Description

You will lead the culinary team in a scratch-based kitchen, executing seasonal recipes and training staff to ensure consistency and excellence. This role offers the chance to build a restaurant culture from the ground up and advance your career in a growing farm-to-table group.

Requirements

• At least one year of leadership experience in a high-volume kitchen
• Two or more years of cooking experience in a high-volume kitchen
• Strong culinary abilities with openness to learning and coaching
• Ability to lift up to 50 pounds
• Excellent communication and interpersonal skills

Responsibilities

• Inspire and lead the culinary team, maintaining positive demeanor and warm hospitality
• Achieve proficiency at all kitchen stations by executing recipes and processes consistently
• Coordinate prep lists, waste logs, and food inventory with Chef de Cuisine
• Assist with ordering systems to manage stock levels for service
• Ensure team follows Department of Health and Naked Farmer's food safety protocols