Chef Manager

We’re opening a new spot centered on elevated small plates and pub fare, and we need a hands-on Chef Manager to lead a compact kitchen and a lean crew. You’ll be on the line every shift—doing prep, cooking through rushes, breaking down stations. You'll handle the core BOH management like food costing, inventory, vendor orders, and weekly scheduling, creating menu items & weekend specials but most of your day is spent cooking and leading by example.

You need 2+ years of kitchen experience, a ServSafe certification, and a total "no task is beneath me" attitude. We’re looking for someone who knows how to maximize a tight kitchen footprint, keep kitchen spotless, and manage a team without the fine-dining ego or line drama. We offer competitive pay, performance bonuses, paid time off, and employee discounts—if you're a skilled cook who wants to run a kitchen from the line, send over your resume or work history.

Restaurant look to open Fall 26.

Pay: $65,000.00 - $80,000.00 per year

Benefits:

• 401(k) matching
• Food provided
• Paid time off

Work Location: In person