We’re building a tight kitchen team and looking for a lead chef to take charge of the BOH and bring the entire operation to life.

This is a foundational role. You’ll manage day-to-day kitchen operations, implement efficient systems, and ensure consistent quality across the board. You’ll shape how the kitchen runs, mentor the team, and uphold the standards we’ve set.

Responsibilities

Kitchen Leadership

• Hire, train, and lead a small, efficient BOH team
• Foster a culture of respect, pace, and consistency
• Work closely with ownership on systems and execution

Production & Prep

• Oversee daily prep, line service, and food production
• Maintain quality control and consistency across all dishes
• Ensure all food safety and sanitation standards are met

Ordering & Inventory

• Run point on purchasing, inventory management, and vendor relationships
• Relentlessly pursue tighter margins, build smart systems, eliminate waste wherever possible, and drive efficiency at every level of the kitchen
• Handle weekly inventory and reconciliation

Opening & Operations

• Play a lead role in opening the restaurant and setting standards for long-term operations

Qualifications

• 4 years minimum of professional kitchen experience
• Strong on systems, prep, and managing small teams
• Understands volume, efficiency, and the rhythm of a fast paced service
• Comfortable taking direction while also taking initiative
• Passionate about food and organization in equal measure