Kitchen Manager / Head Chef

The Role The Chef is you are in command of the kitchen. You execute the program, you hold the standard at the pass, and you develop the crew below you. You are prepared for the days you are not on the floor and you have a Kitchen Manager to oversee responsibilities in your absence. This is a working role. You are on the line during service, in the prep kitchen during production, and present in every area that needs you. You know every dish, every technique, and every sourcing relationship well enough to teach them. You are the person the team looks to when the shift gets hard. The right candidate is technically proficient, operationally disciplined, and genuinely invested in the people working next to them. This kitchen is being built for the long term. So is this role. What You’ll Do Execute all BOH production to standard — line, prep, cure programs, charcuterie, fermented condiments, and bread program coordination with our local artisan bakery partner Hold the pass during service: ticket flow, plate quality, timing communication with the floor You are responsible for scheduling, ordering, and inventory management Train and develop line cooks and prep staff — technique, standards, and the sourcing narrative behind the ingredients they’re working with Manage batch production timelines for multi-day preparations including cure cycles and ferment programs Maintain station cleanliness, mise en place discipline, and food safety standards at all times Contribute to specials development and seasonal menu adaptation in partnership with the Sous Chef — no escalation, no gaps Who You Are You’ve worked in kitchens that held a real standard, and you’ve internalized what that looks like. You don’t need to be the most technically gifted cook in the room — you need to be the most reliable one. You show up prepared, you communicate clearly, and you don’t let a problem sit until it becomes someone else’s emergency. You take direction well and give it the same way: directly, specifically, without drama. You understand that developing the cook next to you is part of your job, not a distraction from it. And you know the difference between a kitchen that has rules and a kitchen that has standards — because you’ve worked in both. Qualifications 3+ years of line cook or kitchen experience, with at least 1 year in a lead or supervisory capacity Demonstrated proficiency with cure and charcuterie programs, fermentation, or scratch production at commercial volume ServSafe certification or ability to obtain before start date Comfort working a flexible schedule including evenings, weekends, and holidays Experience with food cost management, ordering, and par systems a strong plus What Makes You Stand Out You have opened a kitchen, launched a new menu, or been part of a ground-up program build You can speak to the sourcing relationships behind the proteins and specialty ingredients you’ve worked with — not just the cooking techniques You understand cross-utilization as an operational discipline, not a buzzword — and you can show examples of how you’ve built it into a production system You have trained someone who went on to hold more responsibility, and you can talk about how you did it

Pay: $50,000.00 - $60,000.00 per year

People with a criminal record are encouraged to apply

Work Location: In person