Benefits:
401(k) matching
Company parties
Competitive salary
Dental insurance
Free uniforms
Health insurance
Paid time off
Training & development
Vision insurance
Are you a culinary master with a flair for innovation? Do you excel at creating exceptional meals while delivering top-notch customer service? At Down to Earth Cuisine, we’re looking for a rock star Head Chef to join our growing team and lead our organic meal delivery program with passion and precision.
Down to Earth Cuisine offers chefs a refreshing alternative to the restaurant grind. With no evening hours and a focus on high-quality, sustainable food, this is your chance to channel your culinary creativity into a meaningful and impactful role. As our Head Chef, you’ll lead a talented team, craft innovative menus, and oversee operations to bring delicious, organic meals to life.
If you’re ready to trade the high-pressure restaurant environment for a leadership role with purpose, we’d love to have you on board!
Position Summary: The Head Chef is responsible for overseeing all aspects of kitchen operations to ensure exceptional food quality, consistency, and efficiency. This role requires a meticulous and detail- oriented professional who can manage menu creation, staff training, and kitchen operations while fostering a collaborative and high-performing team environment. The Head Chef will set the standard for excellence in food preparation and service, driving consistency, creativity, and operational success.
Essential Functions To perform this job successfully, an individual must be able to satisfactorily perform each of the essential responsibilities listed below.
Menu Development and Costing
Create and design menus on a weekly basis, ensuring they align with business goals, seasonal ingredients, and customer preferences.
Accurately cost out menus to maintain profitability while meeting quality standards.
Innovate and refresh menu offerings to maintain competitiveness and excitement for the clientele.
Operational Management
Develop and implement Standard Operating Procedures (SOPs) for all kitchen processes to ensure consistency and efficiency.
Oversee product ordering, collaborating with the Sous Chef to ensure accurate inventory levels and timely procurement.
Conduct regular inventory reviews, working closely with the Sous Chef to monitor and maintain stock levels.
Staff Leadership and Training
Recruit, hire, and onboard kitchen staff to build a strong and reliable team.
Train kitchen staff on cooking techniques, food preparation, safety standards, and kitchen protocols.
Conduct quarterly performance reviews to provide feedback, set goals, and foster professional growth.
Quality and Standards
Set and enforce high standards for food quality, presentation, and pace to ensure customer satisfaction.
Monitor food preparation to ensure dishes are prepared consistently and meet quality benchmarks.
Secondary Functions
Secondary functions of this position include:
Assisting with Food Packing and Weekly Deliveries
Supporting Event and Catering Operations
Equipment Maintenance and Kitchen Organization
Customer Engagement (as needed)
Administrative support to CEO/Owner
Be available to work weekends, holidays, or occasional evenings as required by the business.
Other duties as assigned.
Knowledge & Skills
To perform this job successfully, an individual must meet the minimum qualifications listed below. These qualifications are representative of the knowledge, skill and/or ability required to perform this job:
Expert knife skills and mastery of kitchen equipment.
Ability to prepare high-quality dishes at scale while maintaining consistency.
Exceptional organizational skills to prioritize tasks and manage multiple responsibilities in a fast-paced environment.
Strong verbal and written communication skills to effectively interact with staff, suppliers, and management.
Ability to provide clear instructions and constructive feedback.
Adept at troubleshooting issues in the kitchen, such as supply shortages or staff conflicts.
Quick thinking and adaptability to handle unexpected challenges during service.
Ability to inspire, mentor, and lead a diverse kitchen team.
Meticulous attention to presentation, portion control, and quality standards.
Keen awareness of cost control measures and waste reduction strategies.
Accepts new responsibilities and challenges with a positive attitude.
Education & Experience:
Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution.
Certification from a recognized culinary school (e.g., Le Cordon Bleu, Culinary Institute of America, or similar) is highly desirable.
In lieu of formal education, significant hands-on experience in professional kitchens, including roles as Sous Chef, Chef de Cuisine, or similar positions, demonstrating progressive responsibility and expertise.
Specialized training or workshops in areas like menu planning, food costing, or leadership development is a plus.
Professional Certifications (Optional but Advantageous):
Food Safety and Sanitation Certification (e.g., ServSafe Manager Certification).
Certified Executive Chef (CEC) or similar credential from the American Culinary Federation (ACF).
Physical Requirements:
Regularly required to stand for extended periods of time; stand; walk; stoop; kneel; reach with hands and arms; talk and hear.
Manual dexterity required to handle knives, kitchen tools, and equipment.
Frequently lift and/or move up to 50 pounds, including large pots, pans, and bulk food supplies.
Perform repetitive motions such as chopping, stirring, and kneading for extended periods.
Ability to visually inspect food for quality and presentation standards.
Ability to detect flavors, aromas, and textures to ensure food quality.
Equipment / Tools Utilized:
Commercial kitchen equipment, including ovens, grills, fryers, and mixers.
Knives and other culinary tools.
Inventory management tools and software (if applicable).
Basic computer skills for menu planning, costing, and communication.
Environment/Working Conditions
Position is in a fast-paced, high-pressure kitchen environment.
Regular exposure to heat, steam, cold, and potential hazards such as slippery floors and sharp objects.
Noise levels typical of a busy commercial kitchen.
Ability to handle high-pressure situations with professionalism and focus.
May work weekends, holidays, and occasional evenings as required by business needs.
Work areas are in close proximity, requiring focus despite moderate distractions and noise.
Why Join Us?
At Down to Earth Cuisine, we’re passionate about making a difference with every meal we prepare. Join a supportive and innovative team dedicated to sustainability, quality, and exceptional service. This role provides the unique opportunity to lead a meaningful culinary operation while maintaining a healthy work-life balance with no evening hours.
Apply Now!
If you’re a skilled and motivated culinary leader who’s passionate about organic and sustainable food, we’d love to hear from you.