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GS
Griggsby's Station
Head Chef
Career Insights for Chef
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Based on Indiana data
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$44,523 / year median in Indiana
+12% projected growth
Job Description
Position Overview We are seeking a skilled and driven Chef to lead the kitchen of a high-volume, full-service gastro pub. This role is responsible for delivering elevated pub cuisine with consistency, creativity, and efficiency. The ideal candidate brings strong leadership, a passion for scratch cooking, and the ability to thrive in a fast-paced environment. Key Responsibilities Kitchen Leadership Lead, train, and develop all back-of-house staff Manage labor to meet budget goals Maintain a positive, professional, and accountable kitchen culture Food Quality & Execution Ensure all dishes are executed consistently to spec and presentation standards Oversee daily prep, line execution, and service flow Maintain high standards of cleanliness, organization, and food safety Menu Development Design and update seasonal menus that reflect gastro pub style (elevated comfort food, scratch kitchen focus) Develop weekly specials and limited-time offerings Cost recipes and manage portioning to maintain profitability Inventory & Cost Control Manage ordering, inventory, and vendor relationships Control food cost, waste, and shrinkage Conduct regular inventory counts and adjust as needed Compliance & Safety Ensure compliance with all local health department regulations Maintain proper food handling, storage, and sanitation procedures Enforce kitchen safety standards at all times Qualifications 3+ years of experience as a Sous Chef or Head Chef in a full-service restaurant Strong understanding of gastro pub or elevated casual dining cuisine Proven leadership and team-building skills Experience with food and labor cost control Ability to work nights, weekends, and holidays ServSafe certification (or ability to obtain) Preferred Skills Scratch cooking and butchery experience Menu development with seasonal/local ingredients High-volume kitchen experience Strong communication and organizational skills Compensation & Benefits Competitive salary based on experience Employee meals Opportunity for creative input and menu ownership