What You’ll Do: • Run a tight, positive kitchen where people actually want to work• Train, coach, and build a back of house team that delivers quality every time• Work with the Executive Chef to create menu items guests can’t stop talking about• Jump in where needed and set the pace during service• Keep food cost, prep, and inventory under control without killing creativity• Make sure every plate looks great, tastes better, and leaves the window on time. What You Bring: • 3+ years of kitchen experience and at least 2 in a leadership role• The ability to lead from the front and keep your cool when the printer won’t stop• A sharp eye for food safety, organization, and consistency• ServSafe Certification (or ready to get it)• A mix of confidence, curiosity, and humor that keeps the team moving.