<h3>Job Description</h3>
Job DescriptionDescription:
About Three Oaks Senior Dining, LLC
Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.
Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.
At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.
 
About the Role
We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.
This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike.
Responsibilities
<ul>
<li>Coordinate, plan, participate, and supervise the production, preparation, and presentation of food;</li>
<li>Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products;</li>
<li>Supervise and participate in the production, preparation, and presentation of all foods as assigned by the Executive Chef to ensure that a consistent quality product is produced that conforms to all established standards;</li>
<li>Present food using proper plate presentation techniques;</li>
<li>Coordinate the completion of menu items with the server;</li>
<li>Prepare work checklist and organize workstations for each shift;</li>
<li>Check and maintain coolers and storage areas for cleanliness and quantity and quality of food;</li>
<li>Requisition of food with necessary approvals according to policy;</li>
<li>Take proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment;</li>
<li>Work in a team-oriented environment and under demanding conditions;</li>
<li>Help train or offer direction to apprentice or extern chefs;</li>
<li>Prepare stocks, soups, cold soups, sauces, bisques, or mayonnaise for serving;</li>
<li>Prepare and cook meat, poultry, fish, and seafood;</li>
<li>Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption;</li>
<li>Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned;</li>
<li>Other duties as assigned.</li>
</ul>
Requirements:
<ul>
<li>A high school diploma or equivalent, preferably a culinary degree.</li>
<li>Two to three (2-3) years’ experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.</li>
<li>Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.</li>
<li>The ability to adjust actions to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;</li>
<li>Ability to give full attention to what other people are saying.</li>
<li>Must comply with any dress code requirements;</li>
<li>Must be able to work nights, weekends, and some holidays.</li>
</ul>

Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Job Title: Chef - High-End Kitchen
 
Job Description:
We are seeking a talented and experienced Chef to lead our high-end kitchen. The ideal candidate will have a passion for culinary excellence and a strong background in fine dining. This role requires creativity, leadership, and a commitment to delivering exceptional dining experiences.
 
Key Responsibilities:
- Oversee all kitchen operations, ensuring high standards of food quality and presentation
- Develop and design innovative menus that reflect current culinary trends
- Manage kitchen staff, providing training and guidance to ensure a cohesive team
- Maintain inventory and manage food costs to maximize profitability
- Ensure compliance with health and safety regulations
- Collaborate with front-of-house staff to enhance the overall guest experience
- Stay updated on industry trends and incorporate new techniques and ingredients
 
Skills and Qualifications:
- Proven experience as a Chef in a high-end or fine dining establishment
- Strong leadership and team management skills
- Excellent culinary skills with a focus on presentation and flavor
- Ability to work in a fast-paced environment and manage multiple tasks
- Knowledge of food safety and sanitation regulations
- Creativity and a passion for culinary arts
- Strong communication and interpersonal skills
 
We offer a competitive salary and benefits package, along with opportunities for professional growth in a dynamic and supportive environment. If you are a dedicated culinary professional looking to make an impact, we encourage you to apply.
Requirements:

