170 Head Cooks jobs in the United States

Line Cooks will be responsible for plating dishes and completing basic food prepping tasks for a restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas and making sure the kitchen is stocked. Experience is preferred. Benefits include guaranteed hourly pay, simple IRA with employer match, and PTO.

About Us
We are a chef-driven, guest-focused culinary brand dedicated to excellence, sustainability, and innovation. As we continue to grow, we’re looking for a dynamic leader to join our mission and elevate our culinary vision. 

We’re currently seeking an experienced, passionate, and results-driven Kitchen Manager to lead our multi-kitchen operations, enhance our culinary program, and play a pivotal role in shaping the future of our expanding brand. This is an exciting opportunity for a motivated leader to drive operational excellence, foster a culture of teamwork, and deliver extraordinary dining experiences.

Job Description:

As Kitchen Manager, you will oversee all back-of-house operations, drive culinary excellence, and lead a talented team of cooks and chefs. You’ll be responsible for menu development, food quality, cost controls, inventory management, and team development. This is a leadership position requiring a strong balance of creativity, structure, and accountability.

Key Responsibilities

• Lead, manage, and inspire the kitchen team, fostering a culture of excellence and accountability

• Oversee all food production to ensure consistent quality, taste, and presentation

• Develop and update seasonal, on-brand menus in collaboration with ownership or culinary directors

• Ensure compliance with health and safety regulations and uphold sanitation standards

• Manage food and labor costs within budget while maintaining quality and efficiency

• Source, order, and track inventory, maintaining vendor relationships and minimizing waste

• Hire, train, and mentor BOH staff, with a focus on leadership development and retention

• Work cross-functionally with FOH management to deliver an exceptional guest experience

• 5+ years of progressive kitchen leadership, including 2+ years as an Executive Chef or CDC

• Strong leadership, communication, and team-building skills

• Deep understanding of food costing, inventory, labor management, and scheduling

• Experience with scratch kitchens and seasonal or regional cooking

• Proficiency in kitchen operations, food safety, and sanitation protocols

• Ability to thrive in a fast-paced, high-volume environment

• Passion for hospitality, teaching, and continuous improvement

• Competitive salary (based on experience)

• Health insurance

• Paid time off and holidays

• Dining discounts

• Growth opportunities within an expanding hospitality group

Bronze Pizza and Bronze Tap are two concepts in O’Hare airport overseen by Virtue Hospitality Group in Hyde Park.  We are looking for an experienced kitchen manager looking to develop their management skills in a fast paced environment.  Pay is based on experience and there are many opportunities for advancement and growth within the Company.  Benefits package including dental, vision, life insurance with employer contributions. 401k benefits available after 1 year employment. 

Schedule: 40 hours a week, overtime available as business requires.  Candidate must have open availability and is expected to work a varied and rotating schedule including opening shifts (starting at 4 am), mid shifts (ex.10am-6pm) and closing shifts (ending at 10-10:30 pm unless there are delays at the airport that require a later shift). 

 Job responsibilities include the following, but are not limited to:

• Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
• Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
• Maintains effective cost control, service and quality standards to produce maximum sales and profits.  This includes managing orders, inventory, and supplies.
• Complies with company and franchise standards of operation procedures, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• Provides recommendations for hiring, firing, advancement, promotion or any other status
• change of associates within the kitchen
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality
• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures
• Ensures compliance with all company adult beverage policies, and ensures all restaurant staff understand and follow AB procedures
• Actively ensures all associates take all mandated rest breaks and meal periods
• Ensures display areas are appropriately clean, stocked, and visually appealing
• Ensures all equipment is in good working order
• Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and maintains proper security of cash at all times
• Places orders for individual units, receives goods, processes invoices

QUALIFICATIONS:  

• 2+ years of kitchen management experience, cash handling, and customer service experience
• High-volume experience preferred 
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
• Demonstrates organization and multi-project time/issue management
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals and customers
• Must be able to clear a background check and provide fingerprints.

