The Royal

1. In conjunction with the Executive Chef this person will lead prep and service, ensuring dishes meet established standards for quality, taste, presentation, portion size, and timing.
2. Support the Chef with daily planning, prep lists, station assignments, and kitchen communication.
3. Supervise kitchen operations in the Chef’s absence.
4. In conjunction with the Executive Chef this person will train and coach cooks on recipes, techniques, station setup, and service expectations.
5. Work alongside the team on the line and assist wherever needed.
6. Maintain high standards for cleanliness, organization, uniforms, and personal hygiene and with Executive Chef, ensure these standards are followed by kitchen team members.
7. Ensure proper food handling, labeling, storage, rotation, and temperature control.
8. Assist with ordering, receiving, inventory, and monitoring product quality.
9. Help control food waste, portioning, and kitchen costs.
10. Coordinate with front-of-house managers regarding service, menu availability, allergies, and special requests.
11. Assist with menu development, specials, and recipe documentation.
12. Communicate staffing, equipment, maintenance, and supply needs proactively and promptly.
13. Assist the Executive Chef with Back of House staff hiring, and daily management.
14. Promote a professional workplace where team members are treated with respect.

Required

1. Previous professional kitchen experience, including experience as a Sous Chef, lead line cook, or kitchen supervisor.
2. Strong cooking fundamentals and the ability to work multiple stations.
3. Ability to organize prep, prioritize tasks, and maintain consistency during busy service.
4. Working knowledge of food safety and sanitation practices.
5. Experience managing kitchen staff, including interviewing candidates, participating in hiring decisions, training team members, and addressing performance concerns.
6. A calm, reliable leadership style and a willingness to give and receive feedback.
7. Clear communication skills and a collaborative approach to working with kitchen and service teams.
8. Spanish-language skills, particularly the ability to communicate with and support Spanish-speaking kitchen team members.
9. Basic computer and email skills, including checking and responding to email, using spreadsheets, and working with digital schedules, ordering systems, or inventory tools.
10. Availability to work the schedule required by the restaurant, including evenings, weekends, and holidays.
11. Ability to perform the essential duties of the position, with or without reasonable accommodation.
12. Ability to work efficiently both independently and as part of a team.
13. Ability to stand for extended periods and lift up to 50 pounds.

Preferred

1. Interest in Latin American cuisine, specialty coffee, and seasonal cooking.