Head Chef

This opportunity is with a dynamic and forward-thinking brewpub that is part of a growing multi-concept food and beverage brand renowned for its commitment to quality, innovation, and outstanding guest experiences. The establishment combines the vibrant atmosphere of a community-focused brewpub with a passion for culinary excellence, resulting in a unique dining destination. Known for its dedication to crafting exceptional beers alongside a thoughtfully designed menu, this venue prides itself on being not just a place to eat and drink but a hub for culinary creativity and collaboration.

The role of Head Chef is pivotal within this environment, representing more than just culinary leadership; it is about owning the entire back-of-house operation. This includes managing menu execution across all dayparts to ensure consistent quality and presentation, leading recipe development in partnership with ownership and the general manager, and setting high culinary standards through hands-on training and accountability. The Head Chef will foster an inspiring kitchen culture rooted in clear expectations and mutual respect while steering the team towards excellence. Beyond food preparation, the role requires strategic oversight of food costs, inventory management, vendor relations, and maintaining BOH cleanliness and safety compliance.

This position demands a leader who thrives on building and developing a high-performing team rather than working in isolation. The ideal candidate understands the importance of systems such as prep guides, training checklists, and line checks to ensure consistent, high-quality output whether they are present or not. The Head Chef will also be responsible for recruiting, hiring, onboarding, and nurturing back-of-house staff, along with conducting performance management and corrective actions as needed. Through collaborative partnership with the General Manager and Director of Operations, the Head Chef will influence staffing and compensation to build a cohesive and motivated team.

Candidates should bring at least three years of kitchen leadership experience, including a minimum of one year as a Head Chef or Executive Chef, with proven expertise managing food costs and scheduling within a busy, scratch kitchen setting. Experience in a brewpub or bar-kitchen environment is highly advantageous, as is strong familiarity with operational tools such as inventory systems and POS reporting. Food safety is paramount, with a Food Manager certification required or the commitment to obtain it within 30 days.

Compensation for this role is competitive and reflective of the candidate's experience. Benefits include paid time off, meals during shifts, and the opportunity to contribute creatively and shape the culinary direction of a thriving F&B brand. This is an exceptional chance for a culinary professional eager to lead, innovate, and grow within a supportive and ambitious hospitality company.