Working with the Chef; responsibilities include executing menu items according to company specifications in prep and line areas.
Direct culinary operations on a shift basis under guidance of the Chef to ensure a clean, organized kitchen focused on fresh ingredients and quality control.
Managing sales and profit budgets.
Consistent attention to developing others.
Being part of the hiring process, including training and scheduling for multiple positions.
Key Requirements
Previous leadership experience in a full‑service restaurant or bar.
Proven leadership skills: desire to develop and motivate people to always be their best.
Energetic and positive attitude.
Excellent culinary production skills.
Able to provide consistent culinary and leadership direction during high‑revenue periods.