Executive Chef
• Oversee all kitchen operations, including menu design, recipe development, and daily execution.
• Collaborate with management to evolve a menu that complements our craft beer, cider, and kombucha offerings.
• Lead, mentor, and develop an existing kitchen team, fostering a culture of pride, consistency, and continuous improvement.
• Maintain the highest standards of quality, consistency, and presentation in all dishes.
• Manage and refine systems for inventory, ordering, and cost control.
• Ensure compliance with health and safety regulations, including ServSafe and local codes.
• Monitor and manage kitchen budgets, labor costs, and food costs to meet financial goals.
• Partner with the taproom management team to coordinate food and beverage pairings, events, and special menus.
• Foster a positive and collaborative kitchen culture focused on creativity, teamwork, and hospitality. Qualifications
• Minimum 4 years of culinary experience, with at least 2 years in a leadership role (Executive Chef, Executive Sous Chef, or Kitchen Manager).
• Proven experience designing menus and managing kitchen operations in a high-volume environment.
• Strong understanding of inventory management, food costing, and labor control; prime cost reporting experience a plus.
• Exceptional leadership and communication skills, with a demonstrated ability to collaborate with and develop an existing team.
• Passion for using local ingredients and creating dishes that complement craft beverages.
• Current ServSafe certification.
• Ability to work evenings, weekends, and holidays as needed.
• A creative mindset, a collaborative spirit, and a passion for hospitality. Compensation & Benefits
• Salary range $65,000–$85,000, commensurate with experience.
• Benefits include health, vision, and dental insurance and paid time off.
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