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
POSITION SUMMARY:
The Sous Chef attracts and retains staff, maintains a cooperative relationship with the team, optimizes staff productivity, and serves as a replacement in team members’ absence. Will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. They will oversee the delivery of food supplies, cost control, menu development, prepare special dishes and supervise overall kitchen operations during lunch and dinner services.
KNOWLEDGE, SKILLS AND ABILITIES:
<ul>
<li> Ability to read, write and speak English</li>
<li> Ability to read, write and speak Spanish preferred</li>
<li> Requires an understanding of federal, state, and local food sanitation regulations</li>
<li> Familiar with restaurant cooking standard concepts, practices, and procedures</li>
<li> Ability to effectively interact with a diverse population of Associates and guests</li>
<li> Work under pressure within a well integrated team environment</li>
<li> Able to consistently maintain a professional and respectful demeanor</li>
<li> Strong organizational and coordination skills</li>
<li> Ability to rely on experience and judgment when appropriate</li>
<li> Strong interpersonal communication skills</li>
<li> A certain degree of creativity is required</li>
</ul>
ESSENTIAL JOB FUNCTIONS:
<ul>
<li> Oversee the activities of the kitchen staff and monitors food production and presentation in absence of the Executive Chef</li>
<li> Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen</li>
<li> Oversee safety and sanitation of the restaurant; inspect the cleanliness and working conditions of all tools, equipment and supplies</li>
<li> Seek out and report any abnormalities, inconsistencies or staffing issues to the Executive Chef</li>
<li> Oversee the cleanliness and organization of the kitchen and storage areas</li>
<li> Maintain knowledge of correct maintenance and use of equipment</li>
<li> Maintain proper storage of all products as specified by health and sanitation codes</li>
<li> Return all food items in clean containers to proper storage areas.</li>
<li> Supervisory Responsibilities include leading and directing the work of others</li>
<li> Restock any dry goods, fresh products, cooking wine used in production in the appropriate areas as needed</li>
<li> May serve as an expediter when needed.</li>
<li> All other responsibilities as dictated by the business or assigned by the Senior Management</li>
</ul>
Requirements:
QUALIFICATIONS:
<ul>
<li> Education and/or years of experience:</li>
<li> Requires a Culinary Degree or equivalent work experience</li>
<li> At least 7 years experience in the field</li>
<li> Certificates, Licenses, and Registrations: (applicable to position)</li>
<li>Required Food Safety Certification (CA)</li>
<li>Required Harassment Training Certification (CA)</li>
</ul>
The above statements are intended to describe the general nature and level of work being performed by the people assigned to this job. They are not intended to be construed as an exhaustive list of all job responsibilities.
Physical Demands
The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the Associate is frequently required to work standing for prolonged periods; use hands to finger, handle, or feel and talk or hear. The Associate is regularly required to stand; walk and reach with hands and arms. The Associate must frequently lift and/or move up to 25 pounds.
Specific vision abilities required by this job include close, distance and peripheral vision with the ability to adjust and focus.
Special Working Conditions
While performing the duties of this job, the Associate is infrequently exposed to moving mechanical parts and fumes or airborne particles; toxic or caustic chemicals; blood borne pathogens (i.e., saliva, utensils and knives); dust and extremely hot water.
Exposure to a variety of sharp eating and cooking utensils or cooking instruments and cooking equipment.
The noise level in the work environment is usually moderate to loud.

<h3>Job Description</h3>
Job DescriptionDescription:
Casey J’s Tavern is a lively, neighborhood restaurant known for its warm hospitality, scratch-made comfort food, and a commitment to delivering a consistently great dining experience. We are seeking a passionate and skilled Sous Chef to join our culinary team and help lead our kitchen with creativity, precision, and pride.
 
As Sous Chef, you will work closely with the Executive Chef to oversee daily kitchen operations, maintain high culinary standards, and inspire our back-of-house team. This role requires both strong leadership skills and hands-on cooking expertise, ensuring every plate meets our quality expectations.
 
Key Responsibilities
<ul>
<li>Assist in planning and executing seasonal menus that align with Casey J’s Tavern’s concept.</li>
<li>Supervise and train kitchen staff, ensuring proper techniques and safety protocols.</li>
<li>Maintain quality control for all dishes served, with attention to taste, presentation, and consistency.</li>
<li>Ensure compliance with health, safety, and sanitation regulations.</li>
<li>Step into the line as needed to support service during peak times.</li>
<li>Foster a positive, team-oriented kitchen environment.</li>
</ul>
Compensation and Benefits:
<ul>
<li>Competitive starting salary of $70,000 - $75,000</li>
<li>Regular and ongoing opportunities for financial growth</li>
<li>Superb Medical and Dental insurance with a generous employer contribution to both</li>
<li>Paid Vacation and Sick Time</li>
<li>Meal Benefits</li>
<li>Discounts in all of the Serenitee Restaurant Group locations</li>
<li>Excellent Career and Financial Growth!</li>
</ul>
Requirements:
<ul>
<li>2+ years of culinary leadership experience preferred.</li>
<li>Strong cooking skills across various stations and cuisines.</li>
<li>Proven ability to manage and motivate a kitchen team.</li>
<li>Excellent organizational and time management skills.</li>
<li>Knowledge of food safety and sanitation practices.</li>
<li>Passion for hospitality and delivering an exceptional guest experience.</li>
</ul>

