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
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
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 range: $58,000-60,000