Create seamless flow out of the kitchen through planning and directing food preparation.
Maintain zero station downtime through attentive awareness of kitchen tools and equipment.
Keep the dollars and cents in check by supporting weekly inventory, labor cost and food cost reporting.
Set your team up for success by contributing to kitchen partner scheduling.
Coach, mentor and elevate the game of up to 20 line cooks, exercise leadership with your team on and off the line; fill a healthy pipeline of leadership‑ready line cooks.
What you bring to the line:
The belief that people are the source of extraordinary experiences.
Exceptional culinary skills demonstrated by 3 - 5 years of experience (nice to have) working in a commercial kitchen (or related experience).