<h3>Job Description</h3>
Job DescriptionDescription:
Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. 
Sous Chef - Join Us in Denver, CO - LoHi Location - 
2715 17th Street 
Health, Wealth &amp; Happiness:
<ul>
<li>Competitive Salary, starting at $65-70k + / year, depending on experience</li>
<li>Unlock quarterly bonuses your dedication deserves it!</li>
<li>Health and life benefits to support you and those you care about.</li>
<li>Vacation up to 3 weeks per year to recharge, reset, and return inspired.</li>
<li>Plan for tomorrow with a 401(k) that grows with you.</li>
<li>Delicious employee discounts on the creations you bring to life.</li>
<li>There are endless opportunities to grow, advance, and master the art of food.</li>
</ul>
Join Us and Bring Your Passion to the Plate:
<ul>
<li>Lead with positivity, inspiring a team that loves food and values excellence.</li>
<li>Set the standard for quality from dish perfection to guest experiences that linger long after the meal.</li>
<li>Partner with our leadership to shape the kitchen s rhythm and keep it harmonious with our vision.</li>
<li>Ensure every plate is a work of art: from portioning to presentation, it s all about the details.</li>
<li>Hire, guide, and mentor a team that s as passionate as you are.</li>
<li>Handle the big stuff carefully and professionally your leadership sets the tone.</li>
<li>Required: Two years of experience leading in a bustling kitchen, bringing both supervisory savvy and culinary insight.</li>
<li>Preferred: Past Sous Chef experience and a love for sushi that matches ours.</li>
</ul>
Note: To join our ranks as a Sous Chef, you ll showcase your skills in a tasting let your creations speak for themselves. 
Our Commitment to a Welcoming, Inclusive Culture: We re committed to creating a space where everyone feels valued, included, and celebrated. Your voice, ideas, and presence add flavor to our team. Together, we re building a culture of respect, equality, and room for everyone to shine. 
The Vibe:
<ul>
<li>A bustling, high-energy kitchen environment where passion meets precision. Expect fast-paced service, vibrant energy, and a supportive team.</li>
<li>Physical tasks include moving around the kitchen, using equipment, and honing your senses to ensure every flavor is just right.</li>
</ul>
Our Commitment to a Welcoming, Inclusive Culture: We re committed to creating a space where everyone feels valued, included, and celebrated. Your voice, ideas, and presence add flavor to our team. Together, we re building a culture of respect, equality, and room for everyone to shine. If you need accommodations to perform at your best, our HR team is here to help. We re committed to ensuring everyone has a fair chance to succeed. 
Ready to lead, create, and inspire? Apply today! 
Requirements:

<h3>Job Description</h3>
Job DescriptionDescription:
WE ARE Work in Paradise! Join the team at the Napa Valley Wine Train, a historic, luxury, and iconic experience that has been a staple in Napa’s Wine Country for over 30 years. As a Sous Chef, you’ll become part of this rich history while helping create unforgettable dining experiences aboard our legendary train.
 
OUR CULTURE | Individual Distinction, Collective Soul At Noble House Hotels &amp; Resorts, our philosophy celebrates location, distinction, and soul. Our properties are as unique as the people who work here—there’s no “one-size-fits-all” at Napa Valley Wine Train. We’re a passionate team of hospitality professionals who value individuality, encourage personalities to shine, and believe in having fun while delivering exceptional service.
With a variety of enticing (and delicious) adventures, there’s always something new to discover aboard the Napa Valley Wine Train.
 
