Head Chef

Engrained is a locally owned microbrewery and from-scratch, farm-to-table restaurant. We’re looking for a hands-on kitchen leader whose primary strength is managing and developing people
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Our business is growing, including launching a new BBQ operation at the Scheels Sports Park in spring 2027. You’ll lead a shared kitchen team across both locations, working directly with ownership to deliver consistent food and build a dependable team.

• $65,000–$75,000 base salary
  , based on experience and qualifications
• Up to $10,000 in annual performance bonus potential
• Target schedule of 45 hours per week
• Three weeks of paid time off
• Monthly reimbursement toward individually purchased health insurance
• Training & development, employee discounts, and more

• Set clear expectations, communicate priorities, and follow through consistently
• Coach employees through regular feedback, hands‑on training, and recognition of good work
• Address performance issues and conflict promptly, fairly, and respectfully
• Build a team culture of trust, teamwork, and accountability, leading by example in attitude and work habits
• Delegate effectively and develop employees and shift leaders to take ownership of their work
• Hire and retain dependable employees, providing the training and support they need to succeed

• Schedule the shared team and coordinate prep, production, and service for the restaurant and park BBQ operation
• Manage ordering, inventory, waste, and costs to drive financial and operational results
• Maintain food safety, sanitation, cleanliness, and equipment care standards
• Contribute to a kitchen environment that inspires operational excellence

• Work alongside employees during prep and service, setting standards for quality, organization, and urgency
• Ensure consistent execution of recipes, portions, and presentation
• Execute our established core menu and develop specials and features

• At least two years of kitchen leadership experience as a Sous Chef, Kitchen Manager, Head Chef, or comparable supervisor
• Recent cooking experience in a high volume, full-service, from-scratch restaurant
• Must be able to execute all stations as well as organizing and monitoring other cooks
• Working knowledge of purchasing, inventory, recipe costing, and food and labor cost control
• Demonstrate proficiency with POS systems, scheduling software, ordering and inventory systems, and Microsoft Office
• Availability for evenings and weekends, including Sundays, and ability to work at both locations
• Must be able to lift and carry supplies and cases weighing up to 50 lbs
• Must be able to walk and be "on your feet" for up to 10 hours