50-seat casual, full-service, all from scratch, farm to table, neighborhood restaurant serving breakfast, lunch, dinner to open 2nd location.

Responsibilities:

• Oversee kitchen operations including production, cooking, inventory, quality control, equipment and sanitation.  Lead and cook by example and provide guidance.
• Coordinate hiring and training activities for kitchen and back of house employees and manage performance.
• Adhere to company recipes, portion specifications and standard preparation procedures and ensure cooks are following standards.
• Manage ordering, invoice tracking, prep and cook schedules, food cost, labor cost, and inventory control.  Prepare weekly operational reports.
• Closed holidays.  40-50 hours a week.

Qualifications

• 3+ years’ experience in a la-carte, managing kitchen operations and positively directing a small teams’ behavior and performance.
• Certificate or degree in Culinary Arts preferred.
• Servsafe, Food Safety Handler required.
• Understanding of P&L’s and budgeting.
• Ability to work flexible hours, including nights, weekends and holidays.

Base Salary $40 - 42K, + commissions, + profit sharing, vacation.