Head Chef

Open position

The head chef is responsible for an efficient, high-quality and profitable kitchen operation. Oversees the kitchen through management of kitchen staff, making high-level decisions about food being served and meeting the requests of our guests. 

• Leadership & Management skills
• Ownership mentality and delivery of exceptional food and beverage
• Strong degree of commitment in delivering high-quality food, product standards, sanitation and safety.
• Ability to manage a budget and keep accurate records, while continually building sales, and growing a profitable restaurant
• Experience leading a high-volume, upscale restaurant
• Formal Culinary Education or 4-Year College Degree (Preferred)
• Professional demeanor with both staff and guests
• Minimum of 10 years in the restaurant business
• Minimum of 2 years in at least assistant management or sous chef position
• Servsafe Certified or Food Handler certification (Preferred)
• Must be capable to be on your feet for at least 8 hours per day
• Must be capable of lifting over 50lbs.
• Ability to cook on the line with a sense of urgency and attention to detail