General responsibilities inlclude:

• Customer interactions
• Food and beverage service
• Mixing and pouring drinks
• General bar preparation and maintenance.

Responsibilities include:

• Table service duties
• Prep work
• Event setup and cleanup
• Closeout tasks for weddings, corporate meetings, and other large-scale events

Responsibilites include:

• Food preparation and assistance to Chef and Sous Chef
• Responsibility for maintenance and food safety of assigned station.

Responsibilities include:

• Customer interaction
• Taking orders and closing checks
• Food and drink service
• General table and restaurant maintenance
• Restaurant opening and closing duties

We’re looking for a skilled and passionate Head Chef to lead our kitchen teams, drive culinary excellence, and take our menu to the next level. If you have a deep love for food, strong leadership skills, and a commitment to quality, this is the perfect opportunity for you.

Position Overview:

As the Head Chef, you’ll be responsible for overseeing all kitchen operations—from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience.

Key Responsibilities:

• Kitchen Leadership: Direct daily kitchen operations and manage a team of chefs, cooks, and kitchen staff

• Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant’s concept and goals

• Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency

• Staff Training and Development: Hire, train, and mentor kitchen staff to create a strong, collaborative team culture

• Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste

• Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe certification preferred)

• Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives

• Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally

What We’re Looking For:

• Experience: Minimum 3+ years as a Head Chef, Executive Chef, or Senior Sous Chef in a high-volume kitchen

• Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations

• Leadership and Team Management: Ability to train, motivate, and manage a kitchen team with professionalism and energy

• Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes

• Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships

• Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment

• Communication Skills: Clear, professional communicator with staff, vendors, and leadership