Head Chef

Salt-Life-Food-Shack; Saint Augustine Beach (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Bonus program

Health + dental insurance

Paid time off

Holiday pay

Five-day work week

Dining privileges

Leadership training

Job summary

Salt Life Food Shack in Saint Augustine Beach, FL, seeks an experienced Head Chef to lead the back-of-house of a high-volume, full-service restaurant. You will oversee kitchen operations, partner with the General Manager, and deliver exceptional food and guest experiences.

The role focuses on building strong teams, optimizing food cost, implementing system-wide processes, and maintaining top-tier food safety and sanitation standards.

Qualifications

• 3+ years in head chef or equivalent in high-volume, full-service casual dining.
• Proven ability to build and lead high-performing kitchen teams.
• Experience implementing systems to improve consistency and performance.
• Strong knowledge of food cost, labor, inventory, purchasing, budgeting, and P&L.
• Excellent leadership and communication skills; stable work history.
• Thorough knowledge of food safety and health regulations.
• Flexible availability including evenings and weekends.

Responsibilities

• Lead all back-of-house operations with efficient execution.
• Recruit, hire, schedule, coach, and develop the kitchen team.
• Implement and improve kitchen systems for consistency and efficiency.
• Manage food cost, labor, inventory, purchasing, and expenses.
• Maintain high standards of quality, portioning, presentation, and sanitation.
• Provide visible leadership during service and real-time decisions.
• Partner with GM to align front and back-of-house operations.

Skills

Head Chef leadership

Team leadership

Food cost management

Kitchen operations

Food safety & sanitation

Hiring & training

Budgeting & P&L

Communication

Problem-solving

Flexible availability

Job description

to join as Salt Life Food Shack's HEAD CHEF. Our mission is to not only to create raving fans of our guests, but also of our employees.

We're looking for an experienced Head Chef to lead the back-of-house operations of a high-volume, full-service restaurant. This is an opportunity to join an established operation where great food, genuine hospitality, and building successful teams are at the heart of everything we do. As Head Chef, you'll oversee every aspect of the kitchen while partnering with the General Manager to deliver exceptional food, efficient operations, and a consistently outstanding guest experience.

Responsibilities

• Lead all back-of-house operations, ensuring efficient execution and consistent performance.
• Recruit, hire, schedule, coach, and develop the kitchen team.
• Implement, maintain, and improve kitchen systems that drive consistency, efficiency, and profitability.
• Manage food cost, labor, inventory, purchasing, and kitchen operating expenses.
• Maintain the highest standards of food quality, recipe execution, portioning, presentation, food safety, sanitation, and cleanliness.
• Provide visible leadership during service, making real-time decisions that support the team and ensure smooth operations.
• Partner with the General Manager to achieve operational and financial goals while maintaining seamless coordination between the front and back of the house.

Qualifications

• 3+ years of Head Chef, Executive Chef, or comparable kitchen leadership experience in a high-volume, full-service casual dining restaurant.
• Proven ability to build and lead high-performing kitchen teams.
• Experience implementing and maintaining operational systems that improve consistency and performance.
• Strong understanding of food cost, labor management, inventory control, purchasing, budgeting, and profit-and-loss performance.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Stable work history demonstrating increasing responsibility and career growth.
• Thorough knowledge of food safety, sanitation, and health department regulations.
• Flexible availability, including evenings, weekends, and holidays.

What We Offer

• Competitive salary
• Monthly performance-based bonus program
• Vision, Dental, Basic Life, and Short-Term Disability Insurance
• Paid time offHoliday pay (Closed Thanksgiving & Christmas Day)
• Five-day work week
• Dining privileges
• Ongoing leadership training and management development
• The opportunity to lead the kitchen of an established, high-volume restaurant serving food you'll be proud of.