Head Chef

This opportunity is with a confidential, privately owned, independent grocery retail concept preparing to open a new store in Madison, WI. This grocery concept is designed to provide a high-quality, full-service retail experience centered on exceptional prepared foods and catering services. The focus is on delivering a fresh, approachable culinary program that stands apart by emphasizing quality and community-oriented values. This concept provides an exciting platform for culinary leaders who seek not only to lead but to build and shape a culinary program from the ground up with autonomy and ownership.

The Head Chef will play a pivotal role in defining the culinary identity of the store. This position requires a hands-on leader who will oversee all culinary programming including prepared foods, hot bar, grab-and-go options, and catering services. The Head Chef will be deeply involved in both the creative and operational aspects of the culinary program, ensuring excellence in food quality, consistency, and presentation. The role uniquely combines menu development and execution with strategic leadership responsibilities such as sourcing, team hiring, training, and kitchen management.

An exciting aspect of this role lies in its build-from-scratch nature. The Head Chef will be responsible for developing menus, recipes, and pricing across various food categories, and constructing a catering program that acts as a key revenue driver for the business. They will establish production workflows, kitchen standards, and sourcing strategies that align with the store’s mission and customer expectations. Collaboration with senior leadership in concept development and product mix is an important part of shaping the overall offering.

Daily operations will see the Head Chef actively managing the kitchen environment, overseeing culinary staff, and ensuring smooth, efficient operations with a strong focus on cost control and margin optimization. They will creatively utilize inventory including excess product to minimize waste and maximize profitability. The success metrics for this role include delivering a consistent, high-quality food program that encourages repeat customer visits, building an effective catering operation that significantly contributes to overall revenue, and maintaining a motivated, skilled culinary team proud of their output.

Candidates ideally have a background in restaurant or culinary leadership with substantial line experience. Experience in menu development, kitchen operations, and catering or large-scale food production are preferred qualifications. The company values passion for quality food that is approachable rather than overly boutique or ego-driven. A hands-on leadership approach is essential, with the Head Chef expected to be involved in kitchen operations daily. This role is particularly suited for a culinary professional interested in moving away from traditional late-night restaurant roles toward a daytime-focused, retail environment.

The compensation package includes a competitive base salary with performance-based bonuses tied to store and departmental success. The company also offers additional incentives, a 401(k) plan with company matching contributions, paid vacation and time off, and various health insurance coverage options. This role offers a rare chance to build a culinary program from scratch within a unique retail concept that blends creativity with business ownership while operating within a supportive, daytime-focused work environment.