Head Chef & Kitchen ManagerPosition Summary
The Head Chef & Kitchen Manager is responsible for the overall success of the Side Saddle kitchen. This role combines culinary leadership with operational excellence, ensuring every guest receives exceptional food while maintaining strong financial performance and developing a high-performing team.
This leader owns the kitchen—from staffing and scheduling to food quality, inventory, cleanliness, profitability, and culture. They lead by example, coach in the moment, and create an environment where team members are accountable, supported, and continuously improving.
Primary ResponsibilitiesKitchen Leadership
- Lead and inspire the culinary team through positive, hands-on leadership.
- Run organized, efficient, and calm shifts.
- Set daily expectations through line-ups and shift communication.
- Coach team members in real time and hold them accountable to standards.
- Foster a culture of respect, urgency, hospitality, and teamwork.
- Recruit, interview, onboard, and develop kitchen staff.
Operations
- Ensure consistent execution of all recipes, plating, and portion standards.
- Maintain ticket times and kitchen flow during all service periods.
- Create and manage prep lists.
- Ensure opening, closing, cleaning, and side work are completed daily.
- Maintain food safety and sanitation standards at all times.
- Ensure compliance with health department regulations.
Scheduling & Labor Management
- Create weekly schedules that align labor with projected sales.
- Manage labor costs while maintaining excellent guest experiences.
- Approve timecards and manage attendance issues.
- Cross-train employees to increase flexibility and efficiency.
Inventory & Ordering
- Own all food ordering and vendor relationships.
- Complete inventory accurately and on schedule.
- Minimize waste through proper rotation and forecasting.
- Monitor food costs and identify opportunities for savings.
- Ensure pars are maintained without over-ordering.
Financial Accountability
Own the financial health of the kitchen, including:
- Food cost percentage
- Labor percentage
- Inventory accuracy
- Waste reduction
- Recipe costing
- Menu profitability
Regularly review P&Ls and kitchen performance metrics with ownership and implement action plans to improve profitability.
Menu Development
- Collaborate on seasonal features and menu improvements.
- Maintain recipe books and standardized procedures.
- Test and cost new menu items before launch.
- Balance creativity with operational efficiency.
Leadership Expectations
A successful Head Chef:
- Leads with humility and accountability.
- Gives timely feedback instead of allowing problems to grow.
- Creates solutions rather than excuses.
- Holds themselves to the same standards they expect from others.
- Communicates proactively with FOH leadership.
- Maintains professionalism under pressure.
- Protects the culture of the restaurant.
Success Metrics
Success in this role is measured by:
Guest Experience
- Consistent food quality
- Fast ticket times
- Low guest complaints
- Strong online reviews
Financial Performance
- Food cost within target
- Kitchen labor within budget
- Minimal waste
- Accurate inventory
Team Performance
- Low turnover
- Strong employee engagement
- Successful training and development
- Reliable scheduling
- Positive kitchen culture
Operational Excellence
- Clean, organized kitchen
- Passing health inspections
- Accurate prep execution
- Strong communication with FOH
- Smooth, well-executed shifts
Ideal Candidate
- 3–5+ years of kitchen leadership experience
- Strong understanding of inventory, scheduling, and restaurant financials
- Excellent organizational and communication skills
- Ability to coach and develop others
- Comfortable making decisions in a fast-paced environment
- Passion for hospitality and creating memorable guest experiences
Our Expectations
At Side Saddle, leadership means ownership.
We expect our Head Chef to think like a business owner—balancing exceptional hospitality with sound financial decisions, developing future leaders, and continuously improving the kitchen. Success is measured not only by the food leaving the pass, but by the strength of the team, the health of the business, and the experience every guest has with us.
Pay: $20.00 - $28.00 per hour
Work Location: In person
