Head Chef – Max Bar & Bistro
About the Role
Max Bar & Bistro is seeking an experienced Head Chef to lead kitchen operations in close partnership with ownership. This is a hands-on leadership position where you'll drive culinary excellence while collaborating directly with our founder on menu development, operational decisions, and the evolution of our dining experience.
If you thrive in environments where great food comes from ongoing dialogue between culinary expertise and ownership vision—rather than siloed decision-making—this role offers the opportunity to shape a beloved neighborhood bistro's kitchen while bringing your craft to a team that values both autonomy in execution and collaborative planning.
What You'll Do
- Lead daily kitchen operations, managing prep, service, and team coordination
- Collaborate with ownership on menu development, bringing seasonal creativity and technical expertise to concept discussions
- Supervise and mentor kitchen staff, building a culture of excellence, efficiency, and continuous improvement
- Oversee food production from prep through plating, ensuring consistency and quality across all stations
- Manage inventory, ordering, and cost control in partnership with ownership
- Coordinate with front-of-house and catering teams to deliver seamless service for regular service and special events
- Maintain rigorous food safety, sanitation, and handling standards across all kitchen operations
- Contribute culinary perspective to operational planning, while working within the collaborative decision-making structure of a founder-led restaurant
What We're Looking For
- Proven fine dining experience with strong technical skills in food production and kitchen management
- Track record leading culinary teams in high-volume environments
- Expertise in menu planning, food handling, inventory management, and kitchen workflow optimization
- Strong communication skills and comfort working collaboratively with ownership on strategic decisions
- Knowledge of food safety standards, HACCP protocols, and health regulations
- Experience in catering, banquet operations, and diverse dietary accommodations
- Restaurant management or hospitality background preferred
- Leadership style that balances team development with adaptability in a founder-involved environment
What Makes This Role Unique
This position offers hands-on culinary leadership with direct access to ownership for strategic collaboration. You'll have autonomy in kitchen execution while contributing your expertise to menu and operational decisions made in partnership with our founder. If you value the learning and creative exchange that comes from working closely with experienced restaurant ownership, rather than operating in isolation, you'll find this structure rewarding.
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- Health insurance
- Paid time off
Work Location: In person
