Leadership FOH/BOH 5:00am-3:00pm

Kitchen Leader

Kitchen Leaders are responsible for achieving the desired results: remarkable food remarkably fast. Areas include running shifts, maintaining food safety, food quality, food production, and food cost. Coaching the behaviors and results of all back of house team members. Those behaviors include a sense of urgency that creates surprisingly fast speed of service, attention to detail that ensures preparation and production procedures are followed, execution of systems that ensure a refreshingly clean environment, maintaining a work environment that ensures and promotes food safety, and vigilant attention to the organization and appearance of your assigned area.

Additional responsibilities include maintaining a lean production environment, encouraging, providing growth opportunities and accountability for all team members, troubleshooting and repairing equipment and facilities, and ensuring all necessary preventative maintenance and cleaning on a set schedule.

Behavior characteristics include working between 40 and 50 hours per week in the restaurant, allocating at least one hour per week to planning, focusing on systematically and effectively communicating all related goals and success factors to team members, combining critical thinking and practical leadership to create a culture of innovation, effectively coaching and giving direction, intentionally and methodically growing and nurturing relationships with the staff, being able to connect with a multicultural team, aligning hiring, training, daily practices, and evaluation practices with the vision of the organization and the thematic goal for the year, and enthusiastically and passionately leading your team.

Benefits include paid health insurance, paid dental insurance, paid vision insurance, paid vacation, and employee meals.