Concept Chef

Concept Chef – Culpepper Cattle Co & Standard Service

At UNCO, we believe every concept should have its own soul, energy, and identity. We are looking for a Concept Chef to help bring the culinary vision of both brands to life through strong execution, leadership, and operational excellence.

This role is ideal for a creative and operationally strong culinary leader who thrives balancing innovation with execution. Working closely alongside the company’s Food & Beverage Creative Director, the Concept Chef will help translate culinary vision into consistent day-to-day execution across both concepts. This role will oversee kitchen systems, standards, training, and operational performance while ensuring an exceptional guest experience at every level.

This is a hands-on leadership role for someone who loves developing people, building strong kitchen cultures, and creating food that is thoughtful, craveable, and consistently executed at a high level.

Expectations

• Partner closely with the Food & Beverage Creative Director to execute and uphold the culinary vision for Culpepper Cattle Co and Standard Service
• Lead day-to-day culinary operations, ensuring consistency, quality, and execution across both concepts
• Develop and uphold kitchen systems and standards across prep, line execution, cleanliness, and organization
• Support menu rollouts, recipe implementation, plating standards, and culinary training
• Hire, train, coach, and develop BOH leaders and hourly team members
• Collaborate with operations leadership to improve kitchen efficiencies, labor management, and food cost performance
• Ensure consistent execution of recipes, portioning, and presentation standards across all shifts
• Maintain strong prep systems and clear communication to support volume and service flow
• Conduct regular kitchen walkthroughs, line checks, tastings, and performance coaching
• Help source and evaluate products, ingredients, and vendor partnerships
• Uphold health, safety, and sanitation standards at all times
• Foster a culture of intentionality, accountability, development, and hospitality within BOH teams

Ideal Candidate

• Proven culinary leader with experience overseeing high-volume, quality-driven kitchens
• Strong operational discipline with the ability to execute systems consistently
• Experience working with high-quality proteins and scratch cooking environments
• Strong technical kitchen knowledge and hands-on leadership presence
• Skilled coach and mentor who develops people and builds strong teams
• Organized, adaptable, and calm under pressure
• Strong understanding of food cost management, labor efficiency, and kitchen systems
• Passion for hospitality, team development, and creating exceptional guest experiences through food
• Excited to grow with evolving brands and expand responsibility over time

Other Essential Job Requirements

• Must be able to stand and walk for extended periods, often the majority of a shift.
• Frequently required to lift and carry up to 25–30 lbs (e.g., cases of product, small equipment).
• Work 50-60 hours per week.
• Occasionally required to lift and carry up to 50 lbs with assistance.
• Comfortable bending, reaching, and working in fast-paced, high-energy environments.
• Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals.
• Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures.
• Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times.
• Occasionally required to lift up to 150 lbs with the help of equipment like a dolly.
• Occasionally required to speak in front of large groups, including team members and guests.
• May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.