Executive Chef (Equity Partner)

Position:

Overview:

Executive Chef

Key Responsibilities:

1. Menu Development & Culinary Innovation

• Design and develop an innovative, high-quality menu that complements our craft beers and bar offerings.
• Create beer-infused dishes (beer-battered appetizers, beer-marinated meats, beer-based sauces, etc.).
• Curate a bar-friendly food menu with elevated bar snacks, gourmet burgers, steaks, and shared platters.
• Maintain consistency in taste, portioning, and presentation across all dishes.
• Incorporate seasonal and local ingredients to keep the menu fresh and exciting.
• Keep up with culinary and industry trends to enhance customer experience.

2. Beer & Bar Food Pairing Expertise

• Collaborate with the Brewmaster and Bar Manager to create dishes that pair well with craft beers, cocktails, and premium spirits.
• Train staff on beer-food and cocktail-food pairing recommendations to enhance guest experience.
• Develop special pairing menus, themed food festivals, and tasting events.

3. Kitchen Operations & Quality Control

• Oversee day-to-day kitchen operations to ensure smooth and efficient service.
• Implement Standard Operating Procedures (SOPs) for food preparation and presentation.
• Maintain strict hygiene and food safety standards (HACCP, FDA, and local regulations compliance).
• Monitor kitchen equipment and ensure proper maintenance to prevent downtime.
• Work with the bar team to develop beer-infused cocktails and gourmet bar snacks.

4. Leadership & Team Management

• Recruit, train, and lead kitchen staff including Sous Chefs, Line Cooks, and Prep Cooks.
• Foster a positive and high-performing kitchen culture.
• Conduct regular training sessions on kitchen safety, efficiency, and innovation.
• Develop performance evaluation metrics and provide constructive feedback.
• Manage shift schedules, ensure optimal staffing levels, and oversee kitchen workflow.

5. Cost Control & Financial Management

• Manage food costs, labour costs, and operational expenses to optimize profitability.
• Monitor and control inventory, portioning, and waste reduction strategies.
• Source high-quality ingredients while maintaining cost efficiency.
• Analyze food sales data and adjust the menu for maximum revenue generation.

6. Customer Engagement & Experience Enhancement

• Ensure a memorable dining experience with high-quality food and efficient service.
• Engage with customers to gather feedback and refine menu offerings.
• Participate in live cooking events, chef's table experiences, and social media promotions.
• Collaborate with the marketing team to develop special promotion and food events.

Equity Partnership Model:

• Capital Investment:

  The Executive Chef will invest a predetermined percentage of capital into the project, becoming a co-owner of the establishment.

• Profit Sharing:

  In addition to a competitive salary, the Executive Chef will receive a proportionate share of the profits, aligning incentives and fostering a vested interest in the restaurant's success.

• Decision-Making:

  As an equity partner, the Executive Chef will have a say in major business decisions, contributing to the strategic direction and growth of the establishment.

• Exit Strategy:

  Clear terms will be established regarding the process for selling or transferring ownership stakes, ensuring transparency and mutual agreement.

Note

Key Skills & Competencies:

• Expertise in Global & Pub-Style Cuisine:

  Strong culinary background and proficiency in multi-cuisine cooking (Indian, Thai, Italian, Mexican, Mediterranean, Continental, etc.), especially pub-style and gourmet food.

• Creativity & Innovation:

  Passion for crafting unique dishes and experimenting with flavours.

• Beer & Cocktail Pairing Knowledge:

  Understanding of flavors that complement different beverages.

• Leadership & Team Management:

  Proven experience in managing and mentoring a kitchen team.

• Cost Control & Financial Acumen:

  Experience in food cost optimization and budgeting.

• Kitchen Operations & SOPs:

  Knowledge of high-volume restaurant kitchen operations.

• Customer-Centric Approach:

  Ability to adapt based on customer preferences and feedback.

• Food Safety & Compliance:

  Adherence to local food safety regulations and industry best practices.

Preferred Qualifications & Experience:

• Education:

  Degree/Diploma in Culinary Arts, Hotel Management, or a related field.

• Certifications:

  HACCP or equivalent food safety certification.

• 10+ years

  of experience in a high-volume kitchen.

• 3+ years

  as an

  Executive Chef or Head Chef

  in a brewery, bar, or gastropub setting.
• Experience working with

  beer, brewery cuisine, and bar menu development

  is highly preferred.
• Experience working in

  brewpubs, gastro pubs, or craft breweries

  is a plus.