Chef/Kitchen Manager
About The Position
Hale Street Tavern is hiring a hands-on Chef to lead the kitchen at a lively neighborhood tavern serving fresh oysters, creative sushi, wings, burgers, seafood, and tavern favorites. The Chef will lead the food, culinary team, and systems behind busy service while maintaining the tavern’s energetic, welcoming atmosphere and balancing quality with fun. The role oversees daily kitchen operations, food quality, service readiness, and team development. The Chef manages kitchen costs and practical service systems, collaborates with front-of-house leadership, and contributes seasonal, special, and event-driven food ideas. Success means consistent, appealing food across the menu, a prepared and accountable team, controlled costs, coordinated front- and back-of-house operations, and guests who want to return.
Requirements
- Proven kitchen leadership in a high-volume restaurant, tavern, bar, or similarly fast-moving operation.
- Strong command of kitchen financials, including food cost, labor planning, purchasing, and inventory.
- A track record of hiring, training, coaching, and retaining dependable culinary teams.
- Organized, direct, steady leadership with high standards, humility, and willingness to step in.
- Broad culinary range.
- Working knowledge of food-safety and sanitation requirements, with current certification or the ability to obtain it.
- Availability to lead during busy periods, including nights, weekends, and holidays as needed.
Nice To Haves
- Seafood, oyster, sushi, or raw-bar experience is a strong plus.
Responsibilities
- Lead daily kitchen operations and set a calm, accountable pace before, during, and after service.
- Coach, schedule, and develop the culinary team; establish clear standards and a positive team culture.
- Oversee food quality, consistency, presentation, speed, sanitation, and safe food handling across every station.
- Guide a varied tavern menu including oysters, sushi, seafood, wings, burgers, and familiar favorites.
- Manage food cost, labor, purchasing, inventory, prep, waste, and vendor relationships.
- Keep recipes, pars, station setup, and service systems organized and practical for volume.
- Partner with front-of-house leadership to deliver a connected guest experience.
- Contribute seasonal ideas, specials, and event-driven food offerings.
Benefits
- Starting salary of $80,000-$95,000 per year, depending on experience.
- Quarterly bonus program.
- Paid vacation and sick time.
- Medical benefits with a 70% employer contribution.
- Dental benefits with a 50% employer contribution.
- Discounts at all Serenitee Restaurant Group locations.
- Career growth opportunities.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
