Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,400.00 - $64,100.00
Work Schedule
Standard Hours
Benefits
competitive compensation
Quarterly bonus
Health Insurance
Dental Insurance
Vision Insurance
Flexible spending account
Pet insurance
Gym membership discount
prepaid legal support
401k with Matching
Dining Discounts
family meals
Additional perks through Perkspot
Job Description
True Food Kitchen is a renowned full-service restaurant collection with locations across the United States, celebrated for its commitment to serving nutrient-dense, thoughtfully crafted dishes geared towards lunch, dinner, and weekend brunch. They pride themselves on a philosophy that a life of purpose can transform the world, creating not just a dining experience but a meaningful journey for both their customers and team members. Known for their dedication to culinary excellence and healthful menu options, True Food Kitchen has established itself as a pioneer in the health-conscious dining sector. The company emphasizes inclusivity and support within its work environment, ensuring... Show More
Job Requirements
- High school diploma or equivalent
- minimum two years experience as a chef in a high-volume restaurant
- knowledge of food safety and sanitation practices
- ability to lead and manage a team
- strong communication skills
- availability to work flexible hours including weekends and holidays
- understanding of labor laws and payroll procedures
Job Qualifications
- Strong passion for culinary excellence
- excellent attention to detail
- ability to work under pressure and manage last minute requests
- minimum two years experience as a chef in a full-service, high-volume restaurant
- basic knowledge of financial business operations
- self-motivated with leadership and coaching skills
Job Duties
- Open and close the line
- perform precise line checks and facility walks
- document EcoSure standards compliance and address deficiencies
- run high volume service periods ensuring food quality and presentation
- collaborate with back-of-house and front-of-house teams
- manage hiring, development, and scheduling of back-of-house employees
- report payroll hours in compliance with company standards and state laws
- partner with Executive Chef to manage P&L, food cost, labor, and inventory control
- maintain open communication with front-of-house team to adhere to company guidelines
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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