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

Operational Leadership

• Oversee daily culinary operations across all outlets: restaurant, grab & go, prepared foods, and events.
• Drive accuracy and efficiency in inventory, ordering, receiving, labeling, and storage systems.
• Ensure food quality, consistency, and plating align with Little Saint’s vegan ethos and high culinary standards.
• Partner with the front of house to deliver seamless guest experiences and seamless communication.

Team Leadership & Culture

• Lead, train, and mentor a diverse kitchen team, setting clear expectations and accountability.
• Model Little Saint’s values of hospitality, inclusion, and sustainability.
• Foster a culture of professionalism, respect, and growth where people thrive and plant-based cuisine shines.
• Complete other duties as assigned to ensure a cohesive team and shared responsibility.

Systems, Safety & Compliance

• Maintain and enforce the highest standards of food safety, sanitation, and allergen management.
• Develop, implement and uphold SOPs, prep guides, and closing checklists to guarantee consistency and efficiency.
• Continuously refine systems to improve flow, reduce waste, and increase productivity.

Financial & Strategic Impact

• Partner with the Director of Culinary on menu rollouts, product launches, and operational initiatives.
• Contribute to P&L performance through labor management, cost control, and waste reduction.
• Track and analyze data to make informed operational improvements.