Key Responsibilities:
Prepare, cook, and present health-focused dishes in line with the restaurant’s standards.
Lead and manage a team of cooks, offering training and support to ensure the kitchen runs smoothly.
Oversee kitchen operations, including meal prep for grab-and-go items, cooking, and plating.
Develop and create new recipes, contributing to menu ideation that aligns with the restaurant’s health-conscious approach.
Manage inventory levels, placing orders for ingredients and ensuring stock levels meet the demands without excess.
Maintain compliance with all food safety, sanitation, and health regulations.
Ensure that the kitchen stays clean, organized, and efficient at all times.
Monitor food costs and minimize waste, keeping a close eye on expenses while maintaining quality.
Communicate effectively with front-of-house staff to ensure smooth service and a seamless customer experience.
Requirements:
Must be available to work Friday, Saturday, Sunday, Monday, Tuesday 8am-3pm
Minimum 8 years of experience working in a professional kitchen.
Fluency in both English and Spanish is required.
Experience managing a team of cooks or kitchen staff.
Bonus: Experience working in a health food kitchen or with dietary restrictions (e.g., gluten-free, seed oil-free).
Strong understanding of inventory management, including placing orders and monitoring stock.
Expertise in recipe creation and menu ideation.
Experience preparing grab-and-go meals.
Excellent leadership, communication, and organizational skills.
Flexibility to work evenings, weekends, and holidays.
Strong knowledge of food safety and hygiene standards.
DO NOT APPLY IF YOU DO NOT MEET THESE REQUIREMENTS