50% Kitchen - Setting up and tearing down workstations in the kitchen including the dish room. Turning on and operating all equipment used for food preparation. Preparing all ingredients used in safe, sanitary processes. Following all recipes and pickups accordingly. Keeping stations sanitized and orderly throughout the shift. Following all food safe guidelines for storage and labeling. Preparing items through service. Making sure all food presents well for guests and checking the quality of all items. Following all checklists and guidelines as appropriate for proper organization of space. Maintain equipment functionality and schedule preventative maintenance as needed.25% Kitchen leadership - Lead by example with positivity and a collaborative mindset. Oversee all work of the entire kitchen crew. Hire, train, supervise, and discipline all Back of House employees. Lead a clean, safe, and sanitary kitchen throughout each shift. Coach and develop staff to grow and empower the team. Assist with maintaining the quality of Front of House service through clear and constructive communication with the General Manager.20% Kitchen administration - Build the weekly schedule to provide proper coverage. Oversee weekly ordering, invoicing, and inventory tracking to limit waste and keep appropriate stock on hand. Order and inventory all necessary cleaning supplies and chemicals.5% Other duties as assigned - some examples include but are not limited to helping develop Limited Time Offers, deep cleaning, develop training for staff, etc.Requirements:Previous cooking experience with at least 1 year in a leadership roleKnowledge of kitchen equipment and proceduresServSafe certification preferredExcellent communication skillsAbility to read and follow recipesAble to follow all sanitation proceduresAble to work on your feet for extended periods of time