Head Chef

About the Role: As Chef at our Uptown location, you will report to the Owners. This is an exempt position. You are responsible for leading the kitchen operation at the Uptown location. This is a hands-on leadership role that balances day-to-day execution with broader operational responsibility. You’ll ensure consistency in food quality, kitchen standards, and team performance across the business. You will be responsible for managing labor, maintaining margins, overseeing catering events, and training and developing staff. This role is ideal for someone who can lead from the front, develop people, and bring structure and consistency to a growing operation.

Key Responsibilities: Lead and manage day-to-day kitchen operations at the Uptown location Ensure all food is prepared and executed to Brass Bear standards Responsible for managing labor and maintain margins across both locations Maintain consistency, quality, and presentation across both locations Ensure both kitchens are properly staffed, trained, and operating efficiently Oversee inventory management, ordering, and stock control across both locations Support sourcing and purchasing of ingredients, including vendor coordination Monitor food costs, waste, and overall kitchen performance Maintain high standards of cleanliness, organization, and food safety compliance Support menu consistency and collaborate on menu updates or improvements for food and beverage Work closely with front-of-house, events team and leadership to ensure smooth service operations Support and oversee event execution as needed Attend management and operational meetings to align on business priorities Train, coach, and develop all kitchen team members Qualifications 8+ years of kitchen experience, with leadership experience preferred Strong understanding of kitchen operations, food safety, and inventory management Experience managing or mentoring kitchen teams Food Handler Certification (Manager Level)Strong organizational and communication skills Ability to work in a fast-paced, high-volume environment Hands-on leadership style with a team-first mindset Reliable and able to work evenings, weekends, and holidays as needed Must live within a reasonable commuting distance

Physical Requirements: Ability to stand and walk for extended periods of time, up to the duration of a scheduled shift Ability to lift, carry, and move items up to 25–50 pounds (e.g., glass trays, kegs, supplies), with or without assistance Ability to work in a fast-paced environment while safely navigating kitchen areas Ability to communicate effectively with team members in a noisy environment Ability to operate standard restaurant equipment (e.g., POS system, trays, kitchen equipment)Performance Expectations & Milestones To support your success in this role, the following performance milestones are intended to provide clarity around priorities and expectations during your first nine months of employment. These goals are intended as operational benchmarks and may evolve based on business needs. First 3 Months During your first 90 days, expectations include:● Develop a strong working knowledge of all current recipes and menu offerings.● Build positive working relationships with kitchen staff and establish trust and accountability across the team.● Begin cross-training kitchen employees across stations to support operational flexibility.● Gain a working understanding of Banquet Event Orders (BEOs) and support event execution with guidance.● Assess current kitchen workflows, staffing, and operational opportunities. First 6 Months By six months, expectations include:● Demonstrate full knowledge and operational command of recipes, menu execution, and kitchen standards.● Identify and begin implementing process improvements to enhance efficiency, organization, and kitchen performance.● Launch and maintain an inventory tracking system to support food cost management and operational consistency.● Complete cross-training initiatives to ensure kitchen staff are functional across stations.● Develop a strong understanding of off-site catering operations and execution. First 9 Months By nine months, expectations include:● Maintain a fully implemented and consistently managed inventory system with accurate reporting and controls.● Ensure kitchen scheduling supports operational efficiency and labor cost objectives.● Maintain a fully cross-trained kitchen team capable of supporting all operational positions.● Independently execute both on-property and off-property catering operations.● Partner closely with Funk Zone Chef to support operational alignment, menu consistency, and collaboration between business locations and concepts

Job Type: Full-time

Benefits: 401(k)Flexible schedule Health insurance Paid time off

Experience: chef: 5 years (Required)

Language: English (Required)Spanish (Required)License/Certification: Driver's License (Required)Ability to Commute: Santa Barbara, CA 93105 (Required)

Work Location: In person