This full-time, exempt culinary leadership role oversees kitchen operations, ensuring high-quality, safe, and cost-effective food preparation and presentation. Key responsibilities include managing staff, inventory, menu development, and maintaining standards in a fast-paced environment. The candidate should have 3+ years of high-volume culinary management experience, strong leadership and communication skills, and the ability to make quick decisions. Bilingual skills and food handler certification are preferred. Physical demands involve prolonged standing, lifting, and working in diverse environments. Benefits include health insurance, 401k, paid time off, and dining discounts. The role emphasizes teamwork, guest experience, safety, and community engagement, fostering an inclusive, equitable workplace focused on excellence and sustainability.