Executive Chef: Lead Menu, Kitchen Ops & Team

Granite City Food & Brewery; Fort Wayne (IN); On-site; USD 65,000 - 90,000; Full time

Job summary

Granite City Food & Brewery is seeking a Head Chef to oversee daily kitchen operations, oversee food preparation, and lead a team of cooks and chefs. You will plan menus, manage inventory, and ensure high standards of food quality and safety in a fast-paced environment.

The role requires an Associate degree in culinary arts and at least five years in hospitality, with strong leadership and operational skills. Expect a minimum 50‑hour workweek and collaboration with management to meet goals.

Qualifications

• Associate degree in culinary arts or equivalent required.
• Five years of hospitality or related experience.
• Ability to inspire, develop and mentor employees.
• Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours based on company needs.

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.
• Resolve issues so customers receive orders in a timely manner.
• 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 general manager and owner to align kitchen with goals.
• Direct monthly inventory.
• Maintain vendor relationships.
• Recruit, hire, and train kitchen staff.
• Maintain kitchen equipment; schedule repairs and maintenance.
• Perform all duties as assigned.

Skills

Leadership

Time management

Store operations

Ethical business practices

Work flexibility

Education

Associate degree in culinary arts

Tools

MS Office

Scheduling Software

Job description

Granite City Food & Brewery is seeking a Head Chef to oversee daily kitchen operations, oversee food preparation, and lead a team of cooks and chefs. You will plan menus, manage inventory, and ensure high standards of food quality and safety in a fast-paced environment.

The role requires an Associate degree in culinary arts and at least five years in hospitality, with strong leadership and operational skills. Expect a minimum 50‑hour workweek and collaboration with management to meet goals.