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We believe great restaurants start with great people. We’re looking for someone who wants to be more than a manager who simply works a schedule—we want a kitchen leader who takes pride in the food, the team, and the guest experience.
If you’re passionate about scratch cooking, enjoy developing people, and thrive in a fast-paced kitchen where every day brings something different, we’d love to meet you!
Bring your culinary skills, your leadership style, and your appetite for success. Let’s make something great together!
What we are looking for….
- 3–5+ years of professional kitchen experience, including supervisory or management experience.
- A strong understanding of scratch cooking and solid culinary fundamentals.
- Experience working in a high-volume restaurant environment.
- Strong knowledge of food safety and sanitation.
- Someone who speaks both English & Spanish
- Experience with inventory, ordering, food cost, and labor management.
- A passion for quality ingredients and food made the right way.
- A hands-on leadership style—you’re not afraid to roll up your sleeves and work alongside your team.
- The ability to train, coach, motivate, and develop kitchen employees.
- Strong organization and time-management skills.
- The ability to stay calm, focused, and decisive when the tickets start flying.
- Excellent communication and problem-solving skills.
- A team-first attitude and a genuine desire to create a great workplace.
Role & Responsibilities
- Prepare and oversee the preparation of sauces, stocks, dressings, marinades, proteins, vegetables, baked goods, and other menu items from scratch.
- Build daily prep lists and production schedules based on business volume and upcoming needs.
- Keep a close eye on food quality, freshness, temperatures, portions, and proper storage.
- Manage inventory, ordering, receiving, and vendor relationships.
- Help control food and labor costs while maintaining the quality our guests expect.
- Monitor waste and spoilage and look for smart ways to improve kitchen efficiency.
- Create and maintain opening, closing, cleaning, and sanitation procedures.
- Build kitchen schedules and ensure the restaurant is properly staffed for each shift.
- Work side-by-side with your team during service and lead by example—especially when the kitchen gets busy.
- Help create a positive, respectful, accountable, and team-oriented kitchen culture.
- Provide coaching and feedback while helping team members grow their culinary skills and careers.
- Partner with the General Manager, Executive Chef/Owner, and front-of-house leadership to keep communication strong.
JOB ID: 181123
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Kelly Buck