Benefits:
- Health insurance
- Paid time off
- Training & development
- 401(k) matching
- Dental insurance
Kitchen Leadership & Team Development
- Lead, coach, train, and develop the Back-of-House team.
- Establish accountability, teamwork, and professional kitchen standards.
- Manage daily kitchen operations, staffing, and production.
- Develop future culinary leaders through ongoing coaching and training.
- Maintain strong communication with restaurant management.
Culinary Excellence & Food Quality
- Maintain consistent food quality, presentation, and recipe execution.
- Oversee menu preparation, production planning, and portion control.
- Demonstrate strong culinary techniques, including sautéing, grilling, roasting, baking, and sauce preparation.
- Develop new menu items and improve existing recipes.
- Maintain a high level of execution during peak-volume service.
Fresh Pasta Production
- Fresh pasta preparation and production.
- Standardized recipes, portioning, and quality control.
- Production planning and yield management.
Financial & Operational Management
- Manage food costs with an established 35% target.
- Manage labor costs with an established 27% target.
- Control waste, inventory, purchasing, and production costs.
- Monitor restaurant financial performance and implement improvement plans.
- Manage vendor ordering and receiving.
- Utilize Restaurant365 (R365) for inventory and operational reporting.
Food Safety, Sanitation & Compliance
- Maintain the highest standards of food safety and sanitation.
- Ensure 100% completion and compliance with JOLT cleaning and operational checklists.
- Maintain clean, organized, and inspection-ready kitchen facilities.
- Oversee proper storage, labeling, temperature controls, and food handling.
- Support Deli and Grab & Go product development, quality controls, and applicable USDA requirements.
Qualifications
- Previous Kitchen Manager, Executive Chef, Sous Chef, or comparable culinary leadership experience.
- Proven ability to manage a high-volume restaurant kitchen.
- Strong understanding of food cost, labor cost, inventory, and profitability.
- Excellent culinary skills and knowledge of scratch cooking.
- Experience with fresh pasta production is highly desirable.
- Strong organizational, communication, and leadership skills.
- Ability to train, motivate, and hold team members accountable.
- Experience with inventory and restaurant management software preferred.
- Commitment to maintaining exceptional food quality and cleanliness.
Compensation & Benefits
• $55,000 annual salary
• Two weeks of paid vacation available immediately
• $200 Happy Day Restaurants VIP Card
• Health and dental benefits eligibility after 90 days, subject to plan terms
• Management performance bonus opportunities based on established operational and financial targets
