Head Chef

Head Chef – 10 Barrel Pub, Bend, OR (East) Position Summary 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. Duties & Responsibilities Oversees and executes kitchen open and close procedures. Assumes 100% responsibility for quality of product served. Interviews, hires, onboards, 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. Skills & Abilities Culinary: 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. Leadership & Team Management: 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. Banquet & High‑Volume Execution: 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. Financial & Business Acumen: 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. Communication Skills: 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. Problem Solving & Adaptability: 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. Attention to Detail: Ensures every plate meets standards; maintains consistency across shifts and staff; monitors portioning, plating, and presentation; upholds cleanliness and food safety at all times. Work Ethic & Accountability: 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. Food Safety & Compliance: Strong knowledge of food handling and sanitation; ensures compliance with health regulations; maintains a clean, organized kitchen at all times. Education and Experience Requirements Culinary degree preferred but not required. Previous kitchen management experience (5+ years) with a strong background in both menu development and business/budgeting experience required. Physical Requirements Work takes place in hot, wet, humid, and loud environments for long periods of time. Conducts work in a standing position; job requires frequent standing, walking, bending, stooping, and lifting up to 60 lbs repetitively. Requires the ability to manipulate large quantities of food, dishware, cookware, etc. with hands. EEO Statement Tilray welcomes applications from all qualified individuals and is committed to employment equity and diversity in the workplace. #J-18808-Ljbffr