Cook Dishes, Cost Control, Detail Oriented, Food Preparation, Food Presentation, Food Quality, Food Safety, Ingredient Preparation, Inventory Levels, Inventory Management, Leadership, Menu Development, Order Management, Organizational Skills, People Management, Profit & Loss, Restaurant, Schedule Development, System Operations, Team Lead/Manager, Team Player, Time Management, Vendor/Supplier Relations
JOB POSTED: 6/2/26
Job Title: Head Chef / Kitchen Manager – Park 1039 Wine Bar & Restaurant
Location: Park 1039 (25 seat restaurant (SMALL))
Compensation: Starting at $28.50/hr or more based on experience + performance-based incentives
Employment Type: Full-Time
About Us
Park 1039 is a dynamic wine bar and restaurant focused on delivering an elevated yet approachable guest experience. Our food program is designed to complement a thoughtful wine list—seasonal, shareable, and driven by quality ingredients.
Position Overview
We are seeking a skilled, organized, and creative Head Chef / Kitchen Manager to lead all back-of-house operations. This role is responsible for executing a consistent, high-quality menu while maintaining strong cost controls and efficient kitchen systems.
The ideal candidate is both a hands-on cook and a strategic operator—someone who can lead a team, manage inventory, and evolve the menu seasonally while keeping execution tight and profitable.
Key Responsibilities
Kitchen Operations
- Oversee all day-to-day back-of-house operations
- Ensure consistent food quality, presentation, and timely execution
- Maintain a clean, organized, and compliant kitchen environment
Menu Development
- Develop and execute seasonal menus aligned with the wine program
- Create dishes that are efficient, cost-effective, and operationally scalable
- Collaborate on specials and event menus
Prep & Execution
- Oversee ingredient prep and kitchen workflows
- Establish prep systems and par levels to ensure smooth service
- Step in on the line as needed during service
Inventory & Ordering
- Manage ordering of all food, ingredients, and kitchen supplies
- Track inventory levels and minimize waste
- Build and maintain relationships with vendors
Food Cost Management
- Monitor and control food costs, portioning, and margins
- Price menus appropriately to meet profitability targets
- Identify opportunities to improve efficiency and reduce waste
Team Leadership
- Hire, train, and manage kitchen staff
- Create staff schedules and manage labor costs
- Foster a positive, accountable, and team-oriented culture
Qualifications
- Minimum 3 years experience in a Head Chef, Sous Chef, or Kitchen Manager role
- Strong understanding of food cost control, inventory systems, and kitchen operations
- Experience with seasonal menu development and small-plate formats preferred
- Ability to lead a team in a fast-paced environment
- Highly organized, reliable, and detail-oriented
- Food safety certification required
Compensation & Perks
- Starting hourly at $28.50
- Performance-based incentives/bonuses tied to cost control and kitchen performance
- Opportunity to grow within a dynamic and expanding hospitality group
Application Requirements
- Resume
- Two professional references (will be contacted)
How to Apply
Please submit your resume and references along with a brief note about your culinary style and experience.
Salary:
$28.0 - $32.0 / Hourly