HEAD CHEF – Farm Bell Kitchen

Rare Stability | Elite Hours | Excellent Staff

Farm Bell Kitchen has an immediate opening for a Head Chef to run our high-volume, Southern-inspired brunch restaurant in Charlottesville. Farm Bell has been named “Charlottesville’s Best Brunch” for five consecutive years. This is a unique opportunity to join a restaurant defined by long-term operational success and a supportive culture.

A Legacy of Stability

We are not a restaurant with high turnover. We have spent eight years perfecting a dialed-in, efficient, and high-performing kitchen system that serves more than 70,000 guests annually. We are looking for a professional leader to take over this well-oiled machine and maintain its excellence.

Why You’ll Love This Role

• The Best Schedule in Hospitality (7:30 AM – 3:30 PM): Enjoy a truly family-friendly work-life balance. With our restaurant open from 8 AM to 2 PM daily, you will consistently be home for family in the afternoons.
• Above-Market Compensation: We offer a highly competitive base salary
• Performance Bonuses: Earn additional quarterly bonuses tied to food cost, labor management, and revenue growth.
• A Supportive Environment: We believe in a collaborative culture where owners are present and hands-on to support the team during busy shifts.
• Healthcare Plan and Paid Time Off

Position Overview

We are seeking a composed, organized, and communicative leader to manage our kitchen team of 10–15 staff. This is a systems-focused position ideal for someone who thrives in structure and high-volume environments—often serving more than400 guests in a single 6-hour weekend shift.

Key Responsibilities

• Culinary Operations

  • Oversee daily kitchen operations for a Southern-inspired brunch menu.
  • Maintain consistency, portioning, garnish and quality across all dishes.
  • Ensure prep, line, and expo run smoothly during high-volume service.
  • Jump on the line when necessary — though strong team management reduces the need.

• Systems & Cost Management

  • Vendor Management & Truck Orders: Direct all vendor relationships and manage the accurate ordering of inventory to meet service demands.
  • Equipment Maintenance & Repair Management: Oversee the upkeep of all kitchen equipment and coordinate necessary repairs to ensure zero operational downtime.
  • Maintain food and labor costs within established targets.
  • Reduce waste through forecasting and tight prep management.
  • Maintain compliance with all safety, sanitation, and operational systems.

• Staff Leadership

  • Lead a kitchen team of 10–15 cooks and support staff.
  • Partner closely with an existing Kitchen Manager.
  • Foster a calm, communicative, team-centered environment.
  • Provide training, accountability, and coaching.
  • Maintain open lines of communication with ownership and FOH team.

Qualifications

• Prior experience as a Chef, Executive Sous, or Kitchen Manager in a high-volume setting is required.
• Ability to lead a team calmly through intense rushes.
• Strong understanding of food/labor cost management and waste control.
• A "guest-first" mindset and a positive leadership style.