Hands-on work ethic

Expediting skills are essential

Lead a team of chefs in the creation and execution of our menu

Manage all Aspects of Kitchen Operations

Inventory Management

Budgeting

Staff Training and Development

Collaborate with front-of-house staff to ensure seamless service and guest satisfaction

Implement food safety standards and protocols to maintain a clean and safe work environment

Seeking Out New Culinary Techniques and Trends

Menu Development

Develop and maintain relationships with local farmers and suppliers to source the freshest ingredients

Monitor food and labor costs to ensure profitability and budget goals are met

Participate in menu planning and pricing decisions

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