Head Chef: Lead Kitchen, Refresh Menu & Inspire Team

Workstream; Georgia; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401k with employer match

Health insurance

Vision

Dental

PTO

Daily Pay

Job summary

Beach House Restaurant & Taproom on Jekyll Island is seeking a creative, energetic Head Chef to elevate our culinary program. You will lead and inspire a Back of House team, refresh the menu with seasonal offerings, and build a culinary identity that reflects our energy.

You will manage food and labor costs, ensure safety and sanitation, and collaborate with leadership to drive guest satisfaction and profitability. Weekend and evening availability is required.

Qualifications

• Minimum 5 years in a Head Chef or similar leadership role.
• Valid ServSafe certification.
• Proven experience in menu development, recipe costing, and inventory control.
• Strong knowledge of food safety, sanitation, and kitchen operations.
• Demonstrated ability to recruit, train, and retain culinary team members.
• Bachelor’s degree preferred but not required in lieu of strong experience.

Responsibilities

• Lead and inspire the Back of House team to deliver exceptional guest experiences.
• Refresh and evolve the menu, create seasonal offerings, and develop a culinary identity.
• Manage food and labor costs while maintaining quality and guest satisfaction.
• Oversee inventory, ordering, receiving, storage, and product rotation.
• Build efficient BOH schedules and monitor payroll and vendor relationships.

Skills

Leadership

Menu development

Cost management

Inventory control

Recruitment & coaching

Communication

Food safety

Education

Bachelor’s degree in Culinary Arts or related field

Job description

Beach House Restaurant & Taproom on Jekyll Island is seeking a creative, energetic Head Chef to elevate our culinary program. You will lead and inspire a Back of House team, refresh the menu with seasonal offerings, and build a culinary identity that reflects our energy.

You will manage food and labor costs, ensure safety and sanitation, and collaborate with leadership to drive guest satisfaction and profitability. Weekend and evening availability is required.