Head Chef Job Desciption


About Guardian Brewing Company

Guardian Brewing Company creates a welcoming environment where experiences are created by blending quality craft beer, local cider and wine, and freshly made food pairings within a unique, barn-styled brewpub.

About the Position

Our 24-tap taproom and restaurant space contain 92 seats and provides 22 Guardian-brewed beers, two taps for ciders, a separate cocktail bar, and wines sold by the glass and bottle. We have 2,000 sq. ft. of indoor dining space and 3,500 sq. ft. of patio dining space (50+ seats) with an additional 20,000 sq. ft. of flexible lawn space. Guardian’s restaurant has an eclectic menu focused on fresh, local, regional, and seasonal ingredients. Depending on the day of the week and time of year, we have served small plates, brunch, lunch, and dinner.

At Guardian Brewing Company, our restaurant plays a key part in bringing the community together by offering unique food options, great craft beer, and beverage-focused educational programming. The Head Chef ensures a smooth operation of the kitchen by making sure that the beer and food are of the utmost quality, the kitchen is clean, organized, appropriately staffed, and ensures that all kitchen staff have everything they need to complete their tasks efficiently and with success. The Head Chef is also responsible for ensuring that customer and staff needs are addressed quickly and that customers have a positive culinary experience during their visit.

Position Summary

  • Responsible for selecting, hiring, training, supervising, and developing the culinary staff members (assisted by the Chief of Operations if/when necessary)
  • Chef will manage day-to-day shifts, weekly schedules, oversee food inventories and labor, closely monitor all safety and sanitation procedures, and maintain equipment
  • Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation, and cleanliness
  • Responsible for training of employees in methods of cooking, preparation, plate presentation, portion, cost control, sanitation, and cleanliness
  • Ensures that all customers have the best possible culinary experience in the taproom and restaurant
  • Assists other managers with co-worker team development
  • Reports to the Chief of Operations and is responsible for working closely with the Taproom Manager and Head Brewer, overseeing and coordinating the planning, organizing, training and leadership necessary to achieve our guest service goals in the taproom, and other events on property
  • Exhibit excitement about the opportunity to be involved in a growing business
  • Ability to plan and lead special restaurant events including pairing food with beverages
  • Serve as an ambassador for the Guardian Brewing Company Brand
  • This position requires an individual who works under a range of circumstances, including: shift work, weekend work, holiday work, working with challenging patrons, working in the fast-paced environment of a crowded taproom and kitchen, and working within close proximity of an operating brewery (noise, heavy equipment, odors related to the brewing process)

Enhanced Customer Experience

  • Must be customer-focused, experienced in a restaurant/bar/taproom environment, and have exceptional interpersonal, management, and organizational skills
  • Maintain a welcoming, educational, exciting, and inviting culinary experience
  • Help every employee provide our guests with top-quality food that is always perfectly prepared and presented

Co-Worker Team Development

  • Manage kitchen co-worker schedule and staffing needs
  • Manage brewery human resource objectives by selecting, orienting, training, coaching, and counseling kitchen staff and communicating job expectations
  • Maintain safe, healthy and sustainable kitchen environment

Profitable Growth

  • Manage kitchen budget
  • Report kitchen costs to Chief of Operations, at least quarterly each year
  • Manage inventory and forecast inventory needs
  • Collaborate with Chief of Operations and owner regarding creative projects


  • Bachelor’s degree or higher preferred and/or applicable work experience


  • Knowledge of food quality, nutrition, and sustainable practices
  • Knowledge of beer, the brewing process and/or the brewing industry is beneficial
  • Excellent verbal communication and customer service skills
  • Strong vocal leadership and team building skills
  • Punctual, organized, and trustworthy
  • Able to work under pressure while maintaining high standards
  • Clean criminal record
  • Ability to handle purchasing, inventory controls, marketing, and budgetary controls
  • Experience managing employee schedules
  • Knowledge of Microsoft Office (Word and Excel) and ablility to analyze POS reports

