Job Description

Job Description

Job Description

What You’ll Do

Menu Development & Creativity

• Work alongside the Culinary Director to develop and execute innovative, seasonal menus for HOMES Pub.
• Champion Asian and Asian-fusion flavors that complement our beer program and brand identity.
• Lead recipe testing, plating standards, and staff tastings to ensure consistency and quality.
• Maintain a strong pulse on culinary trends and bring ideas that excite both guests and the team.

• Team Leadership & Training

  Lead recipe testing, plating standards, and staff tastings to ensure consistency and quality.
• Maintain a strong pulse on culinary trends and bring ideas that excite both guests and the team.

Team Leadership & Training

• Build and lead a positive, high-performing kitchen team through coaching and accountability.
• Train staff on new menu items, prep systems, and service standards.
• Model professionalism and positivity in a fast-paced, high-volume environment.
• Foster a culture aligned with HOMES’ 4H values — Honest, Helpful, Honed, and Happy.

Operations & Systems

• Manage daily kitchen operations including prep, line organization, and shift management.
• Ensure food quality, safety, and cleanliness meet or exceed company standards.
• Track inventory, manage ordering, and help control food costs in collaboration with the Culinary Director.
• Coordinate with FOH and management to ensure seamless communication and guest experience.

Collaboration & Growth

• Partner with the Culinary Director to align culinary vision with business goals.
• Participate in creative discussions, events, and seasonal rollouts.
• Provide input on kitchen systems and staff development initiatives.
• Represent the kitchen team’s perspective in leadership conversations about quality, workflow, and innovation.

What You’ll Bring

• 3–5 years of professional kitchen experience with at least 2 years in a leadership role
• A deep appreciation and working knowledge of Asian or Asian-inspired cuisine
• Proven success in team management, training, and kitchen organization
• Experience in recipe development, costing, and execution in a high-volume setting
• Strong communication and problem-solving skills

• Passion for hospitality, creativity, and continuous improvement

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