We’re Hiring: CDC/Kitchen Manager and Sous Chef
Who We Are
We’re a casual, established restaurant that has proudly operated from the same location for 17 years. Our menu and recipes are set—now we’re looking for two strong leaders who can work together to elevate and streamline our kitchen operations.
What We’re Looking For
A team focused on:
Managing inventory, ordering, and controlling food costs
Ensuring recipe accuracy and consistent food quality
Maintaining a clean, organized kitchen and BOH environment
What We Do
We serve à la carte lunch and dinner, seven days a week—no late nights. We also run a robust events program and a growing catering division.
What We Offer
Health insurance
50–55 hour work week
Compensation:
CDC/Kitchen Manager: up to $120K
Sous Chef: $85K
If interested, please send your resume and include the position you’re applying for in the email subject line.
