Head Chef
- Dental insurance
- Employee discounts
- Health insurance
- Paid time off
- Vision insurance
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Maintain a clean and organized kitchen, including all food storage areas, cooking equipment, and utensils.
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Ensure all food is prepared to exceed company standards.
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Conduct weekly spot inventory and place necessary food orders as needed.
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Conduct monthly General Ledger reporting and inventory.
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Update weekly prep list.
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Collaborate with National Culinary Director on menu development, weekly/monthly specials, and event menus.
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Meet and coordinate with the Event Manager on private event BEOs to ensure event food needs are met.
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Attended bi-weekly manager meetings
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Build and communicate a schedule to hourly kitchen staff to meet labor goals and service standards.
- Ensure that all kitchen staff are adequately trained and provide necessary feedback to address any knowledge or skill gaps.
- Create and update necessary SOPs with the General Manager to ensure company policies and expectations are communicated and upheld
- Oversee the general layout and organization of the FOH to optimize operations.
- This is a full-time position with a gross starting annual salary of $65,000, paid biweekly.
- The tentative start date for this offer is 7/1/2025
- You are eligible for all Number Thirty Eight benefits per policy, including health, dental, and vision, effective 60 days after the start date
- As a full-time salaried employee of Number Thirty Eight, you are eligible for our company’s unlimited paid time off (PTO) policy, which includes vacation, personal, and sick leave. All PTO requests are subject to work demands and approval by ownership.
- A company phone and computer will be provided
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
We bring breweries, distilleries, cider houses, wineries, chefs, artists and musicians into single operating entities.
Each location is named after the state’s formation number to represent the uniqueness of each state. We are
the first company to present alcohol brands in a tap-room inspired bar structure paired with an outsourced
kitchen model and live entertainment. Accompanying this bar and food concept is an experiential venue with
the capacity to host musicians, artists and events. Our locations utilize a single point of sale system to create a
seamless consumer experience, and we leverage the transactional data to select the best brands, performers,
and event partners according to consumer preferences and trends in each state.
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