Description

You'll lead daily kitchen operations at a farm-to-table restaurant in Napa Valley, working with seasonal ingredients sourced from local farms. You'll mentor staff, uphold food quality standards, and collaborate on menu planning while embodying sustainability and craftsmanship.

Requirements

• At least 3 years of kitchen leadership experience
• Belief in sustainable, seasonal, farm-focused cuisine
• Food safety certified (ServSafe or equivalent)
• Ability to lift and move 50+ pounds
• Availability for weekdays, weekends, and holidays

Responsibilities

• Lead daily kitchen operations including menu execution and staff supervision
• Contribute to ingredient-driven menu planning and seasonal inspiration
• Source fresh ingredients from local farmers and purveyors
• Train, coach, and support kitchen staff
• Manage inventory, orders, and waste minimization