Lead, train, and develop kitchen staff
Schedule labor to match business volume and event needs
Support hiring, onboarding, and performance management
Maintain food quality, recipe standards, portioning, and presentation
Create and execute approved weekly features and special menus
Partner with Event Planners and Operations to execute events and catering
Manage ordering, inventory, food cost, and waste
Ensure cleanliness, food safety, and equipment standards are met
Open and close the kitchen according to established procedures
Step in as needed during service and events to support the team
If you take pride in running a tight kitchen and leading people the right way, we’d love to hear from you.
