Leadership Team Culinary

Culinary Leadership & Operations

Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality.

Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines.

Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence.

Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction.

Maintain cleanliness, sanitation, and organization in all kitchen areas.

Oversee proper storage, labeling, and rotation of all products.

Support the maintenance and care of all kitchen equipment.

Team Development & Training

Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork.

Assist with recruiting, onboarding, and developing new culinary team members.

Provide daily feedback, coaching, and recognition to strengthen team performance.

Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities.

Lead by example—modeling consistency, integrity, and genuine hospitality.

Operational Standards & Financial Responsibility

Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls.

Monitor food quality, waste, and portioning to maintain food cost goals.

Support scheduling, labor planning, and daily prep levels based on business volume and forecasts.

Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns.

Uphold all safety, sanitation, and compliance standards.

Cross-Department Collaboration

Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams.

Maintain open and professional communication to support timely, accurate, and guest satisfaction.

Foster teamwork across departments to ensure Red Door’s brand promise is delivered on every plate.

Qualifications

• Minimum 2–3 years of kitchen leadership experience in a full-service or upscale restaurant.
• Strong culinary knowledge and understanding of scratch cooking techniques.
• Availability to work a flexible schedule, including nights, weekends, and holidays.
• Ability to stand, walk, and move for extended periods and lift to 50 pounds.
• Proven ability to manage people, processes, and priorities with professionalism.
• Must uphold all Red Door standards for safety, sanitation, and hospitality.