Head Chef

We are partnering with a privately owned, independent grocery retail concept preparing to open a new store in Madison, WI. This grocery concept is unique in its focus on delivering a high-quality, full-service retail experience, placing a strong emphasis on prepared foods and catering services. Unlike conventional grocery stores, this concept aims to redefine the grocery shopping experience by offering an exceptional selection of fresh, ready-to-eat food items made on-site. This innovative approach positions the store not only as a place to shop but also as a culinary destination within the local community. The company prides itself on quality, creativity, and customer service, driven by a leadership team committed to excellence and innovation in the grocery space. As a privately owned and independent business, there is an entrepreneurial spirit embedded in its culture, offering team members the opportunity to contribute meaningfully to the company’s growth and success.

The Head Chef role at this new grocery concept is an exciting, hands-on leadership position designed for culinary leaders who desire ownership, autonomy, and the ability to shape a food program from the ground up. The individual hired will lead all culinary programming within the store, including prepared foods, hot bar offerings, grab-and-go meals, and catering services. This position is critical to the store’s success as the Head Chef will be responsible for defining the food identity and ensuring that all culinary products meet the highest standards of quality and consistency. The role is not only creative but also operational, requiring a blend of culinary artistry and business acumen. The Head Chef will be heavily involved in the pre-opening phase, developing menus, recipes, pricing structures, and operational workflows.

Once the store is open, the Head Chef will manage daily kitchen operations, oversee the culinary team, ensure food quality and consistency, and drive growth in catering services, which is a key revenue driver for the business. The position involves hiring and training culinary staff, managing costs through effective sourcing and minimizing waste, and creatively utilizing products, including excess inventory, to maximize margin. This is a unique opportunity for a culinary professional who wants to transition away from traditional restaurant environments and work within a daytime-focused retail setting. Compensation includes a competitive base salary with a performance-based bonus, 401(k) with company match, paid vacation and time off, and health insurance options. This role offers culinary professionals a chance to make a lasting impact by building a high-quality food program that stands out in the grocery industry.