Responsibilities

• Lead and manage all kitchen operations, including daily service, prep, and execution
• Oversee food quality, consistency, presentation, and recipe standards
• Hire, train, mentor, and develop kitchen staff and culinary leaders
• Create and maintain efficient kitchen systems and workflows
• Manage food cost, labor cost, inventory, ordering, and waste reduction initiatives
• Collaborate on menu development, seasonal offerings, and special events
• Ensure compliance with health, safety, sanitation, and food handling standards
• Maintain a positive, high-performance kitchen culture focused on teamwork and accountability
• Work closely with ownership and leadership to achieve operational and financial goals

Qualifications

• 5+ years of culinary leadership experience as an Executive Chef, Head Chef, Sous...