New Opening!Take the best parts of an East Coast-Style deli (think NYC) and the progressive and dietary/environmentally friendly nature of the West Coast. Now combine them.....And you could work here! AND, be the person IN CHARGE.----Start Date would be ASAP.----Please showcase your professionalism and organized skills with a cohesive resume, working email, and deliberate responses.ABOUT US:The challenge of finding good plant-based comfort food, sandwiches in particular, led us to B&T's Deli. Our goal is to bring plant based options to sandwich lovers. B&T's is not for the strictly vegan—we use ingredients that everyone knows and loves, like artichokes, instead of confusing and fake imitations that turn people off from incorporating plant based items into their routine. We will show the plant-based-curious that you're not relegating yourself to a lifetime of tofu and hummus.B&T's Deli focuses on high-quality organic plant-based ingredients, a curated menu of sandwiches and build-your-own options, and top-notch service that resembles the friendly and personalized approach of a neighborhood deli.NEEDSAt least 3 years kitchen management experience - a must!Be optimistic and positive minded about life.Be diligent, and take an interest in what you are doing.Don't be a robot.Have a sense of humor.Understand goals and be focused.Be able to take feedback and use it to learn and grow.Be resourceful and take ownership of your position.DUTIES:Work the line daily, leading by example!Work the line daily, leading by example!Lead a small team of 5-10 peopleCreate a schedule and enforce itProvide feedback and work with owners to ensure an amazing product goes out each and every time.Follow a given recipe and quality standard and prepare various food items, including vegetables, fruits, so on.Abide by and regulate prep lists in efforts to mitigate loss and have accurate PARs ready for the day.Ensure you, or your team stocks and manages assigned food station(s) and ensure quality of food served.Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen.Be aware of inventory PARS and communicating to ownership on any missing products, and solutions to fill any gaps and be order to offer entire menu to guests.Salary: $65,000.00 - $75,000.00 per year