The Head Chef is accountable for supervising the kitchen efforts, including all food preparation and

personnel management in the absence – or on behalf of – the Sous Chef or Executive Chef. This position

does not oversee the performance of any staff, but does assist the Sous Chef in performance

management. This position maintains product consistency in the absence of the Sous Chef or Executive

Chef. The Head Chef is an experienced position in the kitchen with the ability to use all equipment as

necessary, and possess the training and skills to perform all tasks to achieve the highest quality at the

Chef’s discretion.

JOB RESPONSIBILITIES:

• Acts as the personnel manager in place of the Sous Chef and/or Executive for the relevant shift.

• Oversees and executes kitchen open and close procedures.

• Assumes 100% responsibility for quality of product served.

• Interviews, hires, on boards, and trains new kitchen employees.

• Plans menus and utilization of food surpluses, taking into consideration probable number of

• guests, marketing conditions, popularity of various dishes, etc.

• Oversees food input procurement and inventory monitoring and maintenance.

• Collaborates with restaurant management team to ensure entire pub workforce across front of

• house and back of house coordinates seamlessly.

• Drive and enforce consistent quality and safety standards.

JOB QUALIFICATIONS:

• Culinary degree preferred but not required.

• Previous kitchen management experience with a strong background in both menu development and business/budgeting experience required.

• Thorough knowledge of food and beverage industry including BOH operations.

• Ability to manage personal responsibilities in a high-stress, fast-paced working environment.

• Ability to operate all equipment in the kitchen.

• Ability to follow oral and written instructions.

• Significant experience in professional chef and kitchen management roles.

• Ability to learn and operate new systems/software for scheduling and inventory management.

• Ability to write reports, business correspondence, and procedure manuals.

• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

• Ability to define problems, collect data, establish facts, and draw valid conclusions.

• Ability to interpret an extensive variety of technical instructions in different forms.

• Proficient with Microsoft Office and other office related software.

• Thorough understanding of food cost and labor cost equations

• Ability to quickly and efficiently cost finished plates (for specials, etc…)

• Understanding of multiple departments and knowledge to efficiently execute service (restaurant line, prep, catering, banquets)

• Work takes place in hot, wet, humid, and loud environments for long periods of time.

• Conducts work in a standing position; job requires frequent standing, walking, bending, stooping, and lifting up to 60lbs repetitively.

• Requires the ability to manipulate large quantities of food, dishware, cookware, etc. with hands.

BENEFITS:

• Medical, Dental, Vision, Disability, and Life insurance

• 401k matching up to 6%

• 7 paid company holidays

• Paid vacation and sick time off

• Employee Assistance Program

• Eligible for an annual bonus based on individual and business performance

• Free Beer and Merchandise discounts available

• Pub Discount

• Events