Head Chef

Job details- We’re looking for a hands-on kitchen leader who understands that running a kitchen is about more than cooking—it’s about profitability, systems, and consistency.

This role is for someone who can own food cost, control waste, execute catering, and lead a team—not just work a line.

What You’ll Own:
Food cost management & hitting target percentages
Portion control and recipe consistency (no freelancing)
Inventory, ordering, and waste reduction
Catering production & execution
Prep systems and kitchen organization
Leading and holding cooks accountable
Working the line when needed—this is a working leadership role
What Success Looks Like:
Consistent plate quality and speed
Controlled food cost and minimal waste
Catering orders executed accurately and profitably
A kitchen that runs smoothly without constant oversight
What We’re Looking For:
Proven experience managing a kitchen (not just cooking in one)
Strong understanding of food cost, inventory, and margins
Leadership presence—your team respects you and follows your lead
Reliable and accountable—this is a key leadership position
Ability to stay composed and decisive during high-volume service
Compensation:
$50,000 – $60,000 salary (based on experience)
Growth opportunity with an expanding brand
Read This First:

If you’re looking to just cook and go home, this isn’t the job.
If you take pride in running a tight, efficient, and profitable kitchen—we want to talk.