Chef Jobs

About The Position

Requirements

• At least 10-15 years in professional kitchens, including five or more years at the management level, who has held an executive chef or sous chef role with real, growing responsibility.
• Strong experience in scratch cooking to match the restaurant’s theme and vision.
• Background blends resourceful, independent kitchens with more structured environments — not purely corporate-chain experience — and has made a lot happen with limited resources in the past.
• Calm, steady presence when a kitchen is behind and orders are stacking up, someone who makes clear decisions under pressure rather than escalating with the room.
• Confident in their own skill while genuinely curious about how this specific kitchen already works, willing to ask questions and learn before proposing changes.
• A natural builder who brings ideas and fixes forward rather than sitting on a problem or quietly working around it.
• Someone who connects food to its origin for the guest, builds real relationships with local farmers and producers, and shows up in front of guests with genuine hospitality rather than staying in the back.

Responsibilities

• Execute 408 Heirloom’s elevated catering events alongside the Bistro To Go culinary team, managing ordering and holding to schedule with only minor oversight on sourcing.
• Build 408 Heirloom’s back-of-house from the ground up — standardized recipes, training manuals, kitchen systems, and station and production flow — ahead of the restaurant’s target opening.
• Help design and organize the physical kitchen, including the walk-in and prep kitchen layout, equipment, and smallware placement, as the restaurant’s build-out progresses.
• Create seasonal, farm-sourced menu items that flex with product availability, cross-utilize ingredients, and adjust the menu when a product runs short, rather than serving something you can’t execute well.
• Lead and develop the kitchen team, providing day-to-day coaching and building a team that upholds standards during service in the founder's absence.
• Once the restaurant opens, run the kitchen’s daily operations — cooking, ordering, and managing one to two catering events per week — working closely with Kevin Hermann along the way.

Benefits

• 401(k) retirement plan with 3% company match
• Wellness pay
• Paid time off
• 50% off daily lunch and parking