Chef Jobs

About The Position

Requirements

• 3+ years as Executive Chef, Chef de Cuisine, or high-volume Kitchen Manager
• Proven experience in a scratch kitchen with strong culinary fundamentals
• Strong understanding of food cost, labor control, ordering, and inventory
• A true leader who is calm, visible, and in control during high-volume service

Responsibilities

• Lead and manage the entire kitchen team during daily operations
• Set expectations for professionalism, cleanliness, organization, and teamwork
• Run pre-shift meetings – communicating specials, features, 86’d items and priorities
• Build and maintain a positive, accountable kitchen culture alongside the GM and ownership
• Ensure every dish meets established recipes, specs, and presentation standards
• Conduct regular line checks, taste and inspect food throughout service
• Develop and update menus, seasonal features, and specials – creating and standardizing recipes
• Stay current with culinary trends while maintaining the restaurant’s identity
• Maintain food cost within target through portion control, waste reduction, and inventory management
• Conduct weekly inventory, establish pars, and monitor ordering, receiving, and FIFO rotation
• Build vendor relationships and ensure quality of all deliveries
• Ensure proper mise en place, efficient station setup, and smooth ticket times – stepping on the line when needed
• Assist with hiring, training, onboarding, and scheduling of all kitchen staff
• Train cooks on recipes, equipment, sanitation and technique – developing future leaders
• Manage labor to sales, control overtime, and participate in weekly financial reviews
• Ensure compliance with all health department, ServSafe, and safety standards

Benefits

• medical
• dental
• PTO
• Bonus Potential