Why We Do It

Be curious. Learn from everyone. Remember, we all have a story to tell, regardless of race, religion, ethnicity, age, or gender. We all dine at the same table. This is how we run our restaurants.

What We Do

We strive to be better than we were the day before. We want to bring people together, guests, staff, friends, family, to break bread, to get to know each other and to have fun while doing it. We create dishes crafted with locally sourced ingredients, supporting our community in any way we can. We provide thoughtful food and beverage experiences.

We offer a comprehensive benefits package, including free medical benefits for full-time eployees.

What Matters

Differences make us better. We are committed to creating a culture that reflects the diversity of our city and all its colorful neighborhoods. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate the differences in people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders.

What You'll Do

Work in collaboration with the Chef in crafting exciting, innovative, and delicious food. You'll participate in team leadership, communication, training, development, and problem resolution; all while providing outstanding service to our guests along the way. You love building and maintaining sound working relationships with your coworkers! You'll act as an ambassador for the restaurant and deliver authentic, friendly service to compel repeat visits from our guests.

Some of your responsibilities include:

• Lead all aspects of the kitchen in the absence of the Executive Chef.
• Inventively solve any issues that arise and seize control of any problematic situations.
• Lead and train kitchen staff and establish a working schedule.
• Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
• Identify developable personnel and provide necessary training as positions open.
• Order, stock, and inspect the quality of all food items necessary for daily service.
• Maintain budgeted labor costs and assist in controlling overtime.
• Ensure that food is produced on a timely basis - the goal is to execute all tickets in 20 minutes or less.
• Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs so that everyone is well-educated regarding the menu items.
• Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.
• Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.

What You Bring

• 1+years of previous culinary experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience.
• You're knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
• Your knife skills are excellent (and accurate!)
• You're a leader with a desire to build a healthy and collaborative team!
• Able to multitask in a dynamic environment.
• Food Handler Certification, Manager’s Certification
• Excellent interpersonal communication skills to foster a positive working relationship with many types of personalities.
• Hardworking, dedicated, with a real passion for hospitality.
• Flexible schedule able to work evenings, mornings, weekends, mornings, and holidays when needed.