Job Description

Location

Located in a vibrant downtown setting, this restaurant and lounge offers a dynamic dining experience featuring New American cuisine and thoughtfully crafted cocktails inspired by regional ingredients. Open seven days a week, the concept blends elevated food, beverage, and hospitality in a high-energy environment.

Key Responsibilities

• Oversee all kitchen operations to ensure efficiency, consistency, and high-quality execution
• Lead, mentor, and develop a diverse culinary team including sous chefs, line cooks, and support staff
• Provide ongoing coaching, performance evaluations, and support for team development
• Create and manage staff schedules to maintain appropriate coverage for service demands
• Maintain a positive and professional work environment while addressing employee concerns as needed
• Ensure all dishes meet established standards for taste, presentation, and portioning
• Conduct regular quality control checks and taste dishes prior to service
• Manage inventory, ordering, and vendor relationships to control costs and reduce waste
• Negotiate with suppliers to maintain strong product quality while optimizing pricing
• Uphold all health, safety, and sanitation standards in accordance with local regulations
• Collaborate with front-of-house leadership to ensure a seamless guest experience
• Partner with events teams to execute banquets, private dining, and special functions
• Contribute to menu development, bringing fresh and innovative ideas to the culinary program
• Recruit, train, and onboard kitchen staff, ensuring proper technique and compliance with standards
• Foster a culture of continuous learning and professional growth within the team
• Develop and manage kitchen budgets, including food cost and labor targets
• Identify and implement cost-saving initiatives without compromising quality
• Oversee execution of catering, special events, and customized dining experiences
• Engage with guests when needed to gather feedback and enhance the overall experience
• Ensure adherence to company policies and operational procedures

Qualifications

• Culinary degree or equivalent professional experience preferred
• Minimum of 5 years in a leadership role within a high-volume kitchen
• Prior experience with banquet or event execution is a plus
• Strong knowledge of culinary techniques, flavor profiles, and kitchen operations
• Proven leadership, communication, and organizational skills
• Experience with scheduling, labor management, and timekeeping
• Solid understanding of food safety and sanitation standards
• Strong interpersonal skills with a guest-focused mindset
• Ability to manage employee relations professionally and effectively
• Business-minded with experience managing budgets and financial performance
• Knowledge of labor laws and compliance regulations
• Flexibility to work evenings, weekends, and holidays as needed
• Bilingual (Spanish/English) is a plus

Benefits

• Bonuses
• Medical, dental, vision, and life insurance eligibility within 30 days of hire
• Access to voluntary supplemental benefits, including disability coverage
• 401(k) eligibility after six months, with company match up to 4%
• Paid Sick & Safe Time in accordance with local regulations
• Paid Time Off (PTO)
• Paid Family and Medical Leave (as applicable by state law)

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