Head Chef

Lead Chef / Kitchen Manager Red Hook Barrel Yard | Brooklyn, NY Salary: $80,000 - $95,000 annually | Full-Time About the Opportunity Red Hook Barrel Yard is seeking an experienced, motivated, and hands-on Lead Chef / Kitchen Manager to oversee culinary operations for our unique multi-concept hospitality destination in Red Hook, Brooklyn. Our kitchen supports three distinct experiences—the winery, cidery, and distillery—each with its own service needs and guest expectations. We are looking for a strong culinary leader who understands that running a successful kitchen requires more than producing great food. It requires building a dependable team, managing costs, maintaining consistency, and taking complete ownership of day-to-day operations. This is not a desk job. While administrative responsibilities are an important part of the position, we need someone who is comfortable cooking on the line, leading service, and working alongside their team. We believe the best kitchen leaders lead by example. This is an excellent opportunity for an experienced sous chef ready to take the next step or an established kitchen manager looking to take ownership of a dynamic, growing operation. Key Responsibilities Kitchen Leadership & Operations Oversee daily kitchen operations supporting the winery, cidery, and distillery. Recruit, train, develop, and retain a strong, reliable culinary team. Lead by example, working actively on the line and supporting the team during busy services. Establish clear expectations for performance, accountability, cleanliness, and professionalism. Ensure consistent food quality, presentation, portioning, and execution across all concepts. Develop and implement effective kitchen systems, prep procedures, and operational standards. Maintain an organized, efficient, and service-driven kitchen environment. Financial Management & Cost Control Take ownership of food cost, purchasing, inventory management, and waste reduction. Manage kitchen labor costs through thoughtful scheduling, productivity, and staffing efficiency. Monitor sales trends and adjust staffing and purchasing accordingly. Develop and maintain relationships with vendors, negotiate pricing, and ensure competitive purchasing. Implement effective inventory controls, recipe costing, and portion standards. Review weekly financial performance with the Director of Operations and identify opportunities to improve profitability. Take accountability for achieving established food cost and kitchen labor targets. Maintain a strong understanding of how food cost, labor cost, and purchasing decisions impact the overall financial health of the business. Menu Development & Quality Control Work collaboratively with leadership to refine and develop menus appropriate for each concept. Balance creativity and quality with operational efficiency and profitability. Establish standardized recipes, preparation methods, and plating specifications. Maintain consistency across all services, including high-volume periods and private events. Identify opportunities to improve menu execution, kitchen workflow, and overall guest satisfaction. Staff Development & Accountability Build a positive, professional kitchen culture rooted in teamwork and accountability. Train and mentor cooks, helping develop their technical skills and leadership potential. Create efficient schedules that balance business demands with labor budgets. Conduct regular performance evaluations and address issues proactively. Foster strong communication between the kitchen, FOH management, and events teams. Food Safety & Compliance Maintain exceptional standards of sanitation, cleanliness, and food safety. Ensure compliance with NYC Department of Health regulations. Oversee proper food storage, labeling, rotation, and equipment maintenance. Maintain a safe and organized working environment. Qualifications Minimum 3–5 years of progressive professional kitchen experience, including a leadership or super…

View the full posting and apply