What You’ll Be Doing
Key Responsibilities
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Direct and oversee all aspects of kitchen operations in a high-volume, high-energy environment.
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Develop, implement, and maintain an innovative, on-brand menu that delivers both quality and craveability.
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Lead, train, and mentor a talented culinary team; foster a culture of professionalism, passion, and pride.
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Create and maintain food preparation systems that support speed, consistency, and cost control.
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Ensure compliance with food safety, sanitation, and health code standards at all times.
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Manage vendor relationships, inventory, food cost, and purchasing, while optimizing back-of-house operations.
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Collaborate cross-functionally with front-of-house leaders to ensure seamless guest experiences.
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Continuously seek out culinary trends, seasonal inspirations, and ways to elevate the guest offering.