Job Description

Who We Are

Join the team at and be a part of Jon & Vinny's restaurant group, where passion for great food and genuine hospitality come together in a fast-paced, dynamic environment! We're looking for a dedicated, guest-focused leader who thrives in a multi-outlet setting and takes pride in delivering exceptional guest and client experiences. Whether you're a seasoned hospitality professional or ready to take the next step in your career, we offer a supportive and inclusive workplace with real opportunities for growth.

This Kitchen is a high-volume, multi-format hospitality program serving the creative community throughout the day, spanning a cafeteria, three coffee bars, catering, and a take-out window. We're dedicated to delivering the kind of hospitality that makes every guest feel taken care of, whether they're grabbing a coffee between meetings, stopping by the cafeteria for lunch, or hosting an onsite event.

Our concept is simple yet ambitious, one unified hospitality program across several formats, built on great food, consistency, and genuine hospitality. If you're someone who thrives leading a larger, cross-functional team in a high-energy environment, this is the perfect place for you.

Hospitality

Hospitality is who we are; it's the kindness we extend to each other; it's the friendly and genuine reception of our guests. Hospitality is the excitement & enthusiasm with which we approach our guests, our spaces, each other, and our positions. We expect our team members to execute our concept every day and hold hospitality paramount.

Intention

The best things in life are built and created with intention. Our concept is beautifully designed. When we approach our work with intention and thoughtfulness, it encourages everyone to create an exceptional experience for our guests and for each other.

Respect

Respect is fundamental to who we are. We respect our guests, ourselves, our team, our products, our resources, our peers, our leaders, and our space. We hold ourselves to the highest standards of integrity and moral principles.

Teamwork

We value our commitment to working with and listening to each other as a team; kindness and generosity are an integral part of our professional relationships. Teamwork is essential to provide a great experience to our guests.

Determination & Readiness

We are determined to make our guests happy and we are ready to pivot and adapt at any time. We are determined to keep our outlets clean, organized and on a path of improvement. As a team, we are able to improvise, adapt and overcome any situation for our team and our guests. We have a readiness to satisfy the guests and meet and exceed their expectations.

The responsibilities outlined below represent the primary expectations of the role and are not intended to be an exhaustive list of all duties or responsibilities.

Culinary Leadership & Daily Operations

• Partner directly with the Executive Chef to lead daily culinary operations across the cafeteria, take-out operation, coffee bar food programs, production areas, Catering & Events, and other assigned outlets.
• Serve as the senior culinary leader on duty and assume responsibility for BOH operations when the Executive Chef is unavailable.
• Translate Executive Chef priorities into clear daily production, staffing, service, and operational plans, and anticipate challenges so staffing, production, purchasing, and priorities can be adjusted before they affect service.
• Maintain a strong hands-on presence in the kitchen and step into production or service when necessary, while monitoring food quality, presentation, consistency, timing, and execution across outlets and service periods.

Team Leadership & Development

• Provide direction, coaching, and accountability to Sous Chefs, culinary supervisors, cooks, prep cooks, and other BOH team members.
• Support hiring, onboarding, training, cross-training, scheduling, performance management, and development of culinary team members.
• Establish and reinforce consistent culinary standards, recipes, procedures, and expectations while fostering a professional, collaborative, respectful, and high-performing kitchen culture.

Production, Purchasing, Inventory & Cost Control

• Oversee daily production planning and ensure appropriate preparation, par levels, staffing, and product availability for all assigned outlets and Catering & Events needs.
• Partner with the Executive Chef and Sous Chefs on ordering, purchasing, receiving, inventory, product utilization, waste reduction, and food cost management.
• Complete and/or oversee accurate inventory counts, including weighing and counting product as necessary, and use inventory information to inform purchasing, production, and cost-control decisions.
• Review production levels and adjust based on business volume, events, menu needs, and anticipated demand; maintain accurate recipes, production standards, portioning, and product specifications.

Catering & Events

• Partner with the Catering & Events Manager and culinary leadership to plan and execute food production for meetings, catered events, screenings, receptions, dinners, and other customized experiences.
• Ensure C&E production is properly planned, staffed, staged, packaged, transported, and executed according to event requirements, providing culinary leadership for larger or more complex events as needed.

Quality, Food Safety & Kitchen Standards

• Maintain high standards for food quality, consistency, sanitation, organization, and operational readiness across BOH areas.
• Conduct and reinforce line checks, quality checks, temperature controls, labeling, dating, storage, and proper product rotation.
• Identify and address quality, safety, equipment, staffing, or operational issues promptly and communicate significant concerns to the Executive Chef and GM.

Cross-Functional Support

• Work closely with the GM, Catering & Events Manager, Beverage leadership, and other managers to coordinate staffing, service needs, events, facilities, and operational priorities.
• Communicate effectively across departments and support the broader Kitchen operation as needed; primary responsibility does not mean exclusive responsibility.
• Take on additional duties, responsibilities, or projects as directed by the Kitchen leadership as the operation's needs evolve.

Working Conditions & Expectations

• This is a salaried management position with a typical schedule falling between 6:00 AM and 4:00 PM, Monday–Friday. Start and end times may vary based on operational needs, including occasional evenings, weekends, or holidays.
• This is a hands-on culinary leadership role requiring consistent presence in kitchen, production, and service environments.
• Maintain a professional, positive, and solution-oriented presence while representing Joint Venture Restaurant Group and the Kitchen.
• Support a positive, safe, respectful, and productive workplace while following all safety, sanitation, health, labor, and company policies, standards and local and state laws.

Who You Are

• 5+ years of culinary leadership experience in high volume foodservice operations.
• Strong working knowledge of high-volume production, service execution, catering/events, food cost, labor, purchasing, inventory, and kitchen operations.
• Experienced leader who can direct multiple levels of culinary staff while remaining hands-on and approachable.
• Strong organizational and problem-solving skills with the ability to anticipate issues, adjust priorities, and maintain service standards in a fast-paced environment.
• Excellent communication and collaboration skills with culinary, FOH, C&E, and senior leadership teams.
• Strong understanding of food safety, sanitation, allergen management, and applicable health requirements.
• Current Manager ServSafe certification required.

Physical Demands

• Regularly stand and walk for extended periods and use hands and arms in active kitchen and production environments.
• Frequently bend, stoop, kneel, crouch, reach, push, pull, and work around kitchen equipment and service areas.
• Frequently lift, carry, and move food products, supplies, smallwares, and equipment weighing up to 50 pounds.
• Work in hot, cold, wet, noisy, and fast-paced foodservice environments.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Position Details

• FLSA Status: Exempt
• Salary Range: $90,000 - $100,000 DOE

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