Suffolk Punch - Head Chef

Job Summary:

Head Chef — The Suffolk Punch

The Head Chef is responsible for leading all day-to-day culinary operations at The Suffolk Punch, ensuring consistent food quality, strong kitchen execution, effective cost controls, and a positive, accountable BOH culture.

This position is a hands-on leadership role responsible for managing the kitchen team, maintaining company culinary standards, controlling food and labor costs, and ensuring the kitchen is prepared to execute high-volume restaurant service and special events.

Key Responsibilities

• Lead, train, coach, and develop all BOH employees while creating a culture of accountability, teamwork, and consistency.
• Oversee daily kitchen operations including prep, line execution, service, opening/closing procedures, and overall cleanliness.
• Maintain high standards for food quality, presentation, portioning, recipe execution, and ticket times.
• Build and manage BOH schedules based on projected food sales while maintaining established labor targets.
• Monitor food cost, waste, purchasing, inventory, and portion control to achieve company COGS goals.
• Complete and oversee accurate weekly inventory and identify opportunities to improve cost performance.
• Ensure proper ordering, receiving, storage, labeling, rotation, and organization of all food products.
• Maintain appropriate pars and prep levels based on historical and projected business volume.
• Recruit, onboard, train, and retain a strong culinary team capable of executing high-volume service.
• Hold BOH employees accountable to company policies, attendance expectations, recipes, sanitation standards, and performance expectations.
• Partner closely with the General Manager and FOH leadership to ensure smooth restaurant operations and an excellent guest experience.
• Execute large events, catering, seasonal programming, and high-volume services while maintaining normal restaurant standards.
• Maintain compliance with all health department, food safety, sanitation, and workplace safety requirements.
• Identify equipment, maintenance, and facility needs and communicate issues before they impact operations.
• Participate in menu development, recipe testing, specials, and ongoing improvements to the culinary program.
• Review operational and financial results and develop action plans when food cost, labor, quality, or productivity falls outside established targets.

What We're Looking For

The ideal candidate is an experienced culinary leader who understands that running a successful kitchen requires both great food and strong business fundamentals. They should be comfortable managing a high-volume operation, developing people, controlling costs, and working alongside their team during busy services.

This role requires someone who takes ownership of their kitchen, communicates effectively with restaurant leadership, maintains high standards without sacrificing culture, and consistently looks for ways to improve the operation.

Requirements:

• High school diploma or equivalent; culinary school preferred
• Food safety/sanitation certification (e.g., ServSafe)
• 2–3 years of kitchen leadership experience in a high-volume restaurant
• Strong leadership and training abilities
• Excellent organizational and time management skills
• Proficiency in recipe execution, portion control, cost management, and inventory
• Ability to maintain food safety and hygiene standards
• Flexible schedule including mornings, nights, weekends, and holidays
• Strong communication skills and the ability to work under pressure