Head Cook / Kitchen Manager -  Full-Time (Option for Seasonal)

The Head Cook / Kitchen Manager at 1313 Club & Historic Restaurant is a working leader who leads by example. This is a hands-on role responsible for daily kitchen operations, menu collaboration, inventory control, food quality, and back-of-house team leadership.

You will work closely with the General Manager to develop and source menu items, strengthen systems, and build a safe, professional, and efficient kitchen environment.

This is not a “clock in and clock out” position. We are building something here — a strong kitchen, a strong team, and a restaurant Wallace can be proud of. We’re looking for someone who wants to take ownership, set standards, and grow with the business.

Key Responsibilities: Leadership & Operations

• Oversee daily kitchen operations and service execution

• Lead from the line during prep and service

• Ensure consistency, quality, and timely ticket flow

• Maintain a clean, organized, and professional kitchen

Menu & Product Development

• Collaborate with GM and Owner to develop and source menu items

• Assist with seasonal features and specials

• Maintain quality control with vendors and product sourcing

Inventory & Cost Control

• Track and manage inventory levels

• Support weekly inventory processes

• Monitor food cost and minimize waste

• Ensure ordering aligns with projected business levels

Team Management & Training

• Work with GM to hire, onboard, and train back-of-house staff

• Set clear expectations and maintain accountability

• Support scheduling and labor awareness

• Help create and refine kitchen SOPs and documentation

Food Safety & Compliance

• Ensure compliance with food safety standards

• Maintain adherence to state and local health codes

• Lead safe kitchen practices and cleanliness standards

Communication & Guest Experience

• Communicate clearly with Front of House, Bar, and GM

• Support strong food presentation standards

• Collaborate to deliver a consistent, quality guest experience

What Success Looks Like in 90 Days
By 90 days, the right candidate will:

• Confidently run daily kitchen operations

• Build trust and accountability within the BOH team

• Maintain consistent food quality and ticket timing

• Have organized, predictable inventory and ordering processes

• Reduce waste and improve food cost awareness

• Contribute ideas for menu improvement or refinement

• Help create a kitchen culture that is professional, respectful, and efficient

Most importantly, the kitchen runs smoother, leadership feels supported, and guests notice the consistency.

Qualifications

• Culinary training or strong hands-on culinary experience is preferred 

• Minimum 2 years as a Head Cook or experienced cook ready to step into leadership

• Experience with inventory management and ordering

• Experience managing and scheduling staff

• Food Safety Manager Certification (or willingness to obtain)

• Basic computer literacy

• Ability to work nights, weekends, and holidays

The ideal candidate wants to make the kitchen their own and take pride in building something lasting.

Our Approach to Compensation

We believe strong leadership deserves strong compensation. Pay will reflect experience, reliability, and the ability to lead a team and manage costs effectively. As the kitchen grows and systems strengthen, there will be opportunities for increased responsibility and earning potential. This role is designed for someone who wants to build something long-term, not just fill a shift.

Housing is available for the right candidate.

Job Type: Full-Time - Year round or Seasonal