Head Chef/Kitchen Manager
BrewHaus Nevada City
Location: Nevada City, California
Reports to: Director of Operations
Position Summary
BrewHaus Nevada City is seeking an experienced, hands-on Head Chef to oversee all back-of-house operations.
This is a working leadership position for someone who can lead the kitchen while actively supporting the team during prep, service, cleaning, receiving, and closing. The right candidate will be committed to exceptional food quality, operational efficiency, cost control, team development, and creating a positive, accountable kitchen culture.
What You'll Do
Lead and Develop the Kitchen Team
- Train, coach, and develop back-of-house employees.
- Consult with the Director of Operations on weekly scheduling to support business needs.
- Set clear expectations and hold team members accountable.
- Conduct performance evaluations and provide ongoing coaching and feedback.
- Lead daily kitchen operations and service execution.
- Train employees on recipes, cooking techniques, food safety, sanitation, plating, and company standards.
- Maintain a professional, supportive, and team-focused work environment.
- Lead by example through reliability, professionalism, and active participation.
Maintain Food Quality and Consistency
- Ensure every menu item meets BrewHaus standards for quality, flavor, presentation, portioning, and consistency.
- Maintain and enforce standardized recipes, cooking procedures, and plating guidelines.
- Monitor ticket times and expedite service during busy periods.
- Work line stations and support food preparation, cooking, plating, and finishing as needed.
- Conduct regular quality checks of ingredients, prepared products, and finished dishes.
- Develop seasonal specials, menu updates, and limited-time offerings.
- Ensure food does not leave the kitchen unless it meets BrewHaus quality standards.
Oversee Prep and Production
- Manage daily prep production and ensure the kitchen is fully prepared for service.
- Create and maintain prep lists, production schedules, and station organization standards.
- Verify completion and accuracy of prep assignments.
- Assist with protein preparation, vegetable prep, sauce production, smoking, roasting, batch cooking, and other production needs.
- Maintain proper labeling, dating, storage, handling, and rotation of all food products.
- Enforce FIFO procedures and monitor product freshness.
Manage Costs, Inventory, and Ordering
- Manage food and labor costs to meet budgeted targets.
- Conduct weekly and monthly inventories.
- Establish and maintain appropriate par levels.
- Work closely with the Director of Operations to manage ordering, vendor relationships, pricing, and inventory levels for food, paper goods, chemicals, smallwares, and kitchen supplies.
- Analyze food cost reports and identify opportunities to reduce expenses.
- Minimize waste through proper purchasing, storage, preparation, and inventory control practices.
- Monitor portion sizes, product yields, and recipe execution.
- Participate in menu costing and pricing decisions.
Maintain Safe and Efficient Operations
- Maintain a clean, organized, safe, and efficient kitchen at all times.
- Ensure compliance with all local, state, and federal health regulations.
- Enforce food safety, sanitation, and HACCP procedures.
- Manage receiving, product inspection, storage, and inventory organization.
- Oversee equipment maintenance and preventative maintenance needs.
- Ensure all opening, operating, and closing procedures are completed daily.
- Maintain cleaning schedules, sanitation logs, temperature logs, and required documentation.
- Lead and participate in routine cleaning and deep-cleaning projects.
Be a Working Leader
This is a working leadership position. The Head Chef is expected to step into any back-of-house role necessary to support successful operations, including:
- Line cooking
- Prep cooking
- Dishwashing
- Receiving and stocking
- Cleaning and sanitation
- Food preparation and production
- Plating and expediting
- Opening and closing duties
The Head Chef maintains a visible leadership presence and actively supports the team during busy shifts, staffing shortages, and unexpected operational needs.
Collaborate Across the Business
- Work closely with the Director of Operations and management team.
- Partner with front-of-house leadership to improve service and guest satisfaction.
- Collaborate with the brewery team on beer pairings, events, special menus, and promotions.
- Participate in management meetings.
- Recommend improvements that support efficiency, profitability, team performance, and the guest experience.
Qualifications
- Previous experience leading a professional kitchen in a supervisory role required.
- Strong knowledge of kitchen operations, food safety, sanitation, inventory management, and cost controls.
- Proven ability to lead, train, motivate, and hold kitchen teams accountable.
- Strong organizational, communication, and problem-solving skills.
- Ability to remain calm and effective in a fast-paced environment.
- Ability to work nights, weekends, holidays, and extended shifts as business needs require.
- Ability to stand for extended periods and regularly lift up to 50 pounds.
- ServSafe Manager Certification or the ability to obtain certification.
What We're Looking For
We're looking for someone who:
- Takes ownership of kitchen operations.
- Values consistency, cleanliness, and organization.
- Understands the importance of food and labor cost control.
- Communicates clearly and professionally.
- Leads with accountability and respect.
- Is willing to work alongside the team.
- Takes pride in delivering an exceptional guest experience.
Compensation
Competitive pay based on experience.
Ready to lead a kitchen where quality, teamwork, and great food come first? We'd love to hear from you. Please submit your resume to [email protected] and a brief introduction describing your kitchen leadership experience.
Pay: $70,000.00 - $80,000.00 per year
Benefits:
Work Location: In person
