Culinary Director / Executive Chef Bar Ni Modo

About Bar Ni Modo Bar Ni Modo is a vibrant bar experience that blends exceptional craft cocktails with elevated, thoughtful food. We're looking for a Culinary Director / Executive Chef who will define our food identity, create menus that perfectly complement our beverage program, and lead a high-performing kitchen team that delivers consistent quality, profitability, and guest delight. The Opportunity We're seeking a creative, hands-on culinary leader who lives for the craft. As Culinary Director, you will be the driving force behind our food program — developing signature dishes, building systems for operational excellence, mentoring talent, and ensuring every plate that leaves the kitchen tells our story. This is a leadership role for someone who thrives on innovation while maintaining discipline around food cost, quality, and health & safety standards. Key Responsibilities Lead research & development to create a dynamic, seasonally evolving menu that seamlessly pairs with our beverage program Design and execute signature dishes that become synonymous with Bar Ni Modo's reputation Oversee all BOH operations, including kitchen workflow, staffing, training, and daily execution Manage food cost (target ≤ 30%), labor (target ≤ 28%), inventory accuracy (≥ 98%), and waste minimization Maintain rigorous health, safety, and sanitation standards — zero tolerance for major violations Mentor, develop, and coach chefs and cooks; build a strong, scalable BOH team with trained shift leads Collaborate closely with the Bar GM and Lead Bartender to create cohesive food-and-drink experiences Track and hit key performance metrics: ticket times, refires/voids, preventive maintenance, vendor compliance, and more Source high-quality ingredients and build strong supplier relationships Innovate seasonal offerings that reflect market trends and Bar Ni Modo's unique identity What We're Looking For Proven experience as an Executive Chef, Culinary Director, or Head Chef in a high-volume bar, restaurant, or hospitality setting Strong track record of managing food cost, labor, and profitability Deep knowledge of kitchen operations, menu development, and food & beverage pairing Passion for mentorship and team development ServSafe certification (or willingness to obtain immediately) and thorough understanding of health department standards Proficiency with inventory management software and recipe costing tools Ability to work in a fast-paced environment with prolonged standing, heat, and lifting up to 40 lbs Creative mindset with excellent execution and attention to detail What You'll Get Competitive hourly rate of $25.00 - $40.00 (based on experience and qualifications) Creative freedom within a framework to shape the culinary program Opportunity to work with a passionate, growing hospitality team Direct impact on guest experience and business success

Mission:

Lead a disciplined, health-code-compliant kitchen that delights our customers through consistent quality, profitability, and a developed BOH team.

Pay:

$52,000.00 - $72,800.00 per year

Benefits:

Food provided Application Question(s): Have you successfully managed food cost to 30% or below in your most recent role? What is your experience level with menu development and beverage pairing? Have you ever been responsible for inventory accuracy, labor cost control, and hitting weekly/monthly kitchen KPIs? Are you proficient with inventory management software and recipe costing tools? Why are you interested in the Culinary Director role at Bar Ni Modo? This role requires strong creativity balanced with strict operational discipline and profitability focus. On a scale of 1-5, how would you rate your passion for this balance? (1 Low - 5 High)

Experience:

Kitchen:

7 years (Preferred)

Leadership:

2 years (Preferred)

License/Certification:

ServSafe (Preferred)

Work Location:

In person