Job Description

• Supervise kitchen staff to ensure timely food production, quality, and consistency with brand standards. Ensure performance meets operational expectations.
• Perform all kitchen functions, including food preparation, sanitation, and receiving tasks.
• Lead daily operations, including task delegation, shift checklists, cleaning and temperature logs, kitchen opening/closing, and line support as needed.
• Motivate kitchen team to achieve exceptional standards and exceed guest expectations in support of culinary leadership's philosophy.
• Support training needs of kitchen staff. Work with Sous chef to document and track required training.
• Oversee elevated food preparation requirements, including accommodating dietary restrictions and food allergies in compliance with food safety standards.
• Foster effective communication with front-of-house teams and venue leadership to ensure seamless service and operational flow.
• Contribute to pre-shift meetings, focusing on opportunities to improve performance and support venue success.
• Model company service basics. Communicate and uphold corporate policies, safety and security procedures, and brand SOPs. Promptly report accidents, facility issues, or unsafe conditions to management.
• Perform other duties as assigned.

Full-time employees are eligible to participate in our core benefits package, including:

• 401(k) retirement plans with 4% company match, vested immediately
• Competitive medical, dental, vision, and pharmacy plans
• Company paid life insurance and short- and long-term disability coverage
• Generous Paid Time Off (PTO) – vacation, sick, and holidays to provide flexibility
• 4 weeks fully paid parental leave, plus adoption and surrogacy financial support
• Employee Assistance Program (EAP) – free resource for employees and family members
• Identity theft protection – company-paid benefit to keep your personal information safe
• Perks – free and discounted tickets to shows, tours, restaurants, retail, and more

Qualifications

• High school diploma or equivalent preferred

• 2+ years' kitchen experience in multiple stations of high-volume kitchen required

• Effective interpersonal and verbal communication skills
• Demonstrated team player and self-starter
• Strong leadership skills with a focus on coaching, development, and clear communication of expectations
• Ability to run all kitchen stations and expo
• Knowledge of kitchen sanitation procedures
• Basic computer knowledge/skills required

• State Alcohol Education Card required upon hire
• Certified Food Safety Manager certification required within 90 days of hire