A Day in the Life... As a Sous Chef, you’ll be on the front lines, combining your advanced fine dining culinary skills with an engaging, guest-focused approach. Your responsibilities will include:
<ul>
<li>Preparing and cooking for our premium train experiences, including Legacy, Lunch, and Dinner Trains. </li>
<li>Supporting various seasonal events and private functions. </li>
<li>Maintaining the highest standards of presentation, taste, and efficiency. </li>
</ul>
Your friendly, energetic, and professional presence will help ensure every guest leaves with a memorable experience.
Requirements:
You’re the perfect fit if you have:
<ul>
<li>Several years of proven culinary leadership experience as a Head Chef, Lead Cook, and/or Sous Chef. </li>
<li>Excellent understanding of diverse cooking methods, ingredients, equipment, and procedures. </li>
<li>Strong accuracy, speed, and consistency in executing assigned tasks. </li>
<li>Familiarity with industry best practices. </li>
<li>Culinary school diploma (a plus). </li>
<li>Ability to lift and carry up to 50 lbs. </li>
<li>Ability to work in small spaces, fast-paced environments, and on a moving train. </li>
<li>Ability to stand for long periods of time. </li>
<li>Availability for day, evening, holiday, and weekend shifts. </li>
<li>Serve Safe certification (or willingness to obtain). </li>
<li>Minimum ability to speak and read English. </li>
<li>Must be at least 18 years old. </li>
</ul>
Offer &amp; Benefits – We’ve got you covered: Our employees are our most important asset, and we’re proud to offer benefits that support you and your family:
<ul>
<li>Daily free lunch </li>
<li>Affordable health benefits </li>
<li>14 days of accrued PTO annually </li>
<li>Matching 401(k) </li>
<li>Holiday pay </li>
<li>Birthday pay </li>
<li>Flexible scheduling (with weekend and evening shifts expected) </li>
<li>The chance to work in a stunning, one-of-a-kind setting on the historic Napa Valley Wine Train </li>
</ul>
At Napa Valley Wine Train, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions – and we would love for you to share yours with the team!
 
Noble House Hotels &amp; Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

<h3>Job Description</h3>
Job DescriptionResponsibilites include:
<ul>
<li>Assisting Chef in menu planning and execution</li>
<li>Inventory management</li>
<li>Overseeing food preparation and general practice</li>
<li>Supervising kitchen staff</li>
</ul>
Join our back of the house team and work alongside Michelin trained chef Cristian Orozco developing new recipes for every season of the year

<h3>Job Description</h3>
Job DescriptionDescription:
Hospitality Starts Here...
Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. It's more than just a job; it's a family, a lifestyle, and an exciting journey you won't want to miss.
 
The Role: Executive Chef - O-Ku Raleigh
We're in search of a passionate and creative Executive Chef to join the IRHG family at O-Ku Raleigh. As the culinary maestro of our upscale Japanese dining experience, you'll bring your expertise in Japanese cuisine and thrive in the energy of a scratch kitchen environment. If you're a culinary visionary ready to make your mark, we invite you to embark on this thrilling journey with us.
 
What You Need:
<ul>
<li>Culinary Mastery: Proven experience as an Executive Chef with a strong background in Japanese cuisine.</li>
<li>Innovative Spirit: A passion for exploring new culinary trends and techniques.</li>
<li>Team Leadership: Demonstrated success in leading high-performing culinary teams.</li>
<li>Scratch Kitchen Expertise: Experience and expertise in a scratch kitchen environment.</li>
<li>Organizational Prowess: Strong organizational and leadership skills.</li>
<li>Location: Raleigh, NC- O-Ku Raleigh</li>
</ul>
Requirements:
EXPECTATIONS:
 
Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week.
 
As a Valued Member of the Team, You Can Expect:
<ul>
<li>Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days.</li>
<li>Health &amp; Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more.</li>
<li>Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options.</li>
<li>Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership.</li>
<li>Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division.</li>
<li>Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave.</li>
</ul>
How to Apply:
If you are a culinary virtuoso with a love for Japanese cuisine and the skills to match, we invite you to join the O-Ku Raleigh family. Please submit your resume, along with a cover letter highlighting your relevant experience and your approach to Japanese cuisine.
 