PHYSICAL REQUIREMENTS: 

• Ability to lift 10- 20lbs if necessary. 
• Safely and effectively use all necessary tools and equipment. 
• Stand and walk for the entirety of an eight hour shift

About Pirate Ventures

At Pirate Ventures, we live boldly and act differently. We're a crew built of dreamers that collaborate to Deliver the Unexpected, every day. We understand it is our call and responsibility to curate environments and experiences where people feel genuinely welcomed, safe, and acknowledged as part of our community. As Moment Makers, we produce immersive experiences where people feel recognized as human-first, allowing us to positively impact, empower, and collectively celebrate others. Along the way, we foster community by ensuring that we are fulfilling our core mission in all our interactions, be they with guests, our partners, and each other.

Key Responsibilities:

• Manage food preparation and daily service for our venues.
• Maintain food quality and presentation in line with our standards.
• Manage inventory, control food costs, and ensure timely event menu production.
• Train and supervise kitchen staff, ensuring safety and efficiency.

Qualifications:

• 2-3 years of culinary experience, with a focus on kitchen supervision and catering.
• Strong leadership and time-management skills.
• Knowledge of food safety regulations and experience in commissary operations.

Why Join Us?

• Play a key role in the culinary operations of our exciting venues.
• Collaborate with a talented team in a creative and supportive environment.
• Competitive salary and opportunities for advancement.

Kitchen Manager - Mountain Sun Pub and Brewery

Mountain Sun Pub and Brewery, Boulder, Colorado

Salary Range: $55,000-$75,000

About Mountain Sun

With a six-barrel brewery, the Mountain Sun opened its doors on Pearl Street in October 1993. The pub's mission was to create an environment as comfortable as your living room, where great food, craft beers, and conversation flowed freely. With a commitment to high-quality ingredients, community engagement, environmental stewardship, and employee equity, the uniquely eclectic atmosphere of Mountain Sun came to be. Since then, the Mountain Sun has grown and now operates five locations under the same original ethos of integrity, quality, responsibility and community. We believe culture is paramount in a healthy, high-performing restaurant and we strive to meet that vision each and every day.

Position Summary

We are looking for an experienced Kitchen Manager (KM) to oversee the daily kitchen operations of our high-volume restaurant and brewery, located on Pearl Street in downtown Boulder. As KM, you will work closely with the GM and kitchen team to provide fresh, from scratch, seasonal offerings to our patrons, while also overseeing daily operations. These responsibilities include ordering, inventory control, training staff, maintaining a clean and organized kitchen, maintenance upkeep. Additionally, managing COGS and menu pricing to achieve profitability goals is essential to the success of this position.  This position reports to the General Manager.

Essential Duties

Daily Operations  

• Ensure food quality; manage facility kitchen equipment, refrigeration, and all products received.
• Achieve and maintain company and brand standards for quality and guest satisfaction.
• Maintain a clean and safe work environment. Enforce and uphold standards through constant monitoring of sanitary practices for food handling, general cleanliness, and maintenance of all kitchen equipment.
• Provide fresh, creative, from scratch specials on a daily and weekly basis.
• Ensure clear communication between the front and back of house. Work closely with the rest of the management team to provide consistent training in every aspect of the job.
• Provide excellent time management and organizational skills.

Team Development and Management

• Ensure staff are properly trained in all aspects of the kitchen. Educate and train all team members in compliance with federal, state, and local laws and safety regulations
• Be accountable and present during your shifts while communicating effectively with management and general staff alike.
• Create, support, and maintain a cohesive team environment through a thoughtful hiring process, persistence in training, and consistent, clear, kind and effective communication with all team members.
• Ensure staff are given proper training and feedback. Document, address, and implement corrective action for any issues that may arise. Do so in an understanding, kind, and positive manner.

Administrative Work

• Monitor budget and control expenses with a focus on food, supplies, and labor costs.
• Maintain an up to date and organized recipe book.
• Ensure proper compliance with state and federal food safety regulations.
• Work with purveyors to maintain and improve COGs.

Commitment to Equity and Inclusion

• Action oriented when addressing structural barriers resulting from present-day inequities relating to co-worker’s unique needs. 
• Creates and cultivates an inclusive environment for all co-workers and community. 
• Aligns strategic plans and operational processes with inclusive and equitable practices.

