Responsibilities include:

• Serve as the leader of our talented and diverse culinary team and restaurant, preparing and executing the menu with utmost quality and precision
• Learn and handle the various stations (garde manger, pasta, grill, saute, pastry), which includes preparing and cleaning stations properly, stocking stations adequately for service, and communicating actively with colleagues to facilitate smooth and efficient kitchen
• Work and expedite in a high volume and intensity kitchen and work environment and be able to handle rigors of busy services while maintaining quality and consistency
• Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations
• Maintain clean restaurant and adhere strictly to all COVID-19 health and safety standards

Requirements include:

• At least 3 years of relevant restaurant experience preferred
• Considerable working knowledge of relevant food preparation
• Genuine passion for cooking, restaurant hospitality, and learning new skills
• Highly organized, productive, and able to work meticulously in a kitchen/work environment
• Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role
• Willingness to take direction, embrace change and innovation, and to learn and adapt to new systems, service steps and health and cleaning procedures
• Broad and flexible availability to work – AM/PM service and prep/production
• Physical requirements include: ability to handle and carry trays, smallware, equipment, or other items up to 35lbs, and to stand, walk up and down stairs, and exert well-paced mobility for an extended period of time.