Lead Cook / Kitchen Manager (Full-Time)

$60,000 to $70,000 DOE. Plus benefits.

We’re a cozy, book-loving restaurant/ bar with a small kitchen. We believe in quality over quantity, simple food done well, and a relaxed, literary vibe. We’re looking for a hands-on, creative cook who can take ownership of our kitchen operations from day one.

The Role:

This is a working leadership position in a very small kitchen. You’ll be the primary cook during service while also managing food operations behind the scenes. You’ll work closely with ownership and the GM to maintain quality, efficiency, and compliance as we grow.

Requirements:

• Has at least 2–3 years of kitchen experience (lead line cook or sous chef level)

• Understands food costing and basic budgeting

• Has excellent time management and communication skills

• Thrives in a self-directed environment and takes initiative

• Has strong knife skills

• Manager's Food Handler's Card

• Must have food handler’s card

Responsibilities:

• Execute our existing menu during service

• Standardize and document recipes, prep lists, and portion controls

• Manage food cost, ordering, inventory, and vendor relationships

• Receive deliveries, rotate stock, and ensure food safety

• Monitor and maintain kitchen cleanliness and organization

• Ensure food and beverage safety and quality according to regulations

• Collaborate on future menu development and special offerings

• Help train and lead prep/dish staff

Benefits:

• Medical, dental, vision insurance.

• 401k with partial employer match.

• PTO.

• Paid sick leave.

To apply: fill out the brief form and attach a résumé on this page.