Head Chef — Farm-to-Table Kitchen Leader

Naked Farmer Careers; West Palm Beach (FL); On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Competitive salary

Profit-sharing incentives

401(k)

Annual paid vacation

Health, dental, vision insurance

Career progression opportunities

Complimentary Naked Farmer meal daily

Job summary

Naked Farmer is opening a new West Palm Beach location and seeks an experienced Chef de Cuisine to lead our scratch kitchen. You will manage a team of chefs, ensure consistent quality, and maintain strong relationships with farmers and suppliers.

This role emphasizes leadership, culinary excellence, and operational savvy in a growing farm‑to‑table concept. You will drive menu planning, staffing, and safety standards while guiding the kitchen through daily service, line checks, and inventory

Qualifications

• Minimum of 2 years' experience leading a culinary team in a high-volume setting.
• Proven ability to mentor and develop chefs into leaders.
• Strong communication and collaboration with farmers, suppliers, and the team.
• Demonstrated leadership in menu planning, sanitation, and kitchen operations.

Responsibilities

• Lead and mentor the culinary team to run an efficient scratch kitchen.
• Oversee daily kitchen operations, food prep, and menu planning.
• Ensure sanitation standards and equipment maintenance across stations.
• Manage inventory, ordering, and relationships with farm partners.
• Recruit, train, and manage kitchen staff and trainees.

Skills

Leadership

Mentorship

Staffing

Communication

Quality control

Education

Culinary leadership experience

Job description

Naked Farmer is opening a new West Palm Beach location and seeks an experienced Chef de Cuisine to lead our scratch kitchen. You will manage a team of chefs, ensure consistent quality, and maintain strong relationships with farmers and suppliers.

This role emphasizes leadership, culinary excellence, and operational savvy in a growing farm‑to‑table concept. You will drive menu planning, staffing, and safety standards while guiding the kitchen through daily service, line checks, and inventory