We participate in E-Verify / Participamos en E-VerifyResponsibilities* Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes* Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees* Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring* Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order* Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff* Perform regular line checks throughout the day to ensure quality of all menu items* Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books* Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH* Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed* Model and promote teamwork across all teams* Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy* Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed* Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 poundsQualifications* 4+ years of Chef de Cuisine experience in a full-service restaurant* Ability to lead and develop teams* Skilled in managing BOH systemsSalary RangeUSD $70,000.00 - USD $90,000.00 /Yr. With locations in Austin, TX, Chicago, IL, and Nashville, TN, the menu features Top Chef Alum, Chef Partner CJ Jacobson's modern approach to Mediterranean cooking and the beverage program showcases spirits and rare wines from lesser known Mediterranean regions.