Chef de Cuisine - Opening Team!

The Chef de Cuisine is the culinary leader of the Level99 food & beverage operation, overseeing all aspects of kitchen operations, food quality, and team performance. This role reports to both the venue Director of Operations and the external F&B Exec leadership team.

Responsibilities

• Demonstrates complete ownership and comprehensive oversight of all aspects of kitchen operations across taproom, beer ball, and events.
• Holds day-to-day operating responsibility for food quality, kitchen team performance, and culture.
• Allocates resources and makes wise decisions to prioritize guest experience.
• Models authentic, warm, approachable, and humble interpersonal interactions and instills best-in-class service in the team.
• Oversees a culinary management team, prioritizing guest experience and optimizing food execution.
• Takes full responsibility for administrative tasks, including staff scheduling, payroll administration, purchasing, ordering back of house supplies, and ensuring health and sanitation compliance.
• Works flexibly, including days, nights, weekends, and holidays, and responds to emergencies.
• Manages a high-volume culinary business with minimum 3 years' experience at the Manager level.

Requirements

• Minimum 3 years’ experience working at the Manager level, or equivalent, in a high-volume culinary business.
• Able to work a flexible schedule based on business needs, including days, nights, weekends, and holidays.
• Able to work ten-hour shifts, stand, sit, squat, walk for extended periods, walk up and down stairs, and lift up to 50 pounds.
• Able to communicate effectively, handle ambiguity, and work in a fast-paced, ever-changing environment.
• Highly organized with strong attention to detail, and able to embrace new technology and its implementation into the operation.
• Passionate about promoting positive, fair, and ethical relations with all team members and representing the Level99 brand.
• Reliable car, current driver’s license, and ability to train on-site at out-of-state venues.