Head Chef

Our client is seeking a creative and disciplined Chef to lead their kitchen team. The ideal candidate thrives in the "fine casual" space—where the food quality rivals fine dining, but the service is more approachable. You will be responsible for menu innovation, maintaining rigorous food safety standards, and fostering a high-energy, positive kitchen culture.

• Design and execute a seasonal menu that balances elevated flavors with operational efficiency.
• Oversee all Back of House (BOH) operations, ensuring every dish meets our presentation and quality standards during high-volume shifts.
• Manage food costs, inventory, and labor budgets to hit profitability targets without compromising quality.
• Recruit, train, and mentor kitchen staff, promoting a professional environment built on mutual respect.
• Source high-quality ingredients from local suppliers and manage procurement.

• 5+ years of culinary experience, with at least 2 years in a leadership role (Head Chef, Sous Chef, or Kitchen Manager).
• Proven ability to maintain "fine dining" quality in a high-volume, counter-service or fast-paced seating environment.
• Expert-level knife skills, deep knowledge of food safety (Serv Safe Certified), and proficiency in inventory management software.
• A passion for the culinary arts and a "lead-by-example" management style.