Head Chef

Job Description

Job Description

At Mothership, we treat craft like a culture, not just a keyword. Built around a passion for high-quality food, exceptional beer, and great community, our kitchen is driven by creativity, respect, and zero pretense.

​We believe a great kitchen runs on clear communication, top-tier ingredients, and a team that genuinely has each other’s backs. Here, you aren’t just executing someone else's static menu—you have a direct hand in shaping seasonal offerings, refining culinary operations, and leading a high-energy team in a craft-focused environment.

​Whether you’re dialing in daily specials to pair with our house-brewed drafts or building an efficient, well-oiled line, Mothership gives you the autonomy to take ownership of your kitchen. If you want a fast-paced role where your leadership makes a real impacthe Head Chef will lead a small kitchen team of fewer than 10 members, overseeing all culinary operations with a focus on delivering exceptional dishes through standard, seasonal, and specialty cuisine menus. Reporting directly to the General Manager, this role demands strong leadership, creativity, and operational excellence to ensure quality, efficiency, and compliance within the kitchen environment.

Responsibilities

• Plan and design menus incorporating seasonal and locally sourced ingredients
• Oversee food preparation and ensure consistent quality and presentation
• Supervise and lead the kitchen management team effectively
• Maintain strict health and safety compliance throughout kitchen operations
• Manage inventory and coordinate with suppliers to ensure ingredient availability
• Develop and refine recipes to align with specialty cuisine focus
• Schedule kitchen staff to optimize workflow and service delivery
• Control food costs and implement budget management strategies
• Train and develop kitchen staff to uphold culinary standards

Preferred Qualifications

• 3+ years of experience in professional kitchen management
• Strong knowledge of culinary techniques and menu development
• Expertise in food safety and hygiene practices
• Proven team leadership and staff training skills
• Experience in inventory management and cost control
• Excellent time management and organizational abilities
• Creative mindset with effective communication skills