SALARY: $78,000 - $84,000, bonus eligible
SHIFT:
- Pub operating hours range between 11am – 11pm
- Flexibility is required, as days worked may vary from week to week
- Shift rotation periodically to cover pub needs
- Nights, weekends, & holidays required
LOCATION: Golden Road - Atwater & Grand Central Market Brew Pubs
ROLE SUMMARY: As the Regional Head Chef, you will provide strategic culinary leadership across two locations, ensuring consistency in food quality, service standards, operational execution, and team development. You will play a critical leadership role in overseeing kitchen operations, managing and mentoring culinary teams, and driving a culture of excellence in both kitchens. In addition to directing daily operations and maintaining food quality and safety standards, you will be responsible for inventory management and purchasing, labor and cost control, menu execution, private and special events, and leading teams through high-volume service. This is a hands-on, team-focused leadership role requiring strong organizational skills, a passion for hospitality, and the ability to successfully oversee multiple locations while delivering exceptional guest experience
JOB RESPONSIBILTIES:
- BOH Leadership: Oversee day-to-day BOH operations, ensuring kitchen efficiency, cleanliness, and team performance.
- Food Quality & Consistency: Ensure all dishes meet brand standards for quality, presentation, and timing.
- Staff Supervision: Lead by example, manage line staff, prep cooks, and dish team to maintain performance and morale.
- Training & Development: Train new team members and provide ongoing coaching to ensure consistency, speed, and compliance.
- Ordering & Inventory: Do weekly inventory counts, place supplier orders, and assist inventory management to reduce waste and control food cost.
- Event Execution: Ensure proper execution of all FOH events including placing orders, prepping and maintaining quality standards during private and brand events.
- Sanitation & Safety: Uphold strict adherence to health codes, sanitation practices, and safety procedures.
- Cross-Team Collaboration: Work closely with FOH leadership and management to ensure smooth communication and service execution.
JOB QUALIFICATIONS:
- High School Diploma or equivalent required.
- 3-4 years of leadership experience in a high-volume kitchen environment.
- ServSafe Manager Certification (required).
- Strong communication and team leadership skills.
- Organized, detail-oriented, and calm under pressure.
- Proficient in kitchen operations, prep systems, and safety protocols.
- Experience with inventory systems and supplier ordering.
- Event/Catering experience (preferred).
- Standing and walking for long periods (often 6-8+ hours per shift).
- Able to frequently bend, turn, stoop, kneel, crouch, and reach.
- Lifting, carrying, pushing, and pulling supplies, equipment, and food products (commonly up to 50 lbs.; sometimes more).
- Maintaining stamina in a fast-paced, high-volume kitchen setting.
BENEFITS:
- Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts
- Life Insurance and Disability Income Protection
- Generous Parental Leave and FMLA policies
- 401(k) Retirement Savings options with a company matching contribution
- Chance to work in a fast-paced environment among a company of owners
- Free Beer!
