Job Details

About the Role

We're looking for a Head Chef who owns the full culinary operation — menu execution, kitchen culture, food cost, and team development. This is a leadership role as much as a culinary one. You're responsible for what comes out of the kitchen and for the people producing it. If your instinct is to cook everything yourself rather than build a team that executes at a high level consistently, this isn't the right fit.

What You'll Actually Do Most of the Time

Culinary Leadership

• Own menu execution across all dayparts — consistency, quality, and presentation standards
• Lead recipe development and menu updates in collaboration with ownership and the GM
• Set and maintain culinary standards through hands-on training and accountability
• Stay current on food trends, ingredient sourcing, and guest preferences relevant to a brewpub environment

People Management

• Recruit, hire, onboard, and develop all BOH staff
• Build and manage weekly schedules to labor targets; own the BOH labor line
• Conduct regular check-ins, performance conversations, and corrective action documentation
• Create a kitchen culture built on clear expectations, mutual respect, and follow-through
• Partner with the GM and Director of Operations on staffing decisions and compensation changes

Facilities & Food Cost

• Manage food cost through precise ordering, receiving standards, waste reduction, and portion control
• Oversee inventory counts, par levels, and vendor relationships
• Own BOH cleanliness, organization, and safety compliance — hold the team to the standard every shift
• Manage equipment maintenance schedules; coordinate repairs and vendor service calls proactively

You're Probably a Fit If...

• You've run a full BOH operation, not just a station or a shift
• You've owned a food cost percentage and know how to move it
• You can develop a menu that fits a concept and a margin — not just your personal taste
• You've hired, trained, and (when necessary) let go of kitchen staff, and you handled it professionally
• You think in systems: prep guides, training checklists, line checks, cleaning schedules
• You take pride in what leaves the kitchen whether you're there or not

Requirements

• 3+ years of kitchen leadership experience, with at least 1 year in a Head Chef or Executive Chef role
• Demonstrated experience managing BOH teams, scheduling, and food cost
• Strong working knowledge of food safety standards; Food Manager certification required (or obtain within 30 days)
• Experience in a high-volume, scratch kitchen environment preferred
• Brewpub or bar-kitchen experience a plus
• Comfortable with basic operational tools: inventory systems, POS reporting, shared docs

Compensation

• Competitive salary commensurate with experience
• Paid time off
• Meals during shift
• Creative input and ownership over the culinary direction of a growing multi-concept F&B brand