Head Chef

Brass Bear Team

If the following job requirements and experience match your skills, please ensure you apply promptly.
Brass Bear is a small, family-run business with two locations in Santa Barbara. We’re a professional, fun-loving group who genuinely enjoy working together, with a shared goal of being known for our hospitality, great food, craft drinks, and memorable events.
About the RoleAs Chef at our Uptown location, you will report to the Owners.This is an exempt position. You are responsible for leading the kitchen operation at the Uptown location. This is a hands-on leadership role that balances day-to-day execution with broader operational responsibility. You’ll ensure consistency in food quality, kitchen standards, and team performance across the business.You will be responsible for managing labor, maintaining margins, overseeing catering events, and training and developing staff. This role is ideal for someone who can lead from the front, develop people, and bring structure and consistency to a growing operation.
Key ResponsibilitiesLead and manage day-to-day kitchen operations at the Uptown locationEnsure all food is prepared and executed to Brass Bear standardsResponsible for managing labor and maintain margins across both locationsMaintain consistency, quality, and presentation across both locationsEnsure both kitchens are properly staffed, trained, and operating efficientlyOversee inventory management, ordering, and stock control across both locationsSupport sourcing and purchasing of ingredients, including vendor coordinationMonitor food costs, waste, and overall kitchen performanceMaintain high standards of cleanliness, organization, and food safety complianceSupport menu consistency and collaborate on menu updates or improvements for food and beverageWork closely with front-of-house, events team and leadership to ensure smooth service operationsSupport and oversee event execution as neededAttend management and operational meetings to align on business prioritiesTrain, coach, and develop all kitchen team membersQualifications8+ years of kitchen experience, with leadership experience preferredStrong understanding of kitchen operations, food safety, and inventory managementExperience managing or mentoring kitchen teamsFood Handler Certification (Manager Level)Strong organizational and communication skillsAbility to work in a fast-paced, high-volume environmentHands-on leadership style with a team-first mindsetReliable and able to work evenings, weekends, and holidays as neededMust live within a reasonable commuting distancePhysical RequirementsAbility to stand and walk for extended periods of time, up to the duration of a scheduled shiftAbility to lift, carry, and move items up to 25–50 pounds (e.g., glass trays, kegs, supplies), with or without assistanceAbility to work in a fast-paced environment while safely navigating kitchen areasAbility to communicate effectively with team members in a noisy environmentAbility to operate standard restaurant equipment (e.g., POS system, trays, kitchen equipment)
Performance Expectations & MilestonesTo support your success in this role, the following performance milestones are intended to provide clarity around priorities and expectations during your first nine months of employment. These goals are intended as operational benchmarks and may evolve based on business needs.First 3 MonthsDuring your first 90 days, expectations include:● Develop a strong working knowledge of all current recipes and menu offerings.● Build positive working relationships with kitchen staff and establish trust and accountability across the team.● Begin cross-training kitchen employees across stations to support operational flexibility.● Gain a working understanding of Banquet Event Orders (BEOs) and support event execution with guidance.● Assess current kitchen workflows, staffing, and operational opportunities.First 6 MonthsBy six months, expectations include:● Demonstrate full knowledge and operational command of recipes, menu execution, and kitchen standards.● Identify and begin implementing process improvements to enhance efficiency, organization, and kitchen performance.● Launch and maintain an inventory tracking system to support food cost management and operational consistency.● Complete cross-training initiatives to ensure kitchen staff are functional across stations.● Develop a strong understanding of off-site catering operations and execution.First 9 MonthsBy nine months, expectations include:● Maintain a fully implemented and consistently managed inventory system with accurate reporting and controls.● Ensure kitchen scheduling supports operational efficiency and labor cost objectives.● Maintain a fully cross-trained kitchen team capable of supporting all operational positions. xzbcwsv ● Independently execute both on-property and off-property catering operations.● Partner closely with Funk Zone Chef to support operational alignment, menu consistency, and collaboration between business locations and conceptsJob Type: Full-time
Benefits:401(k)Flexible scheduleHealth insurancePaid time off
Experience:chef: 5 years (Required)Language:English (Required)Spanish (Required)License/Certification:Driver's License (Required)Ability to Commute:Santa Barbara, CA 93105 (Required)Work Location: In person