The main responsibilities include menu development and costing, managing kitchen staff, planning for seasonality, documentation of recipes and SOPs, maintaining quality control, budgeting, managing inventory and purchasing, coordinating equipment and supply maintenance, and general Taproom kitchen operations. More importantly, our future Executive Chef should have a passion for creatively incorporating our handcrafted beer into menu items, have a passion for big ideas such as beer pairing dinners, featuring locally sourced ingredients, and celebrating the bounty of the Pacific Northwest.