Head Chef

Engrained Brewing Company; Springfield (IL); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

$65,000–$75,000 base salary

Up to $10,000 annual performance bonus

Three weeks of paid time off

Monthly health insurance reimbursement

Training & development

Employee discounts and more

Job summary

Engrained Brewing Company seeks a hands-on kitchen leader whose primary strength is managing and developing people. You will oversee a shared kitchen team across two locations while collaborating with ownership to deliver consistent food and build a dependable team.

The role supports a growing operation including a new BBQ concept at Scheels Sports Park in spring 2027. You will drive operational excellence, lead by example, and mentor shift leaders, with a target schedule of 45 hours per week

Qualifications

• Two years of kitchen leadership experience (Sous Chef, Kitchen Manager, Head Chef or equivalent).
• Recent cooking experience in a high-volume, from-scratch restaurant.
• Ability to execute all stations and organize/monitor other cooks.
• Experience with purchasing, inventory, recipe costing, and food/labor cost controls.
• Proficiency with POS systems, scheduling software, ordering/inventory systems and MS Office.

Responsibilities

• Set expectations, communicate priorities, and follow through consistently.
• Coach employees through feedback, hands-on training, and recognition of good work.
• Address performance issues promptly, fairly, and respectfully.
• Build a team culture of trust, teamwork, and accountability, leading by example.
• Delegate effectively and develop employees and shift leaders.
• Hire and retain dependable staff, providing training and support to succeed.
• Schedule the shared team across locations and coordinate prep, production, and service.
• Manage ordering, inventory, waste, and costs to drive results.
• Maintain food safety, sanitation, cleanliness, and equipment care.
• Execute core menu and develop specials and features.

Skills

People management

Leadership

Training & development

Conflict resolution

Tools

POS systems

Scheduling software

Inventory systems

Job description

Engrained is a locally owned microbrewery and from-scratch, farm-to-table restaurant. We’re looking for a hands-on kitchen leader whose primary strength is managing and developing people.

Our business is growing, including launching a new BBQ operation at the Scheels Sports Park in spring 2027. You’ll lead a shared kitchen team across both locations, working directly with ownership to deliver consistent food and build a dependable team.

BENEFITS

• $65,000–$75,000 base salary, based on experience and qualifications
• Up to $10,000 in annual performance bonus potential
• Target schedule of 45 hours per week
• Three weeks of paid time off
• Monthly reimbursement toward individually purchased health insurance
• Training & development, employee discounts, and more

RESPONSIBILITIES

• Set clear expectations, communicate priorities, and follow through consistently
• Coach employees through regular feedback, hands‑on training, and recognition of good work
• Address performance issues and conflict promptly, fairly, and respectfully
• Build a team culture of trust, teamwork, and accountability, leading by example in attitude and work habits
• Delegate effectively and develop employees and shift leaders to take ownership of their work
• Hire and retain dependable employees, providing the training and support they need to succeed

Master Operator

• Schedule the shared team and coordinate prep, production, and service for the restaurant and park BBQ operation
• Manage ordering, inventory, waste, and costs to drive financial and operational results
• Maintain food safety, sanitation, cleanliness, and equipment care standards
• Contribute to a kitchen environment that inspires operational excellence

Culinary Leader

• Work alongside employees during prep and service, setting standards for quality, organization, and urgency
• Ensure consistent execution of recipes, portions, and presentation
• Execute our established core menu and develop specials and features

JOB REQUIREMENTS

• At least two years of kitchen leadership experience as a Sous Chef, Kitchen Manager, Head Chef, or comparable supervisor
• Recent cooking experience in a high volume, full-service, from-scratch restaurant
• Must be able to execute all stations as well as organizing and monitoring other cooks
• Working knowledge of purchasing, inventory, recipe costing, and food and labor cost control
• Demonstrate proficiency with POS systems, scheduling software, ordering and inventory systems, and Microsoft Office
• Availability for evenings and weekends, including Sundays, and ability to work at both locations
• Must be able to lift and carry supplies and cases weighing up to 50 lbs
• Must be able to walk and be "on your feet" for up to 10 hours