Full-time

Part-time

Education

Bachelor's degree

Rate of pay

$23.00 per hour

About the Role

Lead kitchen operations to ensure consistent, high-quality food preparation, safety, and speed of service. Train team members on procedures and drive kitchen efficiency.

Key Responsibilities

Oversee back-of-house operations during assigned shifts.

Train staff on procedures, food quality, team member and food safety.

Ensure compliance with health, safety, and food handling standards.

Manage production scheduling, inventory, receiving, and waste reduction.

Maintain kitchen cleanliness, equipment upkeep, and HACCP procedures.

Support hiring and performance management for kitchen staff.

Qualifications

1--3 years experience in fast-paced kitchen or foodservice management preferred.

Knowledge of food safety and sanitation; leadership and time-management skills.

Ability to work varied shifts, including early mornings and weekends.

Physical ability to stand long periods and lift as required.

What We Offer

$45,000/year or $23/hr

Competitive pay and bonus opportunities.

Paid time off, employee meal discounts, and training programs.

Career growth into broader restaurant leadership roles.

Work schedule

Other

Benefits

Flexible schedule

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