Head Chef and Kitchen Manager

Job Description: Head Chef – Pecan Craft Kitchen Title: Head Chef Reports To: Managing Partner / General Manager Location: Fruit Cove, FL About: Pecan Craft Kitchen is a dynamic culinary destination focused on the primal art of open-fire cooking. We celebrate premium, locally-sourced ingredients, transforming them over live flames to create unforgettable flavors. Our vibrant atmosphere extends from our energetic dining room and bustling tap wall to our inviting outdoor patio. We are committed to exceptional food, outstanding hospitality, and a passionate team. Position Summary: The Head Chef is the culinary leader and visionary of Pecan Craft Kitchen. This role is responsible for all aspects of kitchen operations, including menu development, food quality, staff management, inventory control, and maintaining the highest standards of safety and sanitation. The ideal candidate possesses an expert understanding of open-fire grilling techniques, a creative approach to ingredient utilization, and a proven ability to inspire and lead a high-performing culinary team. Why Join Us? • Lead a Truly Unique Concept:Be the driving force behind the BOH experience at an innovative, sustainable, andlive-fire cookingconcept. • Culture of Partnership:Join a supportive, experienced ownership team and a company that is committed to making employees partners in success and striving forteamwork-life balance. • Grow with Purpose:Engage with a hospitality-focused culture where your passion for creating memorable customer experiences is paramount. Key Responsibilities: Guest Experience & Culinary Excellence • Culinary Vision & Menu Development: • Develop and execute an innovative, seasonal menu that highlights open-fire grilling techniques and utilizes premium, often locally-sourced, ingredients. • Maintain the restaurant's culinary identity, ensuring consistency in taste, presentation, and quality across all dishes. • Continuously research new ingredients, techniques, and culinary trends, particularly those related to live-fire cooking. • Costing and pricing menu items to meet profitability targets. • Kitchen Operations & Management: • Oversee all kitchen functions, including prep, cooking, plating, and expediting, ensuring smooth and efficient service during all shifts. • Expertly manage the open-fire grill, understanding different woods, heat zones, and cooking times to achieve perfect results for various proteins and vegetables. • Maintain strict control over food costs, managing inventory, ordering, waste, and portion control. • Ensure all food preparation and storage areas meet strict health, safety, and sanitation standards (HACCP, local health codes). • Manage kitchen equipment maintenance and ensure a clean and organized workspace. • Team Leadership & Development: • Recruit, hire, train, and mentor a talented and motivated culinary team (Sous Chefs, Line Cooks, Prep Cooks, Dishwashers). • Foster a positive, respectful, and high-performance kitchen culture. • Conduct performance reviews, provide constructive feedback, and address disciplinary matters as needed. • Schedule kitchen staff efficiently to meet operational needs and control labor costs. • Quality Control & Consistency: • Ensure every dish leaving the kitchen meets the highest standards of taste, temperature, and visual appeal. • Implement and maintain standardized recipes and cooking procedures. • Actively manage potential issues during service, ensuring swift and effective resolution. • Collaboration & Communication: • Work closely with the Managing Partner and General Manager to achieve overall restaurant goals, including guest satisfaction and financial targets. • Collaborate with the FOH team to ensure seamless service, effective communication regarding menu changes, specials, and dietary restrictions. What We’re Looking For Qualifications: • Proven experience (5+ years) as a Head Chef or Sous Chef in a reputable, high-volume restaurant. • Extensive expertise in open-fire cooking techniques (wood-fired grilling, smoking, ember roasting) is mandatory. • Strong leadership, communication, and interpersonal skills. • Exceptional culinary creativity and passion for ingredients. • Solid understanding of kitchen management, inventory systems, and food costing. • Current Food Handler's Permit/Manager's Certification. • Ability to work long hours, including evenings, weekends, and holidays, in a fast-paced, high-pressure environment. • Physical stamina to stand for extended periods and lift heavy objects (up to 50 lbs.). The Right Leader: • Ability to work under pressure in a fast-paced environment. • Current Food Handler's Permit/Manager's Certification. • Flexibility to work evenings, weekends, and holidays. • Physical stamina to stand for extended periods and lift heavy objects (up to 50 lbs.). Job Type: Full-time Pay: $60,000.00 - $85,000.00 per year Benefits: • Employee discount • Flexible schedule • Health insurance • Paid time off • Professional development assistance Work Location: In person