Executive Chef : Brewery, Restaurant & Event Space

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Hospitality Confidential is pleased to present an exciting Executive Chef opportunity with a brewery designed to create a welcoming, adventurous atmosphere. The focus is on cultivating a space where guests enjoy exceptional food and drinks and where employees are excited to be part of the team. Guests can enjoy a strong sense of community, with events such as live music, trivia nights, and exclusive beer releases. It’s a place where quality beverages and cherished memories come together, reminiscent of sharing a campfire with friends.

Our client believes it is the responsibility of a business to possess a culture that empowers its staff, is dedicated to their personal and professional growth, and lifts the community in which it resides. They value excellence, transparency, sustainability, and connection. They are looking for staff that share these values and are excited to launch and grow our organization alongside them.

Key Responsibilities

Strategic & Operational Leadership

Maintain direct, ongoing communication with the Director of Operations on all culinary concepts, personnel matters, and program development initiatives.

Collaborate on financial reporting and strategic planning to ensure sustainable culinary operations.

Lead continuous menu development that balances creativity, operational feasibility, and brand identity.

Design innovative recipes and distinctive plate presentations in partnership with leadership.

Set the tone for operational excellence by leading with integrity, motivation, and a strong work ethic.

Kitchen Operations & Quality Control

Oversee all aspects of food production to ensure consistent quality and flawless execution.

Implement and enforce strict sanitation protocols and regulatory compliance with local, state, and federal health standards.

Step in as needed across all kitchen stations to maintain smooth daily operations.

Manage all BOH systems including walkthroughs, temperature logs, line checks, prep lists, and order guides.

Ensure hygiene and equipment standards are upheld to the highest degree.

Cost Management & Inventory

M anage  product ordering using par systems and inventory protocols to maintain targeted food costs.

Oversee inventory control processes to support financial goals and reduce waste.

Staffing & Team Development

Create and maintain standardized staffing and scheduling practices aligned with business needs.

Develop and implement skills assessment tools to support team growth and performance tracking.

Mentor junior culinary leaders, fostering a growth-oriented kitchen culture.

Work with HR and BOH leadership to identify staffing needs and long-term career pathways.

Conduct onboarding and training sessions that effectively communicate expectations, standards, and company culture.

Cross-Functional Collaboration

Partner with marketing on promotions to elevate the culinary brand.

Cultivate positive vendor relationships to ensure seamless ordering and procurement.

Provide cross-departmental support as needed to meet business objectives.

Uphold all company policies and standards of conduct as outlined in the employee handbook.

Respond swiftly and strategically to challenges, implementing innovative, practical solutions.

Summary of Qualifications

5+ years managing a high-volume, chef-driven scratch kitchen.

Experience with offsite catering and private events a plus.

Ability to lift up to 50 lbs. and stand for 8+ hours per shift.

Advanced proficiency in English (spoken and written); Spanish a plus.

Excellent time management, organizational, and multitasking skills.

Familiarity with beer-centric menus and environments preferred.

Basic math skills without reliance on calculators.

Proficiency in Microsoft Word / Google Docs and Excel / Google Sheets.

Strong interpersonal communication and cross-departmental collaboration skills.

High integrity, self-motivation, and passion for excellence.

Flexible availability aligned with business needs.

Schedule

Full-time; availability required on weekdays, weeknights, and weekends.

Reporting

Reports directly to the Director of Operations or their designee, as appointed by ownership.

Compensation & Benefits

Base Salary : $100,000–$110,000 annually (paid in accordance with company payroll cycle)

Health Insurance : Competitive coverage provided

Cell Phone Allowance

Dining Allowance : Competitive

Paid Time Off

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Ownership may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.