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We're looking for a passionate, creative, and grounded Head Chef to lead our kitchen across all three of our service contexts: morning bakery, all-day cafe, and evening bistro (currently Thursday, Friday and Saturday evenings). This is a rare opportunity to shape a menu and a team culture that spans the full arc of a guest's day.

As Head Chef, you'll report directly to the Owners and hold first-in-command responsibility for everything that comes out of our kitchen - from the pastries and baked goods in the mornings to the casual dining in the evenings. You'll need range, resilience, and a genuine love of feeding people well.

Shifts:

• 5 days/week
• 2:00-10:00pm (Thursday, Friday Saturday - mandatory)
• 9:00am-5:00pm (two other days during the week - flexible)

What We Offer

• Extended health benefits (after 90 days)

• Staff meals on every shift

• Discounts on food, drinks, and merchandise

• Ongoing training and professional development opportunities

• A creative kitchen environment where your ideas genuinely matter

Who You Are

• A natural leader who earns respect by rolling up your sleeves

• Someone who brings creativity and consistency to everything you plate

• Calm under pressure and energized by a busy service

• Self-motivated with strong organizational instincts

• Committed to treating your team and your guests with genuine care

• Flexible and available to work varied shifts including weekends and holidays

• Excited to grow with a business that's still writing its story

Key Responsibilities

• Lead daily kitchen operations across café, bakery, and evening bistro service

• Develop and evolve seasonal menus that reflect both market availability and Bean + Co.'s identity

• Supervise, assign, and support all kitchen staff including cooks and prep team

• Maintain rigorous food safety and hygiene standards throughout the kitchen

• Collaborate with the Owners to ensure kitchen goals align with the broader business

• Set menu pricing and adjust offerings based on ingredient availability and cost targets

• Inspect ingredients and finished dishes to ensure consistent quality

• Manage monthly inventory and maintain strong vendor relationships

• Recruit, onboard, and mentor kitchen staff at all levels

• Oversee kitchen equipment maintenance and coordinate repairs as needed

• Resolve service issues efficiently so guests always receive a great experience

Skills & Qualifications

• 3+ years in a kitchen leadership role (Head Chef, Sous Chef, or senior line cook)

• Demonstrated experience across multiple meal periods or service styles

• Detroit-style pizza or other pizza experience is a strong asset - it's central to our evening bistro menu

• Bakery or pastry experience is a strong asset

• Valid Food Safe Certificate (or willingness to obtain prior to start)

• Exceptional attention to detail and strong creative instincts

• Proven ability to lead a team and build kitchen culture

• Comfortable adapting to shifting business volumes and seasonal demands

Physical Requirements

This role involves extended periods of standing and moving throughout the kitchen, as well as bending, lifting, and carrying items up to 25 lbs. Candidates should be comfortable working in a warm, fast-paced environment across varied shift lengths.

Requirements

• Food Safe Level 1
• Work Permit