Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
employee training
Professional Development
Job Description
Kann is a renowned Haitian fine dining restaurant that has garnered international acclaim for its exceptional cuisine and cultural representation. Ranked #27 on the World s 50 Best Restaurants North America List and awarded the prestigious James Beard: Best New Restaurant, Kann exemplifies culinary excellence and innovation in the high-end dining scene. The restaurant is deeply committed to showcasing Haitian, West African, and Caribbean culinary traditions through a modern lens, emphasizing sustainable ingredients and ethical sourcing. Kann operates at a level of excellence that requires a team driven by passion, creativity, and rigorous standards. The restaurant fosters a culture of... Show More
Job Requirements
- 7+ years of progressive culinary experience in high-caliber, nationally recognized restaurants
- 5+ years of leadership experience overseeing a full-service or fine-dining kitchen
- college degree in Hospitality Management or equivalent work experience preferred
- AA or BA in Business Management, Culinary Arts, or leadership-related field preferred
- deep understanding of Haitian cuisine and culture, West African cuisine and culture, and Caribbean cuisine and culture
- passion for seasonal produce, sustainable seafood, and responsibly sourced meat
Job Qualifications
- 7+ years of progressive culinary experience in high-caliber, nationally recognized restaurants
- 5+ years of leadership experience overseeing a full-service or fine-dining kitchen
- college degree in Hospitality Management or equivalent work experience preferred
- AA or BA in Business Management, Culinary Arts, or leadership-related field preferred
- deep understanding of Haitian cuisine and culture, West African cuisine and culture, and Caribbean cuisine and culture
- passion for seasonal produce, sustainable seafood, and responsibly sourced meat
Job Duties
- Oversee and lead daily kitchen operations with a strong presence on the line during service
- conduct ongoing quality checks to ensure every dish meets Kann s standards for seasoning, consistency, plating, temperature, and timing
- manage, hire, train, schedule, and mentor kitchen staff at all levels
- conduct performance reviews
- maintain high morale, teamwork, clarity, and communication within the culinary team
- ensure seamless alignment and communication with FOH teams and managers
- collaborate with the Executive Chef on seasonal menu design, R&D, tastings, local and national events, and creative development
- create recipes focused on Haitian, West African, and Caribbean cultures
- ensure use of sustainable seafood and local seasonal ingredients
- bring innovative ideas pushing the restaurant toward ongoing recognition
- monitor product mix and adjust dishes based on trends, seasonality, and guest feedback
- use MarginEdge for recipe costing, inventory tracking, purchasing, and cost control
- maintain accurate recipe documentation, prep guides, and specification sheets
- utilize Asana to manage all kitchen projects, prep lists, maintenance needs, and R&D
- manage inventory, ordering, vendor relationships, and purchasing using MarginEdge
- review food costs, labor costs, and financial reports with GM and Executive Chef ensuring operations within budget
- manage equipment maintenance schedules and coordinate contractors as needed
- maintain accurate records of inventory, costing, labor, and budget projections
- lead the kitchen during service with a structured, calm, disciplined approach
- ensure tight pacing, consistency, and communication at the pass
- perform table touches engaging guests, VIPs, and industry professionals
- collaborate with FOH on service programming, special events, and private dining
- act as a culinary ambassador of Kann s mission, story, and culture
- train cooks and sous chefs on culinary techniques, hospitality standards, and leadership skills
- provide ongoing feedback, coaching, and developmental conversations
- conduct weekly 1:1s with sous chefs and key team members
- inspire creativity while maintaining structure, discipline, and high standards
- promote a culture of continuous learning, transparency, and respect
- communicate respectfully and culturally aware with teammates and managers
- enforce food safety, sanitation, and health department standards
- oversee cleaning schedules and kitchen organization
- maintain labeling, storage, and waste control standards
- uphold high levels of structure and discipline throughout the kitchen
- stand, walk, bend, reach, and lift for extended periods
- lift up to 50 pounds unassisted and 100 pounds with assistance
- work in a high-pressure, fast-paced environment
- work weekends, evenings, holidays, and peak seasons
- work extended shifts up to 12 hours as needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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