Chef WP New Modern General Winter Park, FL Job Details Full-time $21 - $25 an hour 11 hours ago Benefits 401(k) Qualifications Vendor relationship building Full Job Description

CHEF / KITCHEN DIRECTOR

New General Café & Coffee Bar | Winter Park, FL

WE'RE LOOKING FOR A CHEF WHO WANTS TO OWN THE KITCHEN.

New General is a health-forward café and coffee bar in Winter Park focused on familiar food, made exceptionally well. We are looking for an experienced Chef / Kitchen Director to take ownership of our kitchen operation and play a key role in menu development and the continued evolution of our food program—from creating and refining dishes to managing food quality, ticket times, prep systems, inventory, food cost, and team leadership. This is a hands-on leadership position. We are not looking for someone who wants to manage from the office. You should love being in the kitchen, leading a team, cooking, tasting, teaching, developing food, solving problems, and making sure the food leaving the pass is exactly what it should be.

KEY RESPONSIBILITIES

Culinary Leadership & Menu Development Lead the culinary direction and day-to-day kitchen operation at New General. Collaborate directly with ownership on menu development, seasonal offerings, recipe creation, and menu evolution. Develop dishes that reflect New General's health-forward philosophy while remaining approachable, delicious, and commercially viable. Create and maintain recipes, prep procedures, portion specifications, and plating standards. Test and refine new menu items and lead the rollout and training of new dishes. Stay current with culinary trends, ingredients, and techniques that align with the New General brand. Kitchen Operations & Service Own the overall performance of the kitchen during daily service. Ensure the kitchen is properly staffed, prepped, organized, and ready for service. Make ticket times a priority and proactively identify and resolve bottlenecks. Maintain consistency in food quality, portioning, presentation, temperature, and execution. Taste and inspect food throughout the day and hold the team accountable to established standards. Jump in wherever needed during busy service and lead by example. Team Leadership & Development Recruit, train, coach, and develop kitchen team members. Establish clear expectations around performance, quality, cleanliness, and accountability. Build a positive, respectful, professional kitchen culture. Conduct ongoing training to ensure recipes, techniques, portions, and standards are consistently executed. Address performance issues directly and constructively. Partner effectively with FOH leadership to create a seamless guest experience. Food Cost, Inventory & Purchasing Take ownership of food cost and kitchen profitability. Manage ordering, inventory, pars, product utilization, and waste. Maintain accurate recipe costing and portion control. Work with vendors to maintain quality, consistency, and competitive pricing. Monitor food usage and identify opportunities to reduce waste without compromising quality. Ensure proper receiving, storage, labeling, rotation, and FIFO procedures. Systems, Standards & Food Safety Develop and maintain prep lists, production schedules, checklists, and BOH SOPs. Establish efficient systems that support consistency and scalability. Maintain high standards for kitchen organization, cleanliness, and sanitation. Ensure compliance with all food safety requirements and maintain appropriate certifications. Monitor equipment and communicate maintenance or repair needs promptly.

WHAT WE'RE LOOKING FOR

3+ years of professional kitchen leadership experience. Experience as a Chef, Sous Chef, Kitchen Manager, or similar leadership role. Strong line cooking and prep experience in a fast-paced environment. Proven ability to lead, train, and hold a kitchen team accountable. Experience with menu development and recipe creation. Strong understanding of food cost, inventory, ordering, and portion control. Excellent organizational and communication skills. Ability to stay calm, focused, and solution-oriented during busy service. Strong knowledge of food safety and sanitation. Manager Food Safety Certification required or ability to obtain. A genuine passion for quality ingredients and thoughtful cooking.

YOU'LL BE A GREAT FIT

IF... You're the kind of Chef who notices when a sauce is slightly off, a portion is too large, a ticket is sitting too long, or prep isn't where it needs to be—and you actually do something about it. You care about the details and the big picture. You know how to lead without creating unnecessary drama. You can have hard conversations, teach instead of simply criticize, and create accountability without killing the culture. You're hands-on, organized, commercially minded, and proud of the kitchen you run. And you want to work somewhere where food quality actually matters. And prefers everything to be from scratch.

ABOUT NEW GENERAL

We believe healthy dining should ultimately improve the way communities eat. Our food is familiar, approachable, and made with intention. We never utilize seed oils or cane sugar. We serve organic milks and source locally whenever possible. We care about where our ingredients come from, how our food is prepared, and what ultimately ends up on our guests' plates. We're an independently owned business, and this position offers the opportunity to have a meaningful impact on the continued growth and evolution of New General.

WHAT WE OFFER

Competitive salary based on experience Full-time leadership position Employee benefits | 401K plan Opportunity to influence menu development and culinary direction Direct partnership with ownership Growth opportunity within an established independent business A collaborative, professional work environment

Compensation:

$58,000 - $62,000 annually, based on experience

Schedule:

Full-time; primarily daytime hours with occasional evenings/events as needed If you're an experienced Chef who wants to build something, lead a team, and have real ownership of a kitchen, we'd love to hear from you.