What You’ll Do • 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 What We’re Looking For • 5+ years of experience in a high-volume kitchen • 2+ years of leadership or management experience • ServSafe Certification (required) • Culinary degree or certification preferred • Strong organizational skills and attention to detail • A steady, professional leader who performs well under pressure • Availability to work evenings, weekends, and extended hours as needed What You Get • A full-time, salaried leadership role with Full-Time Benefits and Weekly Pay! • Real ownership of the kitchen and its performance • A collaborative leadership team and clear expectations • The opportunity to contribute to menus, features, and event execution • A fast-paced, social environment where no two days are the same If you take pride in running a tight kitchen and leading people the right way, we’d love to hear from you. Salary starting at $58-60K