Chef

The Chef is responsible for overseeing daily Back-of-House (BOH) operations and acting as Manager on Duty (MOD) when scheduled. This role manages BOH staffing, food and labor costs, and ensures operational excellence. Chefs are expected to take full ownership of BOH performance, maintain high culinary standards, and support the Front-of-House (FOH) as needed.

Key Responsibilities

Sanitation & Organization

• Ensure all safety and sanitation practices are followed.
• Maintain a clean, organized, and efficient kitchen at all times.
• Conduct routine sanitation inspections and maintain compliance with food safety standards.
• Oversee cleaning and maintenance of all kitchen equipment, hoods, and workspaces.

Culinary Execution

• Prepare food according to recipes, build charts, and quality standards.
• Work line or expo shifts as needed to support kitchen efficiency.
• Perform regular food tastings to ensure consistency and quality.
• Maintain urgency and accuracy in ticket execution.

Catering Support

• Prepare and execute catering orders according to established processes.
• Ensure catering builds and presentations meet company standards.

Staffing & Development

• Maintain appropriate BOH staffing levels.
• Provide coaching, feedback, and development to all BOH employees.
• Support General Manager in developing hourly BOH leaders.

Administration & Operations

• Place, receive, and verify food orders.
• Track and help control food and labor costs.
• Ensure compliance with opening/closing checklists.
• Troubleshoot basic equipment, technology, and operational issues.
• Engage actively with store goals and contribute to overall success.

Attitude & Expectations

• Demonstrates urgency and reliability.
• Maintains professionalism and composure under pressure.
• Works effectively as part of a team.
• Holds themselves and others accountable.

Qualifications

• Prior restaurant experience.
• Bilingual in English and Spanish
• Strong verbal communication and teamwork skills.
• Basic math skills (addition, subtraction, portioning).
• Comfort with technology (POS, KDS, ordering portals, Microsoft Excel).
• Ability to multitask and adapt quickly.
• Knowledge of how purchasing and portioning impact food cost.
• Ability to handle basic guest complaints professionally.
• Local certifications as required by jurisdiction, or an ability to obtain after hire.

• Ability to lift 25+ pounds.
• Ability to stand or move quickly for extended periods (up to 8 hours).
• Ability to work in hot and cold environments.
• Ability to navigate all areas of the restaurant.