Department: Kitchen
Reports To: Executive Chef

  • Lead the kitchen in the absence of the Executive Chef.
  • Prepare and present our food in accordance with the Chef’s standards.
  • Oversee production of the kitchen as defined by Chef.
  • Maintain a positive, safe and clean kitchen.
  • Manages day to day sanitation controls.


  • 2 years of experience.
  • Ability to follow directions and work well under pressure while not sacrificing quality of consistency.
  • Always keeping and maintaining work area clean, organized and sanitized.
  • Food Protection Manager Certificate required but not necessary.
  • Follow procedures and protocols for safe handling of food.
  • Flexible schedule required with punctual attendance.
  • You must be able to work any shift, morning, afternoon nights and weekends.
  • Compensation: based upon experience.
  • If you think you have the right qualifications, send us an email with your resume and photo attached.