Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,500.00 - $95,800.00
Work Schedule
Standard Hours
Benefits
competitive compensation
performance-based bonuses
Paid Time Off
Health Insurance
Dental Insurance
Vision Insurance
401k plan
Job Description
The Indigo Road Hospitality Group (IRHG) is a distinguished leader in the hospitality industry, renowned for its dedication to fostering a family-like culture where employees are valued, empowered, and inspired. Established in 2009 by Steve Palmer, IRHG has quietly revolutionized hospitality through its commitment to internal hospitality — the philosophy that taking exceptional care of employees results in outstanding guest experiences. With more than 30 diverse locations encompassing various restaurant concepts and boutique hotels, IRHG is uniquely positioned to offer an extensive range of opportunities for professional growth and development for all team members. By integrating generosity, inclusivity, and innovation... Show More
Job Requirements
- 5+ years of experience in kitchen management and menu creation
- dedication to serving both team members and guests
- hands-on leadership and passion for cooking
- experience working with local farmers to source fresh products
- strong financial sense related to labor, quality control, and operational excellence
Job Qualifications
- 5+ years of kitchen management experience
- proven track record in menu creation
- strong leadership and communication skills
- experience with quality control and inventory management
- financial literacy related to labor and budget management
- passion for cooking and team development
- experience sourcing fresh, local ingredients
Job Duties
- Champion internal hospitality and lead a team to craft unforgettable dishes
- nurture and inspire a culture of creativity, collaboration, and innovation
- work hands-on alongside kitchen staff to set an example and maintain high standards
- collaborate with General Manager and corporate leaders to maximize kitchen operations
- ensure quality control, inventory management, and adherence to health and safety standards
- manage labor, budgets, and forecasts to meet financial goals
- develop innovative menus using fresh, local products
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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