Head Chef

Head Chef

The Head Chef is responsible for leading all culinary operations for a high-volume, scratch-kitchen restaurant concept focused on quality ingredients, seasonal menus, and a consistent guest experience. This role oversees menu execution, kitchen leadership, food safety, cost control, and team development while maintaining operational excellence and profitability.

About the Opportunity

This role offers the opportunity to lead a well-established kitchen operation with a strong culinary identity and guest-focused culture. The Head Chef will play a key role in menu execution, kitchen standards, and team development while partnering closely with restaurant leadership.

Key Responsibilities

• Lead and manage all day-to-day kitchen operations including prep, cooking, plating, and service execution
• Develop and execute seasonal menus emphasizing from-scratch cooking and high-quality ingredients
• Ensure consistency, presentation standards, and quality control across all menu items
• Recruit, train, mentor, and supervise kitchen staff including sous chefs, line cooks, and prep cooks
• Create and manage kitchen schedules to support service needs and labor targets
• Oversee inventory management, ordering, vendor relationships, and food cost controls
• Maintain compliance with all local health department regulations and food safety standards
• Enforce proper food handling, storage, sanitation, and cleanliness procedures
• Collaborate with front-of-house leadership to ensure smooth service flow and strong guest experience
• Support special events, catering, and menu tastings as required
• Lead by example with professionalism, accountability, and teamwork

Required Qualifications

• 5 years of progressive culinary leadership experience in a full-service restaurant environment
• Proven experience managing high-volume kitchens with from-scratch menus
• Strong leadership, coaching, and team-building skills
• Solid understanding of food safety, sanitation, and health department compliance
• Experience with inventory management, food cost control, and labor management
• Ability to work flexible schedules including nights, weekends, and holidays

Preferred Qualifications

• Culinary degree or formal culinary training
• Experience with seasonal menu development and menu costing
• Strong organizational and communication skills

Physical & Work Requirements

• Ability to stand for extended periods in a fast-paced kitchen environment
• Ability to lift up to 50 lbs
• Comfortable working in hot, cold, and loud kitchen conditions