Chef / Kitchen Manager

Description

Summary: Direct and manage kitchen operations, ensuring quality, safety, and sanitation standards while leading and developing BOH staff. Highlights: 1. Lead kitchen operations and uphold quality, safety, and sanitation standards 2. Recruit, train, and develop back-of-house staff at all levels 3. Maintain ingredient quality and freshness while minimizing waste Apply Now Head Chef / Kitchen manager Compensation $400/month parking allowance or reimbursement (taxable; valid license/registration required; must follow parking policy) bonus up to 10K per year paid quarterly health/ dental/ vision 25K life insurance if they get the dental eligible at 60 days 401K (no match yet) 5 paid holidays per year (restaurant closed) plus 15 days vacation first year plus state-required sick days Chef / Kitchen manager Essential Duties & Responsibilities Direct and manage kitchen operations, maintaining standards of quality, safety, and sanitation. Ensure compliance with all health and safety codes; maintain DOH score of 95+. Hold and maintain ServeSafe or equivalent QFO certification. Promote a safe, productive, and positive work environment. Recruit, hire, train, and develop BOH staff at all levels. Manage labor and scheduling to meet business needs and labor standards. Oversee ordering, production, inventory, and waste to achieve food cost targets. Maintain ingredient quality and freshness while minimizing spoilage and waste. Inspect and maintain kitchen equipment; arrange repairs/replacements as needed. Partner with FOH/BOH managers to deliver excellent guest experiences. Maintain kitchen budget and complete period-end inventory. Perform hands-on duties as needed: line cooking, prep, and quality control. Chef / Kitchen manager Minimum Qualifications 1+ years of kitchen management experience (or equivalent education/experience). Strong leadership in high-volume, fast-paced environments. Effective communication, teamwork, and independent decision-making skills. Apply Now