Park 1039 Wine Bar & Restaurant seeks head chef/ kitchen manager
- San Luis Obispo, California
- Full Time
Location: Park 1039 (25 seat restaurant (SMALL))
We are seeking a skilled, organized, and creative Head Chef / Kitchen Manager to lead all back-of-house operations. This role is responsible for executing a consistent, high-quality menu while maintaining strong cost controls and efficient kitchen systems.
The ideal candidate is both a hands-on cook and a strategic operatorsomeone who can lead a team, manage inventory, and evolve the menu seasonally while keeping execution tight and profitable.
Kitchen Operations
Oversee all day-to-day back-of-house operations
Ensure consistent food quality, presentation, and timely execution
Maintain a clean, organized, and compliant kitchen environment
Menu Development
Develop and execute seasonal menus aligned with the wine program
Create dishes that are efficient, cost-effective, and operationally scalable
Collaborate on specials and event menus
Prep & Execution
Oversee ingredient prep and kitchen workflows
Establish prep systems and par levels to ensure smooth service
Step in on the line as needed during service
Inventory & Ordering
Manage ordering of all food, ingredients, and kitchen supplies
Track inventory levels and minimize waste
Build and maintain relationships with vendors
Food Cost Management
Monitor and control food costs, portioning, and margins
Price menus appropriately to meet profitability targets
Identify opportunities to improve efficiency and reduce waste
Team Leadership
Hire, train, and manage kitchen staff
Create staff schedules and manage labor costs
Foster a positive, accountable, and team-oriented culture
Qualifications
Minimum 3 years experience in a Head Chef, Sous Chef, or Kitchen Manager role
Strong understanding of food cost control, inventory systems, and kitchen operations
Experience with seasonal menu development and small-plate formats preferred
Ability to lead a team in a fast-paced environment
Highly organized, reliable, and detail-oriented
Food safety management certification required
We are seeking a skilled, organized, and creative Head Chef / Kitchen Manager to lead all back-of-house operations. This role is responsible for executing a consistent, high-quality menu while maintaining strong cost controls and efficient kitchen systems.
The ideal candidate is both a hands-on cook and a strategic operatorsomeone who can lead a team, manage inventory, and evolve the menu seasonally while keeping execution tight and profitable.
Kitchen Operations
Oversee all day-to-day back-of-house operations
Ensure consistent food quality, presentation, and timely execution
Maintain a clean, organized, and compliant kitchen environment
Menu Development
Develop and execute seasonal menus aligned with the wine program
Create dishes that are efficient, cost-effective, and operationally scalable
Collaborate on specials and event menus
Prep & Execution
Oversee ingredient prep and kitchen workflows
Establish prep systems and par levels to ensure smooth service
Step in on the line as needed during service
Inventory & Ordering
Manage ordering of all food, ingredients, and kitchen supplies
Track inventory levels and minimize waste
Build and maintain relationships with vendors
Food Cost Management
Monitor and control food costs, portioning, and margins
Price menus appropriately to meet profitability targets
Identify opportunities to improve efficiency and reduce waste
Team Leadership
Hire, train, and manage kitchen staff
Create staff schedules and manage labor costs
Foster a positive, accountable, and team-oriented culture
Qualifications
Minimum 3 years experience in a Head Chef, Sous Chef, or Kitchen Manager role
Strong understanding of food cost control, inventory systems, and kitchen operations
Experience with seasonal menu development and small-plate formats preferred
Ability to lead a team in a fast-paced environment
Highly organized, reliable, and detail-oriented
Food safety management certification required
Job ID: 523562392
Originally Posted on: 6/4/2026
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