Culinary Team
We’re growing our culinary team and looking for passionate, hardworking individuals to join us!
Currently Hiring:
- Executive Chef
- Prep Cook
- Line Cook
- Dishwasher
Culinary positions work behind the scenes and collaborate closely with the hospitality team to ensure every dish is prepared with care, consistency, and attention to detail. We’re looking for team members who take pride in their work, care about quality, enjoy working as a team, and want to be part of creating an exceptional guest experience.
If you’re passionate about food, hospitality, and being part of a great team, we’d love to meet you!
Culinary Roles
Our culinary team is the heart of our operation and plays an essential role in delivering high quality food and maintaining a smooth and efficient restaurant. Our primary roles give team members direction, but teamwork gives us strength. A strong kitchen team member communicates, stays aware of what is happening around them, and steps in wherever help is needed. We expect every team member to take ownership of their responsibilities while also supporting the success of the entire kitchen.
Executive Chef
The Executive Chef is responsible for leading the culinary team and maintaining the overall standards of the kitchen. This includes menu development, food quality, consistency, presentation, food costs, ordering, inventory, kitchen organization, sanitation, training, scheduling, and team development.
The Executive Chef sets the tone for the kitchen through leadership, communication, accountability, and professionalism. They are responsible for creating an environment where the team has the tools, training, and support needed to succeed. Leadership also means being willing to jump in and work alongside the team. When service demands it, the Executive Chef may assist on the line, help with prep, run food, organize the kitchen, or support the dish team. The Executive Chef leads the team—but is still part of the team.
Prep Cook
Our Prep Cooks play an important role in supporting the kitchen and ensuring the restaurant is fully prepared with fresh ingredients each day. Prep Cooks are responsible for preparing ingredients and food components according to established recipes, portion standards, and direction from the culinary leadership team.
Line Cook
Line Cooks are an essential part of the culinary team and are responsible for preparing and executing menu items to our restaurant’s standards for quality, consistency, presentation, and timing. Line Cooks work at designated kitchen stations and collaborate closely with the our hospitality team to ensure a smooth and successful guest experience.
Dishwahser
Our Dishwashers play a vital role in keeping the restaurant clean, organized, and running efficiently. Dishwashers are expected to follow proper sanitation and food-safety procedures, maintain a clean and safe work environment, work efficiently in a fast-paced setting, and communicate effectively with the team.
Job Qualifications
All culinary team members are expected to meet the following general qualifications:
Previous restaurant, food service, or hospitality experience is preferred; experience requirements may vary by position.
- Must be at least 18 years of age upon date of hire
- Must demonstrate a strong work ethic, reliability, and a positive attitude.
- Must be able to work effectively in a fast-paced, team-oriented environment.
- Must be able to follow recipes, procedures, instructions, and food safety standards.
- Must demonstrate attention to detail and a commitment to quality and consistency.
- Must be able to communicate clearly and respectfully with coworkers and management.
- Must be willing to learn new skills, procedures, recipes, and kitchen stations.
- Must be able to accept direction and constructive feedback from culinary leadership.
- Must demonstrate good judgment and the ability to prioritize tasks during busy service periods.
- Must maintain a clean, organized, and sanitary work area.
- Must follow all company policies, food safety requirements, sanitation procedures, and workplace safety standards.
- Must maintain appropriate personal hygiene and comply with uniform and appearance requirements.
- Must be dependable and punctual and report to work prepared for the scheduled shift.
- Must be willing to assist other team members and perform appropriate duties outside of their primary responsibilities when business needs require.
- Must be able to work a flexible schedule, including weekends, holidays, early mornings, evenings, and other scheduled shifts as applicable to the position.
- Any required food-handler certification or other applicable certification must be obtained and maintained according to local requirements.
Standard Physical Requirements
The following physical requirements are considered standard for culinary positions.
Employees must be able to:
- Lift and carry up to 50 pounds safely and appropriately.
- Stand and walk for extended periods throughout the work shift.
- Safely handle kitchen tools, utensils, cookware, and equipment.
- Safely handle items that may be hot, cold, heavy, sharp, or otherwise require appropriate caution and protective equipment.
