Job at a glance
This role combines hands-on kitchen leadership with the analytical and administrative work that makes a restaurant run well. You will help build and maintain recipes, control inventory, plan purchasing and prep, develop schedules, train employees, and follow through on operating standards. We are looking for someone who enjoys both food and numbers. You should be comfortable working through a busy service, checking a recipe yield, investigating an inventory discrepancy, and explaining a process clearly to a team member.
This is not solely a creative chef position or a desk-based administrative role. Success requires practical culinary ability, disciplined systems, and the willingness to learn, take feedback, and improve. Who will thrive here Analytical: You look beyond a percentage or report to understand what caused the result. You use sales, covers, purchasing, waste, and labor information to make practical decisions.
Detail-oriented: You notice incorrect units, inconsistent portions, missing labels, invoice errors, incomplete prep lists, and outdated recipes before they become recurring problems. Coachable: You welcome feedback, ask questions, test your assumptions, and demonstrate improvement. You can work within an established culinary vision without needing every decision to be your own. Organized: You prioritize work, maintain accurate records, and finish what you start.
Your team knows what needs to happen, who owns it, and when it is due. A respectful leader: You teach clearly, remain composed under pressure, and hold people accountable without yelling, humiliation, or blame. Hands-on and dependable: You are willing to support production and service while protecting time for planning, documentation, and follow-through.