***must be local - no relocation assistance is offered.
Qualifications:
Multi-Unit Back-of-House Leadership Experience: 3+ years of proven back-of-house management across multiple restaurant units, with a strong grasp of kitchen systems, food safety, cost controls, and labor efficiency.
Training & Development Expertise: Demonstrated ability to coach, mentor, and train culinary teams at all levels. Strong communication skills and the ability to develop and implement structured training programs.
Culinary Knowledge and Execution Standards: Culinary degree or equivalent training with a deep understanding of recipe consistency, menu execution, and brand culinary identity, including food costing, prep systems, and plate presentation.
Responsibilities:
Standardize and Elevate Kitchen Operations: Conduct on-site evaluations and in-field training to ensure consistent execution of recipes, kitchen systems, and food safety standards across all restaurant locations.
Support and Develop Culinary Teams: Mentor kitchen leaders, assist with staffing transitions, and provide interim leadership support during openings or vacancies. Guide teams in achieving operational excellence.
Implement Back-of-House Best Practices: Collaborate with chefs and operations leadership to improve kitchen workflows, reduce waste, implement new menus, and enhance profitability through scalable systems.