Executive Chef

EXECUTIVE CHEF

On the occasion of our expansion to a new location in Prospect Heights, GRIMM is seeking an executive chef with a focus on culinary excellence to oversee both of our locations.  Lala’s Brooklyn Apizza is our existing highly-rated New Haven-inflected pizzeria at our mothership brewery and multi-level taproom, and our new concept is an indoor-outdoor gastropub/biergarten, opening in Spring 2026.  The Executive Chef will quickly come up to speed on Lala’s operations, then help to envision and implement the food program in our new location – a nourishing, cozy cuisine to pair with our world-class house-made beers and wines.  The successful candidate will possess experience demonstrating a diverse range of skills: creative, practical, and managerial.

About GRIMM

New York State’s most award-winning brewery, Grimm is a 100% family owned business focused on excellence.  In a competitive hospitality industry, we believe our edge is in holding ourselves to a higher standard of execution.  Grimm has been named New York State Brewery of the Year by our state brewer’s guild  in 2021, 2022, 2024, and 2025.  Under the Grimm umbrella, we also operate Physica Wines (low-intervention whole cluster natural wines made from North Fork grapes) and Lala’s Brooklyn Apizza (creative, New Haven inspired, fermentation-driven sourdough pizza).

Existing Restaurant Operations: Lala’s Brooklyn Apizza

• Oversee all kitchen operations, ensuring consistent execution of food quality, presentation, and taste.
• Lead hiring and management of kitchen staff.
• Maintain food cost targets through recipe development, portion control, inventory creating, and vendor negotiation.
• Ensure compliance with all health, safety, and sanitation regulations.
• Develop and maintain standardized recipes, prep lists, and kitchen systems.
• Collaborate with front-of-house leadership to ensure smooth service and guest satisfaction.
• Evaluate current menus and systems, making improvements where needed while preserving the restaurant’s identity.
• Schedule and coordinate outside services, contractors, and equipment repairs as needed.
• On-site 2-4 shifts a week to support and observe (especially key during large events and menu rollouts). These shifts may vary during the opening of the new location.
• Cover service while the chef de cuisine is unavailable.

New Restaurant Development & Opening: Grimm Prospect Heights

• Collaborate with ownership and leadership on concept development, menu creation, and culinary direction.
• Optimize kitchen layout, equipment lists, and workflow.
• Source vendors, establish ordering systems, and set up inventory controls.
• Develop opening menus, recipes, and costing models.
• Hire, train, and lead the opening kitchen team.
• Use clearly-written SOP’s to establish kitchen standards and systems ensuring long-term operational success.
• On-site 3-5 shifts a week to support and observe staff (especially key during large events and menu rollouts). This may vary during the opening of the new location.
• Cover service while the chef de cuisine is out.

Leadership & Administration

• Create a positive, accountable, and professional kitchen culture across both locations, seeking opportunities for efficient synergy.
• Manage the chefs de cuisine at each location and their subordinate staff to support day-to-day operations.
• Manage payroll across both restaurants.
• Lead by example with integrity, organization, and professionalism.
• Collaborate with management across departments (bar, events, marketing, etc.) to align strategy and execution.
• Stay current with industry trends, sourcing opportunities, and culinary innovation.
• Represent the brand in media appearances, partnerships, or community events as needed.
• Direct the planning of public and private events related to the kitchen.
• Maintain sustainability by overseeing profit margin on food items and budget forecasting.
• Create staffing structures and shift schedules, updating with changing needs to ensure efficient operation.

Qualifications

• Minimum 5 years of culinary leadership experience.
• Proven experience running an established restaurant with strong financial and operational results.
• Experience opening at least one restaurant from concept through launch preferred.
• Strong understanding of food costing and labor management.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Hands-on cooking ability with a strong culinary point of view.
• Interest in nourishing, healthful everyday food with a focus on fermentation.
• Experience with sourdough a plus.

Schedule & Compensation

• Full-time 40+ hrs/week.
• Schedule includes days, nights, weekends, and holidays as required.
• Benefits include Health Insurance, Paid Time Off, and staff discounts.
• $90k-115k/yr depending upon experience.