Job Description
Downtown Sioux Falls
Schedule: Monday–Saturday evenings (Closed Sundays)
We're looking for a dedicated and experienced Kitchen Manager/Chef to lead our culinary team. This dual-role position is responsible for managing daily kitchen operations while driving culinary innovation and excellence. The right candidate is both an effective leader and a passionate chef.
This is not a static role. The person in this position will have the ability to grow their responsibilities, impact the overall culinary direction, and take on special projects such as catering and off-site events — which come with increased earning potential.
Job Requirements
Responsibilities:
• Lead and manage the back-of-house team, including scheduling, hiring, training, and performance oversight.
• Maintain a consistent staffing plan that supports both labor cost goals and operational needs.
• Oversee food purchasing, inventory control, and vendor relationships while staying within budget.
• Ensure all food products meet high quality standards and are executed consistently for guest satisfaction.
• Design and update seasonal menus with minimal input and within given structural guidelines.
• Monitor kitchen costs and efficiencies to ensure food and labor cost goals are consistently met.
• Maintain cleanliness, sanitation, and organization in all kitchen areas in accordance with health department guidelines.
• Uphold all food safety practices and ensure the team follows proper food handling and hygiene standards.
• Stay current on culinary trends and incorporate fresh, creative ideas into the menu and specials.
• Lead catering initiatives and special events with an eye toward guest experience and additional earning opportunities.
We’re looking for someone with:
• A minimum 3 years of kitchen experience in a full-service or upscale casual environment.
• Serve Safe Certification preferred—or must be able to obtain within 90 days of hire.
• A strong understanding of a wide range of culinary techniques, cuisines, and modern food preparation styles.
• Excellent knife skills, kitchen organization, and proficiency in core cooking methods (grill, sauté, braise, roast, etc.).
• Ability to manage and motivate a team while holding high standards for execution and cleanliness.
• Proven experience operating within food and labor budgets while maintaining a quality product.
• Comfortable working in a fast-paced, high-pressure environment.
• Strong communication and leadership skills.
• Flexibility to work nights, weekends, and holidays as needed.
Perks:
• Competitive hourly wage ($18–$22/hour depending on experience)
• Opportunities for advancement
• Fun, professional, and fast-growing work environment
• Work-life balance—no Sunday shifts
• Paid Vacation
• 401K with company matching
Whether you’re ready to step into a leadership role or want to grow into one, we’d love to meet you. Come one, come all. Let’s cook up something great.