Head Chef

Tilray Brands, Inc. • Bend, OR

4d • Onsite

About The Position

The Executive Head Chef is responsible for the overall culinary leadership, direction, and execution of all kitchen operations, including full scale dining, catering, and banquet services. This role drives menu innovation, food quality, cost control, and team development while ensuring seamless execution across high-volume service and large-scale events, while hitting labor numbers. The Executive Head Chef leads by example in a fast-paced, hospitality-driven environment, maintaining the highest standards of food quality, consistency, cleanliness, and efficiency.

Requirements

• Advanced knowledge of cooking techniques, flavors, and presentation
• Ability to execute consistent, high-quality dishes under pressure
• Menu development (seasonal, cost-effective, brand-aligned)
• Understanding of dietary restrictions and food trends
• Leads from the front - visible, hands-on during service
• Trains, coaches, and develops kitchen staff
• Holds team accountable to standards and performance
• Builds a strong, positive, no-excuses kitchen culture
• Manages conflict and keeps morale high during stress
• Plans, prep lists, pars, and ordering with precision
• Manages multiple services/events at once
• Keeps kitchen running clean, stocked and ready
• Prioritizes effectively during peak hours
• Controls food cost, waste, and inventory
• Understands labor management and scheduling efficiency
• Reads and reacts to P&L performance
• Makes smart decisions that balance quality and profitability
• Clear, direct communication with BOH and FOH
• Sets expectations and follows through
• Communicates with vendors, leadership, and event teams
• Keeps everyone aligned before, during, and after service
• Thinks fast and stays calm under pressure
• Handles equipment issues, staffing gaps, or product shortages
• Finds solutions without slowing down service
• Adjusts menus or execution when needed
• Ensures every plate meets standards
• Maintains consistency across shifts and staff
• Monitors portioning, plating, and presentation
• Upholds cleanliness and food safety at all times
• Shows up early, stays late when needed
• Takes ownership of kitchen performance
• Doesn’t pass blame—fixes problems
• Sets the tone for the entire team
• Strong knowledge of food handling and sanitation
• Ensures compliance with health regulations
• Maintains a clean, organized kitchen at all times
• Previous kitchen management experience (5+ years)
• Strong background in both menu development and business/budgeting experience required.

Nice To Haves

• Culinary degree preferred but not required.

Responsibilities

• Oversees and executes kitchen open and close procedures.
• Assumes 100% responsibility for quality of product served.
• Interviews, hires, on boards, and trains new kitchen employees.
• Plans menus and utilization of food surpluses, taking into consideration probable number of guests, marketing conditions, popularity of various dishes, etc.
• Oversees food input procurement and inventory monitoring and maintenance.
• Collaborates with restaurant management team to ensure entire pub workforce across front of house and back of house coordinates seamlessly.
• Drive and enforce consistent quality and safety standards

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree