Head Chef

401k with a fully vested employer match, Health, Vision, Dental and PTO.NorthPointe Hospitality also offers a Daily Pay Option. Employees will be able to make secure, instant transfers of earned wages for a fee, before payday, whenever and wherever they need to, 24/7/365.

Beach House Restaurant & Taproom on Jekyll Island is looking for a creative, energetic, and experienced Head Chef to take our culinary program to the next level.

This is an exciting opportunity for a chef who is passionate about food, energized by hospitality, and ready to bring a fresh, vibrant perspective to an established restaurant
.

We have a kitchen team in place, and we are looking for a leader who can inspire, coach, and motivate that team to consistently deliver exceptional food and memorable guest experiences
. We want someone who isn't afraid to challenge the status quo, explore new ideas, embrace culinary trends, and create dishes that give our guests a reason to come back.

As Head Chef, you will have the opportunity to refresh and evolve the menu
, introduce seasonal and creative offerings, and work closely with the Restaurant General Manager and leadership team to build a culinary identity that reflects the energy and character of Beach House.

Bring Creativity to the Menu

• Develop a fresh and exciting culinary direction for Beach House.
• Create new menu items that are creative, approachable, seasonal, and aligned with guest preferences.
• Keep the menu fresh by responding to seasonal ingredients, culinary trends, and customer feedback.
• Work with the Restaurant General Manager and leadership team to identify opportunities to increase guest satisfaction and drive revenue.
• Develop appealing and profitable catering offerings in partnership with the Sales & Catering team.
• Ensure recipes and menu items are properly costed and maintain appropriate food margins.

Lead & Inspire the Team

• Be a visible, hands‑on leader who sets the standard for the entire Back of House team.
• Inspire a team with established routines to embrace new ideas, higher standards, and a stronger culture of accountability.
• Coach and develop team members while identifying opportunities for career growth and advancement.
• Create a positive kitchen culture where people take pride in their work and understand how their role impacts the guest experience.
• Recruit, train, and develop new culinary team members as needed.
• Address performance, attendance, and other personnel matters fairly and consistently.

Drive Consistency & Quality

• Ensure every dish leaving the kitchen meets established standards for presentation, portion, temperature, taste, and timing.
• Establish and maintain recipes, preparation standards, and kitchen procedures.
• Work alongside the team during service and lead by example when the kitchen is busy.
• Monitor ticket times and kitchen execution to ensure guests receive their food accurately and promptly.
• Maintain the highest standards of food safety, sanitation, organization, and cleanliness.
• Ensure compliance with Serv Safe and all applicable health and safety requirements.

Own the Kitchen Operation

• Manage food and labor costs while maintaining the quality of the guest experience.
• Oversee inventory, ordering, receiving, storage, and product rotation.
• Maintain appropriate inventory levels and minimize waste.
• Build efficient BOH schedules that support the business while controlling labor costs.
• Monitor and manage Back of House payroll.
• Assist with invoice processing and vendor relationships.
• Stay current with culinary techniques, trends, equipment, and best practices.
• Participate in weekly leadership meetings when the Restaurant General Manager is unable to…