Overview We are seeking an experienced, high-energy Head Chef to lead our culinary team in a busy, full-service restaurant and tap room. The ideal candidate will have extensive experience in high-volume production, a passion for culinary excellence, and strong experience managing on-site banquet events. You will oversee all daily kitchen operations, from event planning and inventory to staff training and scheduling.

Key Responsibilities Kitchen Operations:

Manage daily, high-volume kitchen operations, including food preparation, cooking, and plating, ensuring consistent, high-quality service.

Event Management:

Develop and execute private event menus and strategies to drive revenue and successful execution.

Culinary Leadership:

Create innovative event menus and daily specials while maintaining cost control and food quality standards.

Team Management:

Hire, train, supervise, and mentor kitchen staff, managing staff schedules and fostering a cooperative environment.

Inventory & Cost Control:

Monitor inventory, order supplies, and manage food and labor costs to meet budgetary targets.

Safety & Compliance:

Enforce strict health, safety, and sanitation regulations (HACCP) throughout the kitchen. Requirements Proven experience as a Head Chef or Executive Sous Chef in a high-volume, full-service restaurant. Extensive experience managing catering and banquet operations. Exceptional leadership, communication, and organizational skills. Strong knowledge of inventory management and food costing. Culinary arts degree or equivalent professional experience. Valid food safety certification. Benefits Competitive salary Bonus structure based on performance Health and dental insurance Employee matched retirement savings plan Career advancement opportunities

Job Type:

Full-time Pay:

$65,000.00 - $75,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance

Work Location:

In person