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Head Chef

There’s Always a Seat at Our Bar 

The Lagunitas Brewing Company began on a kitchen stove in Northern California in 1993 and has always looked to the future – whether supporting local communities by turning beer into money for the cause, or fueling stories, songs, and experiences with our IPA. Wherever you go: Beer Speaks, People Mumble. 


What You’ll Get

  • Benefits – Awesome coverage for: Medical, Dental & Vision
  • Time off - Approx 33 days off in your first year (combo of vacay, holidays and personal days)
  • Retirement – up to 5% contribution on 401K plan
  • BEER – and non-alcoholic Lagunitas beverages
  • Schwag – 50% off food and merch
  • Gym Membership – $50 monthly reimbursement for that beer belly (or at least to prevent it)
  • Pet Insurance – keep your fur babies covered with pet insurance options
  • Skills to Pay the Bills – professional development, 24/7 operation
  • Opportunities – Expand your horizons in CA, Chicago . . . the world!
  • It’s Friday, Ya’ll – Get Paid every other Friday, Ranging between $66k - $75k Annually 


The Gist


The Head Chef is responsible for the leadership and direction of smooth, efficient and profitable operation of all culinary programs in the Taproom, including kitchen production, baking, prepared foods, sandwich and catering programs. The key responsibilities of this position include: daily food preparation, food costing, menu development, continuous quality control, direct staff supervision, training, evaluation and motivation, facilities management, administration tasks, maintenance of safety and sanitation standards.

What You’ll Do

  • Supervise the care, handling and storage of all fresh and prepared food products related to food production which includes layout of cooler space, dry storage areas and supply areas.
  • Active involvement in the operation of the prepared foods, sandwich and catering programs including quality, quantity, consistency, set-up, appearance and menu mix.
  • Set excellent customer service and professional work examples for all staff by regularly working in the kitchen; Use and emphasize culinary vocabulary, professional food standards, with attention to quality, consistency and detail.
  • Maintain the culinary leadership role by looking for new ideas, taking a progressive approach to building the business, while representing the “eyes and ears” of the customer; Convey culinary ideas and suggestions to management.
  • Coordinate and execute special events and activities for catering customers and company events.
  • Prepare daily menu items based on set recipe files. Plan and/or prepare specials.
  • Supervise daily kitchen operations. Distribute work load, prepare prep lists, project lists and break/meal schedules.
  • Actively assist in recruiting. Coordinate and participate in applicant interviews, hiring, staff introduction/orientation and departmental training.
  • Oversee and participate in training and developing staff members within the culinary departments.
  • Order and monitor all culinary ingredient items with the goal of minimizing costs without sacrificing quality and efficiency.
  • Regularly evaluate and compare vendor prices and services.
  • Organize and participate in all physical inventory, inventory follow-up and resolution of inventory variances.
  • Evaluate write offs as it relates to ordering levels, PARS, food handling and maintenance of product.
  • Review and monitor daily sales and margins; as well as compare and contrast with department sales history and projections. Meet and exceed sales and margin goals.
  • Maintain current and accurate recipe and files for all menu items. Take responsibility for proper food costing; portion control and controlling all write offs.
  • Prepare and submit weekly schedule for kitchen team to the Taproom General Manager.
  • Participate in monitoring and coordinating preventative maintenance for all kitchen equipment.
  • Direct and oversee cleaning of the kitchen/store (stock-walk, prep and dish staff).
  • Develop and monitor all staff compliance to weekly maintenance checklists.
  • Facilitate complete and ongoing staff understanding, appreciation and compliance with all health and sanitation policies and procedures.
  • Maintain cleaning and upkeep of all kitchen equipment (maintain weekly cleaning of cases).
  • Serve as food expeditor as needed.
  • Other duties and projects as assigned by the Taproom General manager.


What We’re Lookin’ For

  • A minimum of 5 years of experience in kitchen preparation and cooking.
  • At least 3 years of kitchen management/leadership experience preferred.
  • Demonstrated ability to exercise sound judgment to plan and accomplish goals.
  • Must be able to follow oral and written instructions.
  • Ability to work cooperatively and collaboratively.
  • Passion for Lagunitas, the craft beer industry, and cooking.
  • An understanding of federal, state, and local food sanitation regulations.
  • Fundamental understanding of sanitation, cleanliness and personal hygiene.
  • Food Handler Certificate required; Food Manager Certificate preferred.
  • Ability to read, write, speak and understand the English language.
  • Team player with the confidence to take the lead and guide other employees.


Key Relationships

  • Reports directly to Taproom General Manager
  • Frequent interactions with Director of Retail Operations and other Leadership.

Physical Stuff

  • Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
  • Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
  • May be required to work additional hours as dictated by workload and staffing.
  • Must be willing to work evenings, weekends and holidays.

Nearest Major Market: Santa Rosa
Nearest Secondary Market: Petaluma

Job Segment: Supply, Operations

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