Executive Chef

EXECUTIVE CHEF

Following the successful opening of Grimm Tavern in Prospect Heights, GRIMM is seeking an executive chef with a focus on culinary excellence to oversee kitchen operations across our three concepts.  Grimm Tavern is an indoor-outdoor gastropub and beer garden, serving nourishing, cozy cuisine to pair with our world-class house-made beers and wines.  Grimm Goods, opening soon next door to the Tavern, will offer to-go sandwiches and prepared foods.  Lala’s Brooklyn Apizza is our highly-rated New Haven-inflected pizzeria at our mothership brewery and multi-level taproom.  The Executive Chef will quickly come up to speed on operations at Grimm Tavern and Lala’s, then lead the development and opening of the food program at Grimm Goods.  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, 2025, and 2026.  Under the Grimm umbrella, we also operate Physica Wines (low-intervention whole cluster natural wines made from North Fork grapes), Lala’s Brooklyn Apizza (creative, New Haven inspired, fermentation-driven sourdough pizza), Grimm Tavern (our beer-forward restaurant in Prospect Heights), and the soon-to-open Grimm Goods (sandwiches and prepared foods, next door to the Tavern).

Restaurant Operations: Grimm Tavern & Lala’s Brooklyn Apizza

• Oversee all kitchen operations at both restaurants, 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 control, 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 each restaurant’s identity.
• Schedule and coordinate outside services, contractors, and equipment repairs as needed.
• On-site shifts at Grimm Tavern and Lala’s to support and observe staff.

New Concept Development & Opening: Grimm Goods

• Collaborate with ownership and leadership on concept development, menu creation, and culinary direction.
• Integrate Grimm Goods production into the Grimm Tavern kitchen, optimizing layout, equipment, and workflow.
• Source vendors, establish ordering systems, and set up inventory controls.
• Develop opening menus, recipes, and costing models for sandwiches and prepared foods.
• Hire, train, and lead the opening kitchen team.
• Use clearly-written SOP’s to establish kitchen standards and systems ensuring long-term operational success.

Leadership & Administration

• Create a positive, accountable, and professional kitchen culture across all locations, seeking opportunities for efficient synergy.
• Manage the sous chef at Grimm Tavern, the chef de cuisine at Lala’s, and their subordinate staff to support day-to-day operations.
• Manage kitchen payroll across all locations, holding back-of-house labor to budgeted targets.
• 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 overseeing more than one kitchen or concept at a time preferred.
• Experience opening at least one restaurant from concept through launch preferred.
• Strong understanding of food costing and labor management – able to define and hit standard metrics for COGS and Labor as Percentage of Revenue.
• 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.

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.
• $110-120k/yr depending upon experience.