Description

You will lead the culinary team in a scratch kitchen, managing daily operations, menu planning, and staff while fostering a positive, high-quality kitchen culture. Your role is to balance culinary excellence with operational savvy, mentor chefs, and maintain strong relationships with farmers and suppliers.

Requirements

• Minimum 2 years leading a culinary team in a high-volume setting
• Deep passion for quality food and desire to constantly improve
• Strong culinary expertise with willingness to learn and adapt
• Proven work ethic with ability to lift up to 50 pounds
• Exceptional communication and interpersonal skills

Responsibilities

• Lead and mentor the culinary team to run an efficient scratch kitchen
• Supervise food preparation, menu planning, and staffing
• Ensure quality and presentation of food across all business channels
• Manage receipt and quality control of fresh ingredients, inventory, and supplies
• Uphold kitchen operations including storage, labeling, preparation, and safety protocols