About Us:
We are a sustainable, farm-to-table restaurant that focuses on local, organic ingredients whenever possible.  We are home to the 1st certified organic brewery in the state.  We support a work-life balance with a 5 day work week, paid vacations, full healthcare benefits.  If you share our ideals, this may be a good fit for you.

Mission:  With strong, positively directed leadership and a mentoring management style, unify both front and back of house into one cohesive restaurant concept focused on local, sustainable and organic seasonal cuisine while maintaining practices necessary to continually improve  Work with the entire management team while reporthe culinary program. Reporting directly to the restaurant GM to increase annual sales, while decreasing controllable expenses, in order to maintain an efficiently run, profitable restaurant.  Work to build a healthy relationship with our community to ensure that our guests feel a sense of ownership and that we maintain a strong base of regular business.  Work together with our Farm Director to plan for planting organic food for the restaurant.

Duties:

Maintain the integrity and uphold the ideals, aspirations and mission statement of uncommon ground and involve the staff in this process.  Create a great work environment by directing all staff positively, voicing expectations and standards clearly, and holding everyone accountable.

Develop and maintain systems to increase profitability through standardized cost-outs, purchasing and inventory controls, as well as maintaining proper cost percentages in food and labor.  Reduce waste and loss whenever possible.  Hold your entire kitchen staff accountable to working efficiently.

Focus on food!  Collaborate with owners, GM, and the entire management team for ideas to improve finesse and creativity, flavor and presentation of our dishes.  Work to create a well-balanced menu with dishes that are healthier, lighter, and vegetarian, along with more indulgent fare. Document all menu items with well written recipes (for potential future publication). Keep quality high and prices fair by training staff on proper plate presentation and portion control. 

Annual Salary, full health benefits, paid time off, meal allowance, potential bonus / incentive earnings.