Job Description

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods of time
• Ability to regularly and continuously lift up to 50 pounds
• Manual dexterity and the ability to perform repetitive motions
• Frequent walking, standing, bending, and reaching

Culinary Leadership

• Drive menu execution and seamlessly integrate new dishes into prep and service.
• Balance nostalgia and innovation to create food that is both exciting and accessible
• Collaborate with the Director of Culinary on long-term menu planning aligned with farm calendars and micro-seasons to showcase Little Saint Farm’s seasonal produce

Operational Excellence & Compliance

• Oversee daily prep, service execution, and culinary standards
• Uphold and enforce food safety, sanitation and allergen at all times
• Manage ordering, receiving, inventory, and waste-reduction initiatives
• Take ownership of P&L performance, balancing quality with fiscal responsibility

Team Development

• Lead, mentor, and empower sous chefs, supervisors, and line cooks
• Build systems of accountability, communication, and ongoing training
• Foster a positive, inclusive, and collaborative workplace in line with Little Saint’s values.
• Collaborate across departments and complete other duties as assigned to ensure a cohesive team and shared responsibility.

Community Engagement

• Act as an ambassador for Little Saint with guests, farmers, and collaborators
• Participate in events and storytelling that connect food, culture, and community
• Help position Little Saint as a leader in vegan cuisine and culinary hospitality