Job Details
Job Summary
The Head Chef is responsible for leading the culinary vision and day-to-day execution of the
kitchen, ensuring exceptional food quality, operational excellence, and a high-performing team.
This role combines creative leadership with strong operational and financial oversight, driving
both the guest experience and overall business performance.
The Head Chef partners closely with senior leadership to develop menus, manage costs, and
build systems that support consistency, efficiency, and long-term success. This role sets the tone
for standards, culture, and accountability across the back-of-house team.
Responsibilities
Culinary Leadership & Menu Development
Lead the development, execution, and evolution of menus, including seasonal updates,
specials, and events
Ensure all dishes meet high standards for quality, consistency, presentation, and taste
Establish and maintain clear recipes, prep standards, and plating guidelines
Conduct regular tastings and quality checks to uphold culinary standards
Operations & Execution
Oversee all aspects of kitchen operations, including prep, service, and closing
Ensure stations are properly set up, organized, and prepared for service
Maintain a clean, safe, and organized kitchen in compliance with all health and safety
regulations
Implement and maintain SOPs to ensure consistency across all shifts
Proactively identify and resolve operational challenges to maintain smooth service
Team Leadership & Development
Hire, train, and develop a high-performing culinary team
Set clear expectations and hold team members accountable to performance and
standards
Lead training programs, pre-shifts, and ongoing development initiatives
Provide consistent feedback, coaching, and performance management
Foster a positive, professional kitchen culture centered on teamwork and accountability
Financial Management & Purchasing
Manage food and labor costs to meet or exceed budget targets
Oversee ordering, inventory, and vendor relationships to ensure quality and cost control
Implement systems for inventory management, waste reduction, and purchasing
efficiency
Review financial performance and adjust operations to improve profitability
Administrative & Business Operations
Manage scheduling to align staffing with business needs and labor goals
Oversee payroll practices and ensure accuracy and compliance
Maintain documentation related to recipes, training, and employee performance
Communicate effectively with ownership and management on performance, challenges,
and opportunities
Support special events, projects, and business initiatives as needed
Qualifications
2+ years of experience in a leadership role within a high-quality, kitchen
Strong background in menu development and culinary execution
Proven ability to lead, develop, and retain a high-performing team
Experience managing food and labor costs, inventory, and purchasing systems
Deep understanding of kitchen operations, food safety, and sanitation standards (Food
Protection Certification required)
Strong leadership, communication, and organizational skills
Ability to perform under pressure in a fast-paced environment
Professional, accountable, and solutions-oriented mindset
Passion for food, hospitality, and continuous improvement
Flexible availability, including nights, weekends, and holidays