EXPERIENCE/SKILLS REQUIRED

• 2+ years of experience managing a kitchen in a high-volume restaurant
• 3+ years proven managerial experience
• Demonstrated success in building, developing, and leading teams
• Excellent communication skills
• Understanding and proficiency of Google Suite, Microsoft Office, and other administrative tasks
• Passion for service and providing positive guest experiences 
• ServSafe Manager Certified 

 PERSONAL TRAITS OF A KM

• Optimistic Warmth - Genuine kindness, thoughtfulness, and a sense that the glass is always at least half full.
• Intelligence - Not just "smarts" but rather an insatiable curiosity to learn for the sake of learning.
• Work Ethic - a natural tendency to do something as well as it can possibly be done.
• Empathy - an awareness of, care for, and connection to how others feel and how your actions make others feel.
• Self-Awareness and Integrity - an understanding of what makes you tick and a natural inclination to be accountable for doing the right thing with honesty and superb judgment.

PHYSICAL REQUIREMENTS

•  Ability to work long hours on your feet while maintaining a positive attitude
• Ability to lift up to 55 lbs and move up to 160 lbs
• Ability to work in a hot, wet, and loud environment
• Ability to crouch, bend, lift, climb stairs, and reach.
• Ability to remain focused and level-headed under demanding situations.

BENEFITS

• Competitive Salary
• Paid time off
• Closed Thankgiving, Christmas Eve and Christmas Day, New Years Eve and New Years Day
• Company sponsored Health, Vision, and Dental Insurance
• Dining Discounts

COMPENSATION 

Wage information is provided in compliance with the Colorado Equal Pay for Equal Work Act and is Mountain Sun’s good faith and reasonable estimate of the compensation range and benefits offered for this position. The compensation offered to the successful applicant may vary based on factors including experience, skills, education, location, or other position-related reasons.

About Us: The Franklin Butchery is an innovative hybrid concept, butcher shop and restaurant redefining the dining experience. We offer high-quality, locally sourced meats through our butcher shop, a fast-paced sandwich-forward menu, chef-crafted prepared foods, and exclusive weekly chef-driven private dining experiences. We’re seeking a talented and versatile Chef to lead our culinary operations and elevate our offerings.

Job Overview:
We are looking for a dynamic Chef to execute a fast-paced, sandwich-focused menu, create high-quality prepared foods, and work with head butcher/owner to design and host weekly chef-driven private dining events. The ideal candidate is creative, detail-oriented, and thrives in a high-energy environment while delivering exceptional culinary experiences

Responsibilities:

• Sandwich Menu Execution: Execute a fast-paced, high-volume sandwich menu featuring house-prepared meats and innovative flavors, ensuring consistency and quality.
• Prepared Foods: Create a variety of grab-and-go prepared foods, including sides, salads, and entrees, that align with our commitment to quality and local ingredients.
• Private Dining Events: Design and host weekly chef-driven private dinners, curating multi-course menus that showcase seasonal ingredients and culinary creativity.
• Menu Development: Collaborate with the butcher shop team to incorporate house meats into all offerings, ensuring cohesive and innovative menus.
• Kitchen Operations: Oversee food preparation, maintain high standards of food safety and sanitation, and manage inventory and cost controls.
• Team Leadership: Train and manage kitchen staff to ensure efficient operations and a positive work environment.
• Customer Engagement: Interact with guests during private dining events to create memorable experiences and build customer loyalty.

Qualifications:

• 5+ years of professional culinary experience, with at least 2 years in a leadership role.
• Proven expertise in high-volume, fast-paced kitchen environments, ideally with sandwich or deli menu experience.
• Strong culinary creativity with experience designing multi-course menus for private dining or special events
• Knowledge of butchery and meat preparation is a strong plus.
• Excellent leadership and communication skills to manage a diverse team.
• Ability to thrive in a hybrid environment, balancing quick-service and fine-dining elements.
• Passion for local, sustainable ingredients and a commitment to quality.

What We Offer

• Creative freedom to innovate and shape our culinary program
• Opportunity to work with high-quality, locally sourced meats and ingredients