Head Chef

Workstream; Minneapolis (MN); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Job summary

Workstream in Minneapolis is seeking a Head Chef to lead the back-of-house, oversee food quality and safety, and drive service excellence. This role reports to the Owner and entails a 50–55 hour workweek with a competitive salary and benefits package.

The Head Chef will manage prep, ordering, and daily operations, training BOH staff, ensuring sanitation, and fostering a culture of accountability and continuous improvement.

Qualifications

• 2 years' experience in high-volume kitchen leadership.
• Strong passion for hospitality and quality service.
• Clear communication and team motivation.

Responsibilities

• Own prep, ordering and service.
• Lead daily kitchen operations.
• Uphold safety, quality and sanitation standards.
• Provide training and tools for BOH staff.
• Maintain waste logs and cost controls.
• Model and promote company values.

Skills

Kitchen leadership

Hospitality

Food & beverage service

Communication

Job description

Reports To: Company Chef & Owner

Hours: Full-time salaried, exempt position with a working hours expectation of 50 to 55 hours a week.

Salary & Benefits:

$60,000 - $65,000 starting, 50% employer premium coverage for medical, dental & vision insurance and paid time off.

The Head Chef is responsible for ensuring Back of House success by acting in place of the Executive Sous Chef, Company Chef and Owner while they are out and developing a culture of excellence by owning food quality, safety and service while providing leadership for BOH team members, and ensuring the team has the training and tools required for success and above and beyond food quality. The Head Chef is an integral collaborator with the Executive Sous Chef, Chef & Owner.

Shifts

• Own prep, ordering and service.
• Lead daily operations.
• Approach guest service from a place of yes with expectations consistently being exceeded.

Work

• Work present and engaged during prep & service.
• Circulate throughout the kitchens to understand where support is most needed.
• Hold staff accountable for standards in a professional manner.

Lead

• Lead and work alongside the team to promote our values.
• Provide the example of what we expect.

Prep, Service & Training in the BOH

• Maintain a well-trained BOH team with proper support in all positions while meeting labor goals.
• Constantly stive for improvement in BOH systems for prep, quality and presentation.

Cleanliness and Organization in the BOH

• Exceed expectations of safety and sanitation by developing a culture of cleanliness and organization.
• Maintain a waste log and preventing waste.

Own Line Checks, Cooler and Freezer Organization

• Complete daily line checks for quality, cleanliness and organization.
• Complete weekly kitchen, cooler and freezer cleaning and organization.

Guarantee a Values Driven Culture

• Ensure the team is operating cohesively and representing our shared values.
• Maintain a culture of accountability in which people feel responsible to their team and goals.

Identify & Lead Opportunities for Cross-Training

• Spot skills within our team members and offer opportunities for growth and development.

Preferred Requirements:

2 years' experience in high volume kitchen leadership positions. Strong passion for hospitality, quality food & beverage service. Deliver consistent communication and expectations. Find joy in working and connecting with team and guests through food. Must have and promote an always be learning attitude.

Heather's is a small neighborhood restaurant featuring fresh & seasonal ingredients. Offering daily breakfast, lunch and dinner with indoor and covered outdoor dining options and take out. Heather's offers fresh coffee, pastries, soft-serve ice cream, and a deli case full of seasonal options to round out your experience.