Head Chef
Role Overview
The Head Chef is the conductor of the culinary backstage. You are responsible for designing a menu that is "gig-friendly"—efficient, delicious, and profitable. You will manage the entire kitchen operation, from cost control and hygiene to leading a team that can handle the erratic surges of a concert crowd.
Key Responsibilities
Menu Engineering: Create and maintain a menu that balances culinary creativity with speed of service. Design "show-night" specials that minimize ticket times during peak pre-show hours.
Kitchen Leadership: Recruit, train, and supervise BOH (Back of House) staff. Foster a culture of speed, precision, and "cool under pressure."
Inventory & Food Costing: Manage all ordering and vendor relationships. Maintain food cost percentages (COGS) through strict portion control and waste management.
Safety & Sanitation: Ensure the kitchen exceeds all local health department standards. Maintain a rigorous cleaning schedule for all equipment to prevent breakdowns during high-volume sets.
Operational Flow: Coordinate with the Front of House (FOH) to manage "pacing." Adjust kitchen speed based on the "Doors" and "Set Time" schedules provided by the venue manager.
Ad Hoc & Livehouse-Specific Projects
Artist Catering (The Rider): Crafting off-menu meals for touring artists and crews based on specific (and often last-minute) dietary requirements or "rider" requests.
Late-Night Pivot: Managing a secondary "Late Night" menu for the post-show crowd or DJ sets, often with a reduced crew.
Event Scoping: Designing custom "VIP" or "Meet & Greet" platters and catering packages for private venue buy-outs or record release parties.
Venue Support: Assisting the Bar Manager with "house-made" ingredients (e.g., creating custom syrups, garnishes, or infusions) to align the food and drink programs.
Crisis Prep: Stepping in to assist with general venue logistics—like helping unload a delivery or troubleshooting a fridge failure—during the frantic hours before a sold-out show.
Required Qualifications
Experience: 5+ years in a high-volume kitchen, with at least 2 years in a leadership role (Head Chef or Sous Chef).
Speed: Proven ability to manage a "crush"—handling a massive volume of orders in a 90-minute window before a show starts.
Certifications: Food Handler’s Management Certification and a deep understanding of local health codes.
Flexibility: Comfortable working in a loud environment with flashing lights and late-night hours.