OVERVIEW

Red Beard is part Restaurant, part Pub, part Coffee Shop. Our food program focuses on from scratch cooking of Brunch and Dinner. From Hollandaise to Pastrami to Bagels, to Sauerkraut, we make it in house as far as we can. We are looking for a energetic and creative Chef to help lead our small team. At just over $1m in Annual Rev we are small, but steady with a core group of regulars for 12+ years. Our basement speakeasy, Nigels Cocktails, operates two days a week and provides further creative opportunities.
Our current Chef is moving home to the UK in December. We plan to onboard our new chef between October and Christmas Party Season - giving the handover the smoothest and longest period possible.
The ideal candidate will possess a deep understanding of food service operations, demonstrate strong leadership skills, and have a commitment to maintaining high standards of food quality and safety. As the Head Chef, you will be responsible for overseeing kitchen operations, menu development, and team management in a dynamic restaurant environment.
As we are a small restaurant (total 20 staff) the Head Chef supports the FOH team and needs to flexible in supporting the whole restaurant - which would be viewed as an opportunity by the right candidate: to have many guest interactions and a role in shaping the whole restaurant experience. As a small restaurant, most of your day will be spent cooking, training and leading - ordering, scheduling and menu development account for only a few hours a week.

SKILLS

• Strong background in food service with extensive knowledge of various cooking techniques.
• Proven experience in team management within a restaurant setting.
• Excellent leadership skills with the ability to motivate and inspire a diverse team.
• Proficient in restaurant management practices including inventory control and cost management.
• Solid understanding of food handling procedures and health regulations.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Passion for hospitality and commitment to delivering outstanding dining experiences.

• Lead and manage the kitchen staff, ensuring efficient operation and teamwork.
• Develop and design innovative menus that reflect current culinary trends while meeting customer preferences.
• Ensure all food is prepared to the highest standards of quality, presentation, and taste.
• Monitor inventory levels and manage food costs effectively to minimize waste.
• Maintain compliance with health and safety regulations, including proper food handling practices.
• Train and mentor kitchen staff in cooking techniques, food preparation, and kitchen procedures.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Handle any customer feedback or complaints regarding food quality or service promptly.