areas of responsibility.
• The Executive Chef/Kitchen Manager effectively manages BOH budgets including forecasting.
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guest have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Experience and Educational Requirements:

• High School diploma or General Equivalency Diploma (GED). Some college preferred.
• Three to five years of high-volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Must be able to attract, train, develop and retain the very best Team Members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements (Reasonable Accommodations may be requested):

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (Weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed.

Additional requirements include:

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 lbs
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climbing ladder and step stool.
• Exposure to heat.
• Dexterity required for handling food item and dishes.

The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

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