Regional Head Chef

AB InBev Group; Los Angeles (CA); On-site; USD 78,000 - 84,000; Full time

Benefits offered by this job

Health benefits

401(k) plan

Free Beer!

Job summary

Anheuser-Busch is seeking a Regional Head Chef to provide strategic culinary leadership across two locations in Los Angeles, ensuring food quality, service standards, and cost control. You will mentor culinary teams, manage inventory, labor, and events, and drive a culture of excellence in high-volume kitchens.

The role requires hands-on leadership, strong organizational skills, and the ability to oversee multiple sites while delivering exceptional guest experiences.

Qualifications

• High School Diploma or equivalent required.
• 3–4 years of leadership experience in a high-volume kitchen environment.
• ServSafe Manager Certification (required).
• Strong communication and team leadership skills.
• Organized, detail-oriented, and calm under pressure.

Responsibilities

• BOH Leadership: Oversee day-to-day BOH operations, ensuring kitchen efficiency, cleanliness, and team performance.
• Food Quality & Consistency: Ensure all dishes meet brand standards for quality, presentation, and timing.
• Staff Supervision: Lead by example, manage line staff, prep cooks, and dish team to maintain performance and morale.
• Training & Development: Train new team members and provide ongoing coaching to ensure consistency, speed, and compliance.
• Ordering & Inventory: Do weekly inventory counts, place supplier orders, and assist inventory management to reduce waste and control food cost.
• Event Execution: Ensure proper execution of all FOH events including placing orders, prepping and maintaining quality standards during private and brand events.
• Sanitation & Safety: Uphold strict adherence to health codes, sanitation practices, and safety procedures.
• Cross-Team Collaboration: Work closely with FOH leadership and management to ensure smooth communication and service execution.

Skills

Leadership

Communication

Restaurant ops

Inventory management

Event catering

Staff supervision

Food safety

Education

High School Diploma or equivalent

Job description

Dreaming big is in our DNA. It’s who we are as a company. It’s our culture. It’s our heritage. And more than ever, it’s our future. A future where we’re always looking forward. Always serving up new ways to meet life’s moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do?

SALARY: $78,000 - $84,000, bonus eligible

SHIFT: Pub operating hours range between 11am – 11pm Flexibility is required, as days worked may vary from week to week Shift rotation periodically to cover pub needs Nights, weekends, & holidays required

LOCATION: Golden Road - Atwater & Grand Central Market Brew Pubs

COMPANY:

We are home to the nation’s most iconic beer and beyond beer brands, including Michelob ULTRA – America’s #1 top-selling beer – as well as Busch Light, Budweiser, Bud Light, Stella Artois, Cutwater Spirits, and industry-leading craft brands. From our longstanding efforts to support American farmers, military, veterans, and first responders, to emergency drinking water donations and responsible drinking programs, we are guided by our commitment to the communities we call home and the 65,000 hardworking Americans who bring our beer to life. We are powered by a team that shares our passion to create a future with more cheers. Are you ready to join a team that dreams as big as you do?

ROLE SUMMARY:

As the Regional Head Chef, you will provide strategic culinary leadership across two locations, ensuring consistency in food quality, service standards, operational execution, and team development. You will play a critical leadership role in overseeing kitchen operations, managing and mentoring culinary teams, and driving a culture of excellence in both kitchens. In addition to directing daily operations and maintaining food quality and safety standards, you will be responsible for inventory management and purchasing, labor and cost control, menu execution, private and special events, and leading teams through high-volume service. This is a hands‑on, team‑focused leadership role requiring strong organizational skills, a passion for hospitality, and the ability to successfully oversee multiple locations while delivering exceptional guest experience.

JOB RESPONSIBILTIES:

• BOH Leadership: Oversee day-to‑day BOH operations, ensuring kitchen efficiency, cleanliness, and team performance.
• Food Quality & Consistency: Ensure all dishes meet brand standards for quality, presentation, and timing.
• Staff Supervision: Lead by example, manage line staff, prep cooks, and dish team to maintain performance and morale.
• Training & Development: Train new team members and provide ongoing coaching to ensure consistency, speed, and compliance.
• Ordering & Inventory: Do weekly inventory counts, place supplier orders, and assist inventory management to reduce waste and control food cost.
• Event Execution: Ensure proper execution of all FOH events including placing orders, prepping and maintaining quality standards during private and brand events.
• Sanitation & Safety: Uphold strict adherence to health codes, sanitation practices, and safety procedures.
• Cross-Team Collaboration: Work closely with FOH leadership and management to ensure smooth communication and service execution.

JOB QUALIFICATIONS:

• High School Diploma or equivalent required.
• 3-4 years of leadership experience in a high-volume kitchen environment.
• ServSafe Manager Certification (required).
• Strong communication and team leadership skills.
• Organized, detail-oriented, and calm under pressure.
• Proficient in kitchen operations, prep systems, and safety protocols.
• Experience with inventory systems and supplier ordering.
• Event/Catering experience (preferred).
• Standing and walking for long periods (often 6-8+ hours per shift).
• Able to frequently bend, turn, stoop, kneel, crouch, and reach.
• Lifting, carrying, pushing, and pulling supplies, equipment, and food products (commonly up to 50 lbs.; sometimes more).
• Maintaining stamina in a fast-paced, high-volume kitchen setting.

WHY ANHEUSER-BUSCH:

At Anheuser-Busch, our purpose is to create a future with more cheers. For more than 165 years as a leading American manufacturer, Anheuser-Busch has delivered a legacy of brewing great-tasting, high-quality beers that have satisfied beer drinkers for generations. As the nation’s top brewer, one of the fastest growing spirits companies, and an insurgent force in energy drinks, we drive economic prosperity nationwide through investments in our people, facilities, and communities. We are the only alcohol company that invests in the U.S. at this scale.

BENEFITS:

• Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts Life Insurance and Disability Income Protection Generous Parental Leave and FMLA policies 401(k) Retirement Savings options with a company matching contribution Chance to work in a fast-paced environment among a company of owners Free Beer!

ABOUT BREWERS COLLECTIVE:

Anheuser-Busch's craft brewery partners are advancing the beer category by bringing together a shared commitment to quality, innovation, and communities with a mission to energize how people view, consume and experience beer. We share an unwavering devotion to the authentic origins of each brewery, the beer, and the communities they serve. If you are a qualified individual with a disability or a disabled veteran and require a reasonable accommodation to complete the application process, please contact us at [e-mail]

PRIVACY POLICY TERMS AND CONDITIONS EQUAL OPPORTUNITY EMPLOYMENT PAY TRANSPARENCY POLICY STATEMENT