Head Cook/Chef

Job Description

Job Description

Head Chef
Who is looking to live on the amazing Oregon Coast? Lincoln City, Oregon
Position Summary
We are seeking an experienced, creative, and passionate Head Chef to lead our culinary operations and deliver exceptional dining experiences. The Head Chef will oversee all aspects of kitchen management, including menu development, food quality, inventory control, staff leadership, and culinary innovation. This individual will also be responsible for planning and executing catered events for guests, creating customized menus that accommodate dietary restrictions, special requests, and unique presentations, including but not limited to elegant charcuterie boards and specialty grazing displays.
The ideal candidate is a hands-on leader who thrives in a fast-paced environment, inspires their team to excellence, and takes pride in delivering memorable food experiences for both restaurant guests and catered events.
Key Responsibilities
Culinary Leadership
• Lead all daily kitchen operations, ensuring exceptional food quality, consistency, and presentation.
• Develop seasonal and specialty menus that are creative, profitable, and aligned with customer preferences.
• Prepare, cook, and oversee all menu items while maintaining the highest culinary standards.
• Continuously develop new recipes and menu offerings to keep the dining experience fresh and exciting.
• Maintain consistency in flavor, presentation, and portion control across all menu items.
Event & Catering Management
• Plan, coordinate, and execute catered events serving up to 250 guests.
• Design customized menus to accommodate dietary restrictions, allergies, cultural preferences, and specialized food requirements.
• Create visually appealing charcuterie boards, grazing tables, appetizer displays, and other specialty culinary presentations.
• Coordinate event timelines, staffing, food preparation, transportation (when applicable), and on-site execution to ensure flawless service.
• Work directly with clients and management to understand event expectations and deliver exceptional culinary experiences.
Kitchen Operations
• Manage all kitchen staff, providing leadership, scheduling, coaching, training, and performance feedback.
• Foster a positive, collaborative, and professional kitchen culture.
• Monitor food preparation to ensure timely service during restaurant operations and catered events.
• Maintain efficient workflow and productivity during peak service periods.
Inventory & Cost Control
• Order food, beverages, and kitchen supplies while maintaining appropriate inventory levels.
• Control food costs through proper purchasing, inventory management, portion control, and waste reduction.
• Maintain relationships with vendors to ensure quality products and competitive pricing.
• Conduct regular inventory counts and monitor equipment maintenance.
Food Safety & Compliance
• Ensure compliance with all local, state, and federal food safety regulations.
• Maintain exceptional cleanliness and sanitation standards throughout the kitchen.
• Ensure all staff follow food handling, storage, and safety procedures.
• Maintain all required certifications and documentation.
Continuous Improvement
• Stay current with culinary trends, techniques, and industry best practices.
• Evaluate guest feedback and implement improvements to menus and kitchen operations.
• Identify opportunities to improve efficiency while maintaining exceptional quality.
Qualifications
• Culinary degree, diploma, or equivalent professional culinary training preferred.
• Minimum of 5 years of progressive culinary experience, including leadership or Head Chef responsibilities.
• Proven experience planning and executing catered events.
• Experience creating specialty catering items such as charcuterie boards, grazing tables, hors d'oeuvres, and customized event menus.
• Strong understanding of dietary accommodations, allergen management, and specialized menu planning.
• Advanced knowledge of food preparation techniques, kitchen operations, and culinary presentation.
• Demonstrated ability to manage food costs, inventory, purchasing, and vendor relationships.
• Strong organizational, multitasking, and time management skills.
• Excellent leadership, communication, and team-building abilities.
• Ability to perform effectively under pressure while maintaining attention to detail.
• Current food safety certification (ServSafe or equivalent) preferred.
What We're Looking For
We're looking for someone who is passionate about food, committed to excellence, and excited to create memorable dining experiences every day. The successful candidate is an innovative culinary leader who can balance creativity with operational excellence while delivering exceptional restaurant service and outstanding catered events.