Chef de Cuisine (or Kitchen Manager) and Sous Chef

We’re Hiring: CDC/Kitchen Manager and Sous Chef

Who We Are

We’re a casual, established restaurant that has proudly operated from the same location for 17 years. Our menu and recipes are set—now we’re looking for two strong leaders who can work together to elevate and streamline our kitchen operations.

What We’re Looking For

A team focused on:

Managing inventory, ordering, and controlling food costs

Ensuring recipe accuracy and consistent food quality

Maintaining a clean, organized kitchen and BOH environment

What We Do

We serve à la carte lunch and dinner, seven days a week—no late nights. We also run a robust events program and a growing catering division.

What We Offer

Health insurance

50–55 hour work week

Compensation:

CDC/Kitchen Manager: up to $120K

Sous Chef: $85K

If interested, please send your resume and include the position you’re applying for in the email subject line.