Chef and Kitchen Manager

You will oversee all kitchen operations, ensuring high‑quality food preparation, consistency, safety, and efficiency. This role leads the kitchen team, manages inventory, maintains kitchen quality standards, manage prep work and supports menu development while upholding the restaurant’s brand and customer experience.

Key Responsibilities

• Prepare, cook and present menu items consistently and to restaurant standards
• Lead and supervise kitchen staff
• Maintain food quality, portion control, and presentation standards
• Ensure all food safety, sanitation and health guidelines are followed
• Manage inventory, ordering, receiving and proper storage of food products
• Hire & Train new kitchen staff and provide ongoing coaching
• Collaborate with management on menu updates, specials and cost control
• Help develop systems to improve efficiency and consistency
• Monitor kitchen equipment and coordinate repairs or maintenance with General Manager
• Maintain a clean, organized and efficient kitchen environment
• Assist with scheduling and labor management to meet budget goals

Qualifications

• Strong leadership and communication skills
• Proven experience in a kitchen leadership role / Culinary training
• Knowledge of food safety regulations and kitchen best practices
• Ability to work in a fast‑paced environment
• Ability to stand for extended periods and lift up to 50 lbs
• Strong organizational and time‑management skills
• ServSafe certification.

Join us if you’re passionate about food service excellence! We value energetic individuals eager to work in a fast-paced environment.

Salary is commensurate with experience

Pay: $36,000.00 - $48,000.00 per year

Benefits:

• Flexible schedule
• Food provided
• Paid time off

Education:

• High school or equivalent (Required)

Experience:

• Culinary: 2 years (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person