Untitled is a contemporary, shareable-plates restaurant . We care about food that’s craveable, service that’s confident and warm, and a kitchen culture that’s coaching-first and zero-drama. We’re part of a multi-venue group with active menu development and private dining
The Role
You’ll be the Chef’s right hand—driving tastings, shaping seasonal changes, and turning ideas into clean, repeatable execution. This is a hands-on, leadership seat with ownership over nightly service and the close.

Key Responsibilities

• Run service and lead the nightly close (primary closer ~4–5 shifts/week): break down stations, filter oil, temp/cooling logs, waste log, walk-in/labeling, next-day prep/pars, maintenance tickets, DNL entry, and final kitchen walk.
• Call the window; coach stations; keep the pace calm and clean.
• Organize tastings; help shape specials and seasonal updates.
• Maintain the spec book (grams, yields, plate builds, photos) and allergen matrix.
• Turn feedback into action: line tastings, DNL notes, small changes that make service better.
• Support ordering/receiving/pars and vendor relationships.
• Partner with FOH on tight talking points so the dining room can sell what we make.
• Jump into private dining: buffets, stations, family-style—operationally tight and guest-friendly.

What Success Looks Like (first 60 days)

• Smooth, on-time closes; a steady window on weekends.
• Specs/photos buttoned up for every live dish; new items launch clean.
• Real tasting cadence → visible improvements each week.
• A trained, confident line that’s proud of the food (and the close).

Who You Are

• 2–4 years as Sous or strong Lead in a high-volume, scratch kitchen.
• A teacher: clear communicator, steady under pressure, respectful and direct.
• Organized and curious—comfortable with basic costing/systems (we’ll train on Foodager/Toast).
• Values consistency, cleanliness, and hospitality as much as creativity.
• Night/weekend closing availability is a must.

Schedule & Comp

• Full-time; primarily evening closing shifts; weekends required.

Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso

• Run service and lead the nightly close (primary closer ~4–5 shifts/week): break down stations, filter oil, temp/cooling logs, waste log, walk-in/labeling, next-day prep/pars, maintenance tickets, DNL entry, and final kitchen walk.
• Call the window; coach stations; keep the pace calm and clean.
• Organize tastings; help shape specials and seasonal updates.
• Maintain the spec book (grams, yields, plate builds, photos) and allergen matrix.
• Turn feedback into action: line tastings, DNL notes, small changes that make service better.
• Support ordering/receiving/pars and vendor relationships.
• Partner with FOH on tight talking points so the dining room can sell what we make.
• Jump into private dining: buffets, stations, family-style—operationally tight and guest-friendly