Fort Wayne, IN

Call it what you’d like; Kitchen Manager or Chef de Cuisine; we are looking for a strong leader for our kitchen team. We are a mid-size restaurant with a scratch kitchen and roots in New Haven. The ideal candidate is self-motivated, proactive, and passionate about everything food. Drop us a resume and—if selected—we will reach out to you in order to get some more information. Please read below about our expectations and qualifications. We’re interested in an individual who has been through it all; Sous Chef, Line Cook, Prep Cook, you name it! We look forward to hearing from you!


  • Maintain cleanliness and food safety
  • Write back of house labor schedule
  • Order products
  • Administer bi-annual reviews
  • Hold accountability for all team members
  • Order and receive supplies
  • Develop back of house procedures
  • Write daily and weekly food specials
  • Develop menu bi-annually
  • Delegate prep work and daily tasks


  • At least 2 years of restaurant management experience
  • ServSafe Manager certification
  • Experience with inventory counts
  • Associate degree or higher in restaurant management preferred
  • Experience with Reciprofity, MICROS, and HotSchedules is a plus

Thank you for your time and interest.

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