Head Chef (BTAP - FT Reg)

About the role

Creates world-class food to complement world-class beer. Ensures exceptional food quality, operational excellence, and guest experiences across taproom and concession environments. Runs a high-volume, orderly, and financially sound kitchen by optimizing labor, controlling costs, managing inventory, and minimizing waste. Champions a safe and sanitary environment while fostering a culture of collaboration, accountability, and continuous improvement. Builds and inspires a high-performing culinary team through strong leadership, coaching, and development.

Responsibilities

• Menu creation, planning, and exceptional culinary execution
• Foster positive working relationships and communication within the kitchen team, Front of House, Brewing, and Tour Center Teams
• Participate in hiring for leads, line cooks, and other back-of-house staff; create consistent and enriching work experiences
• Develop and maintain effective culinary training programs
• Provide continual job and process improvement through collaboration
• Enforce and adhere to all safety and sanitation regulations; ensure checklists are completed on time
• Manage vendor relationships and seek creative partnerships for innovation
• Collaborate with the General Manager on kitchen design concepts and facilities maintenance plans
• Oversee special restaurant and brewery events (e.g., beer dinners, weddings, corporate outings)
• Perform other duties as assigned

Requirements

• 4-year/Bachelor’s Degree in Culinary, Hospitality, or related field (significant career experience may substitute)
• 5+ years of culinary/chef experience leading high-volume, dynamic kitchens
• Prior experience in concessions-type food service environments
• High energy and hands-on; comfortable working on the line 20-40% of the time depending on season and staffing
• Able to navigate complex business environments and build strong cross-functional relationships

Physical Requirements

• Ability to lift up to 50 lbs, sometimes repeatedly
• Regular walking and standing for long periods (up to 11 hours a day) on concrete, metal, and grated surfaces
• Ability to climb flights of stairs, work from heights, or on elevated platforms
• Agility to step over, crouch, or crawl under obstacles
• Dexterity to handle materials, operate equipment, and interface with computer systems
• Ability to pour, pick up a glass, deliver beverages, and handle kitchen/service equipment

Working Conditions

• Manage a fast-paced environment with customers arriving and leaving
• Ability to recognize and manage conflict
• Work overtime as needed, including 12-hour days, weekends, and holidays

Pay

Salary range: $62,000–$114,000, dependent on experience, skillset, and location. Eligible for a discretionary annual bonus based on company and individual performance.

Benefits

• Healthcare coverage starting on day one
• Stock purchase plan and 401k
• Tuition reimbursement
• Fertility/adoption support
• Free financial coaching
• Health & wellness program and discounts
• Professional development & training
• Free beer (eligibility details provided by recruiter)