O-Ku Raleigh is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table.
 
Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

<h3>Job Description</h3>
Job DescriptionDescription:
HOSPITALITY STARTS HERE
Welcome to the heart of hospitality where our goal is to be the best job you'll ever have in this industry. No joke, it’s what we truly aim for! At The Indigo Road Hospitality Group (IRHG), we're passionate about redefining the hospitality industry by creating an environment where our people come first. Founded in 2009 by Steve Palmer, our belief is simple: by taking care of you, you'll naturally provide exceptional care to our cherished guests. It's not just a job; it's a family, a lifestyle, and a thrilling journey you won't want to miss.
 
ALL ROADS LEAD TO YOU...
As the Executive Chef for Post House, you will be a culinary maestro and servant leader that loves to cook and build teams. Your culinary expertise will set the stage for memorable moments, blending local flavors with global influences to create dishes that tell a story, leave a lasting impression and unparalleled dining experiences.
 
POST HOUSE
Welcome to Post House, a coastal tavern and inn offering seasonal fare, classic cocktails, seven cozy hotel rooms and a bit of salty air. Situated in the heart of the Old Village, Post House is a home away from home for staycationers and travelers alike, a charming respite from the day-to-day hustle.
 
Built in 1896, 101 Pitt Street has a longstanding history as the neighborhood hub. Some hundred years and many iterations later, Post House now presents a contemporary take on the neighborhoods landmark, still bringing people together, in celebration over good food and with a few drinks in tow.
 
What You'll Do:
<ul>
<li>Lead with Passion: Bring your unwavering passion for food and hospitality to the forefront. Engage with the local community to source top-quality ingredients, enabling us to craft unforgettable dishes and deliver memorable experiences.</li>
<li>Nurture Your Team: Foster staff development and create a positive atmosphere that not only motivates our team but also ensures we meet our P&amp;L goals.</li>
<li>Be the Solution: Oversee all facets of the kitchen, resolve any challenges that arise and maintain effective communication across the board.</li>
</ul>
What You Need:
To thrive in this role, you should bring:
<ul>
<li>Proven Experience: A track record of 5+ years of successfully managing scratch kitchens with a hand-on approach.</li>
<li>Internal Hospitality Champion: A deep embrace of our core values, particularly the concept of Internal Hospitality.</li>
<li>Problem-Solving Prowess: Strong problem-solving skills that help you navigate even the trickiest situations.</li>
<li>Attention to Detail: A keen eye for detail and exceptional organizational skills.</li>
<li>Communication: Excellent communication skills, both written and verbal, allowing you to navigate important conversations seamlessly.</li>
</ul>
At the Indigo Road Hospitality Group, we believe in the power of exceptional cuisine to bring people together, and we're excited to welcome a visionary Executive Chef to our team. Come be a part of something extraordinary!
Requirements:
WHAT YOU NEED:
<ul>
<li>Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week.</li>
<li>Experience: Executive Chef (5+ years), background in cuisine, a-la-carte, elevated yet approachable environment</li>
<li>Servant Leadership: Dedicated to server others, internally (team-members) and guests.</li>
<li>Entrepreneurial Spirit: Hands-on, passion for cooking and not a "clip-board' chef.</li>
<li>Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes.</li>
<li>Accountability: Strong sense of finances, labor, quality control, and "getting the job done."</li>
</ul>
IRHG PERKS:
<ul>
<li>Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days.</li>
<li>Health &amp; Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more.</li>
<li>Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options.</li>
<li>Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership.</li>
<li>Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division.</li>
<li>Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave.</li>
</ul>
The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table.
Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

<h3>Job Description</h3>
Job DescriptionDescription:
 
General Description: As Executive Chef for Sustainable Restaurant Group you work closely with the Area Operations Manager and be directly responsible for overseeing and developing the culinary program. In addition, you will monitor inventory, manage and mentor employees, report to other management, ensure quality control of food production, and adhere to all health department regulations. In short, you are responsible for overseeing the day to day operations of the BOH. You must maintain responsible financial standards and professionalism in the restaurants at all times. You are responsible for actively fostering and maintaining a workplace that is welcoming, inclusive, and equitable for all team members.
Schedule: 5 days a week and the schedule may vary. Sustainable Restaurant Group restaurants operate on a seven day per week schedule, so your consistent and reliable attendance is mandatory. 
Specific Tasks: As the Executive Chef, your job will focus on the following aspects:
 
