| Location | South Lake Tahoe, CA |
Manages all kitchen operations and leads the culinary team in the assigned restaurant. Executes a daily vision of excellence to ensure superior food quality, consistent execution, and exceptional guest service. Oversees kitchen performance including production, line execution, inventory, and sanitation to maintain efficiency, consistency, and compliance with health and safety standards.
Trains, develops, and motivates the culinary team to deliver a high level of performance and maintain a positive, professional work environment. Manages labor, food costs, and waste while upholding product quality and presentation standards.
Partners with restaurant leadership to support smooth service flow and enhance the overall guest experience. Promotes teamwork, accountability, and continuous improvement while supporting a strong quality-of-work experience for team members.