You own the kitchen's execution. Your job is to make sure the food, people, and processes are consistently on point.
The expectations:
- Oversee kitchen operations, production, and ticket execution.
- Maintain recipe, quality, and plating standards.
- Manage food safety, sanitation, and temperature compliance.
- Monitor food costs, inventory, waste, and ordering.
- Coach and develop kitchen employees.
- Maintain prep systems and station accountability.
- Work closely with FOH leadership to improve service.
Work schedule
- Weekend availability
- Holidays
- Night shift
- Day shift