Chef

Ricky’s Wine Bar is seeking a hands-on chef to lead daily kitchen operations under our Executive Chef. We are a small, food-focused concept looking for someone who takes pride in quality, stays organized, and is willing to help wherever needed.

Responsibilities include:

• Lead daily prep, station setup, and service execution.
• Follow the Executive Chef’s recipes, presentation standards, and direction.
• Maintain consistent food quality, portion sizes, and timely service.
• Coordinate with front-of-house staff on orders, timing, allergies, and dietary requests.
• Monitor inventory, communicate ordering needs, receive deliveries, and minimize waste.
• Ensure proper food temperatures, labeling, date marking, storage, rotation, and safe handling.
• Maintain a clean, organized kitchen, including equipment care, dishwashing support, and opening and closing duties.
• Guide and support kitchen staff while helping maintain a respectful, productive work environment.

Ideal candidates have:

• Previous professional kitchen experience, including leadership responsibilities.
• Strong knowledge of food safety, sanitation, and health department requirements.
• The ability to work efficiently in a compact kitchen and stay calm during busy service.
• Dependability, attention to detail, and a willingness to take direction and communicate clearly.

This is a full-time position. Weekend and holiday availability is mandatory.

Compensation: Pay based on experience and qualifications.

Pay: $45,000.00 - $50,000.00 per year

Work Location: In person