What You'll Do:
Execute and help refine a tight menu of small plates and food flights (approx. 10 12 items).
Maintain kitchen organization, cleanliness, and prep efficiency.
Help plan and adjust prep volumes as service grows.
Work with the owner on plating, portioning, and consistency.
What You Bring:
2-4+ years experience in small kitchens, wine bars, or scratch kitchens.
Comfortable managing a small space and limited equipment.
Eye for presentation, solid timing, no drama.
Basic understanding of COGS and prep costing a plus (not required).
