Executive Chef — Lead Kitchen & Menu Innovator

BBQ Holdings, Inc.; Fort Wayne (IN); On-site; USD 60,000 - 85,000; Full time

Job summary

BBQ Holdings, Inc. in Fort Wayne, IN is seeking a Head Chef to lead the kitchen from concept to execution. You will oversee food preparation, menu planning, pricing, and daily operations to ensure quality and consistency.

The role requires an associate degree in culinary arts, five years of hospitality experience, and the ability to mentor staff, manage time, and uphold high safety and sanitation standards. Expect long hours and leadership responsibility.

Qualifications

• Associate degree in culinary arts or equivalent is required.
• Five years of hospitality or related experience.
• Strong leadership, mentoring and staff development abilities.
• Demonstrated time-management and organizational skills.
• Ability to manage menus, pricing, and inventory with safety in mind.

Responsibilities

• Direct kitchen operations, including food preparation, cooking, and cleanup.
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
• Maintain control of the kitchen to ensure tasks are carried out efficiently and effectively.
• Resolve issues to ensure timely customer orders.
• Ensure adherence to food safety and hygiene regulations.
• Plan menus and set prices based on ingredient availability.
• Inspect raw and cooked items to guarantee quality.
• Collaborate with the general manager and owner to align kitchen goals.
• Direct monthly inventory and maintain vendor relationships.
• Recruit, hire, and train kitchen staff.
• Maintain kitchen equipment; schedule repairs and maintenance.
• Perform all duties as assigned.

Skills

Time management

Mentoring & development

MS Office proficiency

Scheduling software

Store operations

Finances

Ethical business practices

Education

Associate degree in culinary arts or equivalent

Job description

BBQ Holdings, Inc. in Fort Wayne, IN is seeking a Head Chef to lead the kitchen from concept to execution. You will oversee food preparation, menu planning, pricing, and daily operations to ensure quality and consistency.

The role requires an associate degree in culinary arts, five years of hospitality experience, and the ability to mentor staff, manage time, and uphold high safety and sanitation standards. Expect long hours and leadership responsibility.