• Assists with supervision of BOH staff including receiving and storing inventory, training new staff members, and running service. 
• Assists BOH management with execution of new menu concepts: developing, testing, and costing out new menu items.
• Maintains updated and accurate recipes and costing for all dishes.
• Assists Executive Sous Chef in oversight of all methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste.
• Ensures cleanliness of kitchen area following OSHA and food handling guidelines at all times. 
• Promotes teamwork and quality service through daily communication and coordination with the restaurant team.
• Assists Executive Sous Chef in sourcing supplies and equipment to ensure best quality and pricing.
• Assists Executive Sous Chef in planning, assigning, and coordinating work for Line & Prep Cooks.
• Supplies recipes for, and suggesting methods and procedures for Line Cooks.
• Maintains accurate and detailed production records.
• Participates in preparing food items on the line for service.
• Assists Executive Sous Chef in recruitment of Kitchen talent.
• Performs other related duties as assigned by the CDC or Executive Sous Chef.

• A minimum of 4 years of experience in a kitchen manager position.
• ServSafe California Managers Card required.
• Experience working in fine dining preferred.

Interested? Wed love to talk to you! We offer full medical benefits, 401k, life insurance, and unlimited PTO!