Kitchen & Culinary Lead

Location: Eton Market – Birmingham, MIStarting Pay: $20/hr + profit sharing and incentivesFull-Time | In-PersonOverviewEton Market is Birmingham’s newest fine wine shop and gourmet market, proudly rooted in quality, hospitality, and community. We’re looking for a passionate, driven, and detail-oriented individual to lead our back-of-house kitchen operation. This is a hands-on role that blends creativity, culinary execution, and guest interaction in a boutique retail environment.Key Responsibilities• Menu Creation & Prep: Develop and execute an 8-item sandwich menu for made-to-order and grab-and-go service. Prepare fresh seasonal salads and other rotating items for our open-air coolers.• Catering & Boards: Assist customers with curated catering orders, cheese & charcuterie boards, and wine-pairing recommendations.• Kitchen Operations: Oversee all aspects of the kitchen including cleanliness, food safety compliance, organization, and daily prep.• Inventory Management: Order ingredients and supplies, manage inventory, reduce waste, and work with vendors to ensure consistent quality.• Customer Experience: Deliver exceptional customer service, interact with guests, educate them on products, and help foster a warm, welcoming neighborhood atmosphere.• Collaboration: Work closely with the ownership team and front-of-house staff to maintain a cohesive experience across the store.Qualifications• Culinary experience (professional kitchen or high-end deli/gourmet market preferred)• A passion for food, wine, cheese, and customer service• Strong organizational skills and attention to detail• Ability to work independently and take initiative• ServSafe or equivalent food safety certification (or willingness to obtain)Why Join Eton Market?We’re more than a shop—we’re a community. Eton Market is committed to supporting our team with:• A positive, respectful, and collaborative work environment• High-quality ingredients and thoughtfully sourced products• Opportunities for growth, including profit sharing and performance-based incentives• The chance to shape a unique culinary program from the ground up