Lead Chef

Historic Santa Cruz Culinary Institution | Santa Cruz, California

Lead the Kitchen. Honor the Legacy. Shape the Future.

We are seeking an exceptional Lead Chef to work with the Executive Chef to direct and lead the culinary operations of a historic Santa Cruz establishment with a proud legacy, loyal following, and deep roots in the community. This is not simply a kitchen management position. We are looking for a seasoned culinary leader who can protect the traditions that have made this establishment special while bringing the organization, creativity, discipline, and leadership required for its next chapter.

The Lead Chef will have

responsibility for the culinary operation, leading a large and diverse team of approximately 50 culinary professionals across three kitchens, as well as working closely with the janitorial and support crews.

This is a hands‑on executive leadership position requiring exceptional organization, communication, culinary expertise, and the ability to manage a high‑volume, multi‑kitchen operation.

• Provide overall leadership and direction for three kitchen operations.
• Lead, mentor, schedule, train, and develop a culinary team of approximately 50 kitchen professionals.
• Maintain consistently high standards for food quality, presentation, consistency, and execution.
• Preserve the culinary traditions and character of this historic establishment while identifying opportunities for improvement and innovation.
• Oversee daily kitchen operations, including preparation, service, sanitation, staffing, and closing procedures.
• Manage food purchasing, inventory, stock control, receiving, storage, and product rotation.
• Take responsibility for culinary logistics and supply‑chain coordination, ensuring each kitchen has the products and equipment needed to operate efficiently.
• Develop and maintain food‑cost controls, portion standards, waste‑reduction programs, and inventory procedures.
• Coordinate closely with management and other departments to ensure smooth daily operations.
• Establish and enforce kitchen standards, procedures, and accountability systems.
• Work closely with the janitorial and sanitation teams to maintain exceptional cleanliness, organization, and safety throughout all kitchen and back‑of‑house areas.
• Ensure compliance with applicable California food‑safety, sanitation, workplace, and health regulations.
• Recruit, train, motivate, and retain high‑performing culinary staff.
• Manage labor efficiently while maintaining appropriate staffing levels and service standards.
• Lead by example and create a professional, respectful, team‑oriented kitchen culture.
• Troubleshoot operational challenges quickly and effectively during high‑volume service.
• Maintain strong communication between the three kitchens and ensure consistent standards across the entire culinary operation.

• Extensive experience managing large culinary teams.
• Proven experience overseeing multiple kitchens or complex food‑service operations.
• Strong knowledge of high‑volume food production and service.
• Demonstrated expertise in inventory management, purchasing, logistics, and stock control.
• Strong understanding of food costs, labor costs, waste reduction, and operational efficiency.
• Exceptional organizational and communication skills.
• The ability to recruit, train, motivate, and hold a large team accountable.
• A strong understanding of food safety, sanitation, and kitchen standards.
• The ability to remain calm, decisive, and professional in a fast‑paced environment.
• A genuine passion for hospitality, culinary excellence, and preserving the legacy of a historic establishment.

We are looking for someone who understands that leading 50 culinary professionals across three…