Head Chef and Kitchen Manager

About Old City BBQ and Oyster Bar

At Old City BBQ and Oyster Bar, we bring together two Virginia coastal traditions: low-and-slow wood-smoked barbecue and fresh, high-quality tide-to-table oysters. We take pride in craftsmanship, strong local culture, and exceptional hospitality. We are seeking an experienced, business-minded Head Chef to lead our kitchen team, uphold strict quality standards, and drive operational profitability.

What We Offer

• Competitive Salary: $68,000 – $80,000 annually
• Paid Time Off: 2 weeks PTO annually
• Health Coverage: Health Insurance benefits package
• Retirement: 401(k) access
• Growth: A supportive leadership team and platform to run a high-volume culinary operation

Key Responsibilities

• Kitchen Leadership & Team Management: Lead, mentor, and schedule BOH staff; build a collaborative kitchen culture focused on high performance and retention.
• Cost Control & Financial Management: Manage food and labor expense targets (CoGS and labor percentage limits) to ensure profitability without compromising plate quality.
• Inventory & Dish Costing: Utilize culinary management software for weekly inventory counts, supplier ordering, theoretical vs. actual food cost tracking, and precise yield/plate costing.
• Food Safety & Sanitation: Maintain strict adherence to local health department codes, proper food storage protocols (HACCP principles), raw bar handling safety, and kitchen sanitation standards.
• Quality & Execution: Maintain consistent execution across all line stations, from smoker/pit execution to raw bar presentation during high-volume service.

Qualifications & Requirements

• Experience: 3+ years of experience as a Head Chef, Executive Chef, or Kitchen Manager in a full-service, high-volume establishment (BBQ and/or seafood/raw bar experience preferred).
• People Management: Proven ability to recruit, train, direct, and retain BOH team members.
• Computer Literacy: Proficiency with POS systems, back-office inventory systems, dish costing spreadsheets, and digital ordering platforms.
• Financial Acumen: Firm understanding of P&L management, food costing formulas, and labor scheduling against sales projections.
• Certifications: Valid ServSafe Manager certification (or willingness to obtain within 30 days of hire).

Pay: $60,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Health insurance
• Paid time off

Work Location: In person