CULINARY LIAISON
<ul>
<li>Operate as the direct conduit and translator of the creative vision into logistically feasible reality</li>
<li>Open and consistent communication with the Area Operations Manager regarding all brand, personnel, and program development</li>
<li>Integrate and collaboratively respond to financial reporting to ensure financially sustainable operations</li>
</ul>
CULINARY OPERATIONS
<ul>
<li>Oversight of product and menu development</li>
<li>Oversight in ordering all products based on par systems and inventory management to ensure sustainable Food Costs to meet financial targets</li>
<li>Overseeing quality control of all food production and execution</li>
<li>Ensuring all health department standards are upheld by enforcing high sanitation standards.</li>
<li>Availability and ability to work all of the line stations when needed.</li>
<li>Daily maintenance of BOH Systems and continually follow and tweak all BOH systems from AM Walkthrough, Temp Logs, Line Checks, Prep Lists, Order Guides, etc.</li>
</ul>
STAFFING
<ul>
<li>Coaching and managing all culinary team members</li>
<li>Assisting in the recruiting, hiring, scheduling, reviewing and terminating of BOH team members.</li>
<li>Managing staff schedules and ensuring cuts are being made whenever possible. Working with all BOH management to minimize Labor Costs.</li>
<li>Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise and participating in Manager Meetings to address these issues.</li>
<li>Addressing all kitchen related problems and incidences in a timely and effective manner.</li>
<li>Training and developing both cooks and service team members in their day to day roles.</li>
</ul>
Physical Requirements:
<ul>
<li>Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.</li>
<li>Safely and effectively use all necessary tools and equipment.</li>
<li>Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.</li>
<li>Ability to bear exposure to hot and cold environments.</li>
</ul>
Expectations:
<ul>
<li>Demonstrate Inward and Outward Hospitality. Our mission is to use inward and outward hospitality to serve our team, our guests, and our community and as a member of the Sustainable Restaurant Group team, you demonstrate this trait at all times and know that you are always in service to others. You show yourself hospitality by showing up to work clear, healthy, and refreshed and you take care of your personal health and wellbeing because we cannot care for others if we don’t care for ourselves first.</li>
<li>Contribute to the Culture of Respect. You treat others with respect at all times. You speak in a manner that is respectful of others’ personhood, and you acknowledge everyone’s agency over their time, energy, labor, and physical space. You are an active participant in building a culture that is welcoming and inclusive of people from all backgrounds and encourages your teammates to show up as their full selves.</li>
<li>Authentic. You show up as your full self. You contribute the wealth of knowledge, experience, ideas, and creativity that you have developed throughout your lifetime to our team. You share your perspective with the intent of making the team stronger. You celebrate our successes and you speak up when things go wrong.</li>
<li>Accountable and Responsible. You hold yourself accountable to your commitments and you help to hold others accountable to theirs.</li>
<li>Solution Oriented. We work in fast-paced environments that require quick thinking and the ability to manage many things at once. When problems arise, you identify the problem and offer thoughtful, achievable, and appropriate solutions.</li>
<li>Ambitious and Goal Oriented. You seek to continually push yourself by constantly learning, improving, and growing as a member of this team. You set goals for yourself and your career and you are able to receive feedback—both positive and constructive criticism—and you seek out and take advantage of educational and training opportunities in order to succeed, grow, and develop those goals. </li>
</ul>
An Ambassador of Sustainable Restaurant Group. You recognize that you are part of a community and as such, you behave in a way that is representative of that community and its values when you’re outside of it. You bring the culture of respect with you out into the world and you consistently demonstrate inward and outward hospitality even when you’re not at work. You lead by example, and you share our values and mission with others 
Requirements:

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