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Second-in-command in kitchens operations, reporting to the Owner/Executive Chef & Owner/Creative Director. In charge of overseeing the preparation and cooking of food while maintaining company standard as well as health department requirements. Acting as the manager/chef in charge while leading the team when Executive Chef is not present for BOH. Must adhere to the chain-of-command. Assistance in the day of preparation, loading of truck, setting up of the event, helping to serve, cleaning of staging kitchen space, assistance in washing dishes, assistance in bussing tables/cleaning up of the dining room, loading of truck, and returning all necessary items to Kitchen. Must be on-time and professional in all settings.
Job Type: Full-time
