Head Chef (BTAP - FT Reg)

Boston Beer Company•Boston, MA

6h•$62,000 - $114,000•Onsite

About The Position

The Head Chef creates world-class food to complement our 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; optimizing labor, controlling costs, managing inventory, and minimizing waste. Champions a safe and sanitary environment for all while fostering a culture of collaboration, accountability, and continuous improvement. Through strong leadership, coaching, and development, the Head Chef builds and inspires a high-performing culinary team that embodies the Boston Beer Company spirit.

Requirements

4 year/Bachelor's Degree in Culinary, Hospitality, or related field required. Significant career experience may replace all or part of the degree requirement
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.
Ability to lift up to 50lbs, sometimes repeatedly
Regular walking and standing for long periods of time (up to 11 hours a day) on concrete, metal and grated surfaces
While performing the duties of this role, it may be required to climb flights of stairs, work from heights or on elevated platforms
Agile enough to step over, crouch or crawl under
Established dexterity to: Handle materials, Operate equipment, Interface with computer systems with precision
Ability to pour, pick up a glass, deliver beverages to customers
Ability to handle kitchen and service equipment
Manage the ever-changing environment with customers arriving and leaving
Ability to recognize and manage conflict

Responsibilities

Responsible for menu creation, planning, and exceptional culinary execution
Fosters positive working relationships and good communication both within the kitchen team as well as Front of House, Brewing, and Tour Center Teams
Participate in the hiring process for leads, line cooks, and other back of house staff; creating consistent and enriching work experiences for all.
Develop and maintain excellent and effective culinary training programs
Provides continual job and process improvement by taking a collaborative, active role in individual and team success
Enforces and adheres to all safety regulations as required by the position and the company’s safety program
Enforces and adheres to all sanitation initiatives as required by the position and the company’s sanitation program; ensures that all checklists are completed within prescribed timeframes
Manages vendor relationships and continually seek creative partnerships that help spur innovation
Collaborates with the General Manager on kitchen design concepts and facilities maintenance plans
Oversight of special restaurant and brewery events including but not limited to: beer dinners, weddings, and corporate outings
Performs other duties as assigned