Key Responsibilities

• Working with the Chef; responsibilities include executing menu items according to company specifications in prep and line areas.
• Direct culinary operations on a shift basis under guidance of the Chef to ensure a clean, organized kitchen focused on fresh ingredients and quality control.
• Managing sales and profit budgets.
• Consistent attention to developing others.
• Being part of the hiring process, including training and scheduling for multiple positions.

Key Requirements

• Previous leadership experience in a full‑service restaurant or bar.
• Proven leadership skills: desire to develop and motivate people to always be their best.
• Energetic and positive attitude.
• Excellent culinary production skills.
• Able to provide consistent culinary and leadership direction during high‑revenue periods.
• Thrives under pressure in a fast‑paced envi...