Head Chef

JOB POSTED: 3/30/26

INTERVIEWS WILL HAPPEN 4/6/26-4/17/26

TENTATIVE JOB START 4/20/26

IF VIEWING POST AFTER THESE DATES, PLEASE DISREGARD

Job Title: Head Chef / Kitchen Manager – Park 1039 Wine Bar & Restaurant

Location: Park 1039 (25 seat restaurant (SMALL))

Compensation: Starting at $28.50/hr or more based on experience performance-based incentives

Employment Type: Full-Time

About Us

Park 1039 is a dynamic wine bar and restaurant focused on delivering an elevated yet approachable guest experience. Our food program is designed to complement a thoughtful wine list—seasonal, shareable, and driven by quality ingredients.

Position Overview

We are seeking a skilled, organized, and creative Head Chef / Kitchen Manager to lead all back-of-house operations. This role is responsible for executing a consistent, high-quality menu while maintaining strong cost controls and efficient kitchen systems.

The ideal candidate is both a hands-on cook and a strategic operator—someone who can lead a team, manage inventory, and evolve the menu seasonally while keeping execution tight and profitable.

Key Responsibilities

Kitchen Operations

• Oversee all day-to-day back-of-house operations
• Ensure consistent food quality, presentation, and timely execution
• Maintain a clean, organized, and compliant kitchen environment

Menu Development

• Develop and execute seasonal menus aligned with the wine program
• Create dishes that are efficient, cost-effective, and operationally scalable
• Collaborate on specials and event menus

Prep & Execution

• Oversee ingredient prep and kitchen workflows
• Establish prep systems and par levels to ensure smooth service
• Step in on the line as needed during service

Inventory & Ordering

• Manage ordering of all food, ingredients, and kitchen supplies
• Track inventory levels and minimize waste
• Build and maintain relationships with vendors

Food Cost Management

• Monitor and control food costs, portioning, and margins
• Price menus appropriately to meet profitability targets
• Identify opportunities to improve efficiency and reduce waste

Team Leadership

• Hire, train, and manage kitchen staff
• Create staff schedules and manage labor costs
• Foster a positive, accountable, and team-oriented culture

Qualifications

• Minimum 3 years experience in a Head Chef, Sous Chef, or Kitchen Manager role
• Strong understanding of food cost control, inventory systems, and kitchen operations
• Experience with seasonal menu development and small-plate formats preferred
• Ability to lead a team in a fast-paced environment
• Highly organized, reliable, and detail-oriented
• Food safety certification required

Compensation & Perks

• Starting hourly at $28.50
• Performance-based incentives/bonuses tied to cost control and kitchen performance
• Opportunity to grow within a dynamic and expanding hospitality group

Application Requirements

• Resume
• Two professional references (will be contacted)

How to Apply

Please submit your resume and references along with a brief note about your culinary style and experience.