Head Chef - Now Hiring

JOB POSTED: 6/2/26 Job Title: Head Chef / Kitchen Manager – Park 1039 Wine Bar & Restaurant Location: Park 1039 (25 seat restaurant (SMALL)) Compensation: Starting at $28.50/hr or more based on experience + performance-based incentives Employment Type: Full-Time About Us Park 1039 is a dynamic wine bar and restaurant focused on delivering an elevated yet approachable guest experience. Our food program is designed to complement a thoughtful wine list—seasonal, shareable, and driven by quality ingredients. Position Overview We are seeking a skilled, organized, and creative Head Chef / Kitchen Manager to lead all back-of-house operations. This role is responsible for executing a consistent, high-quality menu while maintaining strong cost controls and efficient kitchen systems. The ideal candidate is both a hands-on cook and a strategic operator—someone who can lead a team, manage inventory, and evolve the menu seasonally while keeping execution tight and profitable. Key Responsibilities Kitchen Operations Oversee all day-to-day back-of-house operations Ensure consistent food quality, presentation, and timely execution Maintain a clean, organized, and compliant kitchen environment Menu Development Develop and execute seasonal menus aligned with the wine program Create dishes that are efficient, cost-effective, and operationally scalable Collaborate on specials and event menus Prep & Execution Oversee ingredient prep and kitchen workflows Establish prep systems and par levels to ensure smooth service Step in on the line as needed during service Inventory & Ordering Manage ordering of all food, ingredients, and kitchen supplies Track inventory levels and minimize waste Build and maintain relationships with vendors Food Cost Management Monitor and control food costs, portioning, and margins Price menus appropriately to meet profitability targets Identify opportunities to improve efficiency and reduce waste Team Leadership Hire, train, and manage kitchen staff Create staff schedules and manage labor costs Foster a positive, accountable, and team-oriented culture Qualifications Minimum 3 years experience in a Head Chef, Sous Chef, or Kitchen Manager role Strong understanding of food cost control, inventory systems, and kitchen operations Experience with seasonal menu development and small-plate formats preferred Ability to lead a team in a fast-paced environment Highly organized, reliable, and detail-oriented Food safety certification required Compensation & Perks Starting hourly at $28.50 Performance-based incentives/bonuses tied to cost control and kitchen performance Opportunity to grow within a dynamic and expanding hospitality group Application Requirements Resume Two professional references (will be contacted) How to Apply Please submit your resume and references along with a brief note about your culinary style and experience.