Head Chef

Red Hook Barrel Yard | Brooklyn, NY

Salary: $80,000 - $95,000 annually | Full-Time

Red Hook Barrel Yard is seeking an experienced, motivated, and hands-on Lead Chef / Kitchen Manager to oversee culinary operations for our unique multi-concept hospitality destination in Red Hook, Brooklyn.

Our kitchen supports three distinct experiences—the winery, cidery, and distillery—each with its own service needs and guest expectations.

We are looking for a strong culinary leader who understands that running a successful kitchen requires more than producing great food. It requires building a dependable team, managing costs, maintaining consistency, and taking complete ownership of day-to-day operations.

This is not a desk job. While administrative responsibilities are an important part of the position, we need someone who is comfortable cooking on the line, leading service, and working alongside their team. We believe the best kitchen leaders lead by example.

This is an excellent opportunity for an experienced sous chef ready to take the next step or an established kitchen manager looking to take ownership of a dynamic, growing operation.

Kitchen Leadership & Operations

• Oversee daily kitchen operations supporting the winery, cidery, and distillery.

• Recruit, train, develop, and retain a strong, reliable culinary team.

• Lead by example, working actively on the line and supporting the team during busy services.

• Establish clear expectations for performance, accountability, cleanliness, and professionalism.

• Ensure consistent food quality, presentation, portioning, and execution across all concepts.

• Develop and implement effective kitchen systems, prep procedures, and operational standards.

• Maintain an organized, efficient, and service-driven kitchen environment.

Financial Management & Cost Control

• Take ownership of food cost, purchasing, inventory management, and waste reduction.

• Manage kitchen labor costs through thoughtful scheduling, productivity, and staffing efficiency.

• Monitor sales trends and adjust staffing and purchasing accordingly.

• Develop and maintain relationships with vendors, negotiate pricing, and ensure competitive purchasing.

• Implement effective inventory controls, recipe costing, and portion standards.

• Review weekly financial performance with the Director of Operations and identify opportunities to improve profitability.

• Take accountability for achieving established food cost and kitchen labor targets.

• Maintain a strong understanding of how food cost, labor cost, and purchasing decisions impact the overall financial health of the business.

Menu Development & Quality Control

• Work collaboratively with leadership to refine and develop menus appropriate for each concept.

• Balance creativity and quality with operational efficiency and profitability.

• Establish standardized recipes, preparation methods, and plating specifications.

• Maintain consistency across all services, including high-volume periods and private events.

• Identify opportunities to improve menu execution, kitchen workflow, and overall guest satisfaction.

Staff Development & Accountability

• Build a positive, professional kitchen culture rooted in teamwork and accountability.

• Train and mentor cooks, helping develop their technical skills and leadership potential.

• Create efficient schedules that balance business demands with labor budgets.

• Conduct regular performance evaluations and address issues proactively.

• Foster strong communication between the kitchen, FOH management, and events teams.

Food Safety & Compliance

• Maintain exceptional standards of sanitation, cleanliness, and food safety.

• Ensure compliance with NYC Department of Health regulations.

• Oversee proper food storage, labeling, rotation, and equipment maintenance.

• Maintain a safe and organized working environment.

• Minimum 3–5 years of progressive professional kitchen experience, including a leadership or supervisory role.

• Strong hands-on cooking skills and the ability to confidently lead a busy line.

• Demonstrated experience managing food costs, inventory, purchasing, and vendor relationships.

• Strong understanding of kitchen labor management, scheduling, and productivity.

• Experience hiring, training, and developing kitchen teams.

• Ability to manage multiple menus, service styles, and competing operational priorities.

• Strong organizational, communication, and problem-solving skills.

• Experience with high-volume service, private events, or multi-concept operations is highly desirable.

• NYC Food Protection Certificate required or ability to obtain promptly.

We want someone who takes pride in both the food coming out of the kitchen and the financial performance behind it.

Someone who understands that a well-run kitchen is built on preparation, consistency, accountability, and teamwork.

Someone who can look at a schedule, an invoice, or an inventory report and recognize where improvements need to be made.

Most importantly, we're looking for a leader who isn't afraid to roll up their sleeves, jump on the line, and show their team how it's done.

This position requires flexibility, including nights, weekends, holidays, and additional hours when business demands it.

Red Hook Barrel Yard offers a unique opportunity to help shape the culinary direction of a growing Brooklyn hospitality destination encompassing a winery, cidery, and distillery.

The right candidate will have the opportunity to build their own team, implement meaningful operational improvements, and play a significant role in the continued development of our food and beverage programs.

To Apply: Please submit your resume along with a brief introduction outlining your kitchen leadership experience, particularly your background in food cost management, labor control, and team development.