Position Overview
We are seeking a skilled and driven Chef to lead the kitchen of a high-volume, full-service gastro pub. This role is responsible for delivering elevated pub cuisine with consistency, creativity, and efficiency. The ideal candidate brings strong leadership, a passion for scratch cooking, and the ability to thrive in a fast-paced environment.
Key Responsibilities
Kitchen Leadership
- Lead, train, and develop all back-of-house staff
- Manage labor to meet budget goals
- Maintain a positive, professional, and accountable kitchen culture
Food Quality & Execution
- Ensure all dishes are executed consistently to spec and presentation standards
- Oversee daily prep, line execution, and service flow
- Maintain high standards of cleanliness, organization, and food safety
Menu Development
- Design and update seasonal menus that reflect gastro pub style (elevated comfort food, scratch kitchen focus)
- Develop weekly specials and limited-time offerings
- Cost recipes and manage portioning to maintain profitability
Inventory & Cost Control
- Manage ordering, inventory, and vendor relationships
- Control food cost, waste, and shrinkage
- Conduct regular inventory counts and adjust as needed
Compliance & Safety
- Ensure compliance with all local health department regulations
- Maintain proper food handling, storage, and sanitation procedures
- Enforce kitchen safety standards at all times
Qualifications
- 3+ years of experience as a Sous Chef or Head Chef in a full-service restaurant
- Strong understanding of gastro pub or elevated casual dining cuisine
- Proven leadership and team-building skills
- Experience with food and labor cost control
- Ability to work nights, weekends, and holidays
- ServSafe certification (or ability to obtain)
Preferred Skills
- Scratch cooking and butchery experience
- Menu development with seasonal/local ingredients
- High-volume kitchen experience
- Strong communication and organizational skills
Compensation & Benefits
- Competitive salary based on experience
- Employee meals
- Opportunity for creative input and menu ownership
Pay: $23.00 - $25.00 per hour
Experience:
- Sous or Chef: 3 years (Required)
Work Location: In person
