- Lead from the Front: Get on the line and work right alongside the team during busy rushes. You set the standard for execution, speed, and keeping a cool head under pressure.
- Keep Things Moving: Coach line cooks and prep cooks through a smooth shift workflow. Your job is to keep everyone engaged, productively focused, and accountable.
- Be a Mentor: Welcome new hires to our crew. Take the lead on training and onboarding them so they feel confident, supported, and ready to roll.
- Smart Staffing: Use tools like 7shifts and Homebase to build out weekly schedules. You'll ensure the kitchen is fully staffed for major rushes while respecting our team's well-being and life outside of work.
- Consistency is Everything: Ensure every single plate leaving the pass matches our exact plating standards, recipe specs, and portion guidelines.
- Collaborate on Menus: Work closely with Executive Chef Bryant Bragdon to talk about menu performance, suggest ideas for new features, and help design fresh seasonal offerings.
- Be Part of the Community: Team up with the management group for special events, community dinners, and unique food pairings that tie into our craft beer culture.
- Freshness & Logistics: Manage raw materials coming through the door. Oversee ordering, physical inventory counts, and storage zones to keep all raw proteins and fresh components perfectly rotated.
- Watch the Margins: Keep a sharp eye on food and labor costs. Keep production sheets and waste logs tightly controlled to keep operations efficient and sustainable without sacrificing quality.
- Tool Control: Make sure the crew is never short-handed on gear. Keep tabs on dish pit supplies, utensils, knives, and smallwares, logging order needs proactively.
- Keep it Clean & Spotless: Lead a culture where food safety, organization, and a spotless workspace are just part of the team's natural, daily rhythm.
- Equipment Care: Keep major kitchen appliances running perfectly by enforcing daily and weekly cleaning checklists.
- Facilities Teamwork: Work hand-in-hand with our maintenance lead, Brad, to quickly flag any broken equipment or facility repairs so shifts keep rolling without a hitch.
What Success Looks Like
- A supported, engaged, and motivated kitchen team.
- Consistent, high-quality food leaving the pass every service.
- Strong food safety practices and organized operations.
- Efficient inventory management and prep levels.
- A positive workplace culture that reflects the values of 540 North and contributes to an exceptional guest experience.
Pay: $45,000.00-$52,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- Paid time off
- Store discount
Experience:
- Supervisory (Chef de Partie or Junior Sous Chef): 2 years (required)
Work Location: In person
