Chef

About:

Pretty simple idea: create the kind of place people wish they had in their neighborhood. We're not trying to be trendy or overly polished. We're not looking to reinvent bar food or put an elaborate spin on everything. We want to be the place where someone can stop in for a burger and a beer after work, meet friends for drinks, watch a game, have a lunch meeting, host a birthday dinner, or become a regular.

The kitchen will be open 11:00 AM–1:00 AM, seven days a week, so building a strong team and creating systems that allow the kitchen to operate consistently will be an important part of this role. Because we're not open yet, this is an opportunity to come in before opening and help shape the kitchen from the beginning — finalizing recipes, establishing prep and cleaning procedures, organizing the kitchen, setting pars, working with vendors and training the team.

We have the foundation of the menu in place: approachable, familiar American bar food made well and served consistently. We’re looking for someone who can take that foundation, refine each item, and turn it into a menu and kitchen operation that can execute at a high level every day.

Who We're Looking For:

You should be someone who genuinely enjoys running a kitchen, not just creating a menu.

The right person is organized, dependable and comfortable taking responsibility for the entire kitchen operation. You should be able to see something that isn't working — whether it's a recipe, prep procedure, ordering system or staffing issue — and put a better system in place.

• Finalizing and perfecting menu items, recipes, portions, plating and preparation methods

• Setting up efficient systems for opening, prep, cooking, cleaning, storage and closing

• Maintaining a clean, organized and well-run kitchen

• Hiring, training and managing kitchen staff

• Creating and maintaining the kitchen schedule

• Establishing expectations and holding the team accountable to them

• Managing food inventory, ordering and product levels

• Sourcing ingredients and supplies while balancing quality and food cost

• Building and maintaining relationships with distributors and local purveyors

• Working closely with ownership as we establish and grow the operation

• Previous experience as a Chef, Sous Chef, Kitchen Manager or similar kitchen leadership role

• Strong line-cooking and high-volume service experience

• Experience training and managing kitchen employees

• Experience with scheduling, ordering and inventory

• Understanding of food and labor costs

• Strong knowledge of food safety, sanitation and kitchen organization

• Ability to develop clear recipes, prep procedures and kitchen systems

• Comfortable communicating with vendors and managing purchasing

• Strong hands-on leadership and communication skills. A "we've got this" attitude when busy.