Required Qualifications

  • Must be 21 years or older
  • Strong verbal and written communication skills
  • Strong multitasking skills
  • Strong customer service and management skills
  • Team player with strong leadership skills
  • Knowledge of P&L, budgeting, sales goals, and forecasting
  • Able to work a minimum of 40 hours per week
  • Knowledge and experience with Restaurant POS & credit card and cash handling
  • Progressive senior kitchen management experience
  • Ability to maintain high levels of food quality, consistency, and hygiene
  • Outstanding leadership, communication, and organizational skills
  • Hands-on with hiring, training, and developing hourly employees
  • Excellent work ethic and drive to succeed
  • Able to work flexible hours including working nights, weekends, and holidays to manage and train effectively
  • Must be able to work in a standing position for long periods of time and be able to lift up to 50 pounds
  • Prior experience working in, organizing, and staffing a kitchen
  • Basic understanding of beer making and beer styles
  • Attention to detail and ability to multi-task
  • Ability to anticipate and proactively address problems in a fast-paced environment
  • Positive attitude
  • Ability to work with a diverse group of people
  • Grace under pressure

Duties and Responsibilities

  • Fill in where needed to ensure guest service standards and efficient operations
  • Have a full understanding of food safety and sanitation practices
  • Maintain industry standards of food quality and presentation
  • Follow company rules and regulations
  • Prepare food orders in a timely and organized manner
  • Lead the team in preparation of all food items required for service on the line
  • Preparation of all menus and meals (i.e., brunch, lunch, and dinner – including appetizers, desserts and hot/cold snacks/small plates)
  • Ensure guest’s special dietary needs are met
  • Supervise and assist in kitchen clean-up and in general maintenance of all cooking and service items in orderly and sanitary condition according to good health-keeping practices, government regulations and Guardian Brewing Company standards
  • Give staff feedback on their performance to enable staff development
  • Create Production Schedule (Opening and Closing Task Lists)
  • Be available for functions as they arise to ensure that the food is prepared and served as required
  • Motivate and inspire staff by outlining achievable goals and objectives; providing supervision, accountability, and recognition, leading by example
  • Comprehensively fulfill our mission of providing fresh and local food; develop seasonal and sustainable dishes
  • Create innovative menus that stimulate customer purchases and loyalty, including providing many vegan and vegetarian options for menu categories
  • Establish a kitchen management team with positive working relationships that focus on communication and accountability
  • Establish operational standards, guidelines and objectives, and maintain other administrative processes such as budget and staffing to ensure proper planning and efficiency
  • Manage physical aspect of all culinary operation to include equipment, floors, walls, lighting, and overall general cleanliness
  • Control Costs:  monitor food waste; monitor staff food consumption; proper portioning for all menu items; monitor food deliveries for quality and quantities
  • Develop and maintain comprehensive staff training on all culinary and service expectations
  • Report any violations to Chief of Operations
  • Serving beer according to Guardian Brewing Company standards
  • Assist with recruiting, hiring, orienting, training, scheduling kitchen staff
  • Ability to open and close the kitchen many days of the week
  • Implement and maintain an inventory for all items that need to be re-ordered
  • Re-order kitchen needs/products when necessary
  • Report bi-weekly operations to the Owner and Chief of Operations
  • Work closely with the Chief of Operations
  • Participate and help organize on-site special events, including small to large private events and tours, concerts/music, and other promotional events to include calendar, promotion, setup, staffing, and execution
  • Maintain a safe and secure facility environment for staff
  • Maintain a safe and secure emotional environment for staff
  • Comply with all federal, state, county, and municipal regulations
  • Fill in where needed to ensure guest service standards are met
  • Helping coworkers to ensure the beers on tap are acceptable to serve (right temperature, optimal quality, no off-smells or flavors)

Hours, Compensation, and Benefits

  • 40+ hours per week, 52 weeks per year
  • Salary based on experience ($45,000 – $50,000 includes benefits below)
    • Opportunity also exists to take gratuities from custom events
    • Health insurance stipend after 30 days of employment in the position
    • 10 days of paid leave for the first 12 months, 14 days paid leave for second 12 months (Including sick, maternity, vacation, etc.)

If you are interested in applying…

Please send a resume to kimc@guardianbrewingco.com with the subject line “Head Chef Position.” Please address the email to owner, Kim Collins.


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