Head Chef

Job Title: Head Chef Location: Alternate Ending Beer Co. - Aberdeen, NJ Reports To: Owner

Overview Alternate Ending Beer Co. is seeking a passionate and experienced Head Chef to lead our kitchen with creativity, leadership, and precision. This role is responsible for the overall culinary direction and daily operations of our back-of-house team, ensuring excellence in food quality, team culture, and guest experience. The ideal candidate thrives in a collaborative environment, has a deep appreciation for seasonal and locally inspired menus, and understands the importance of hospitality in a brewpub setting.

Key Responsibilities

• Oversee all kitchen operations, ensuring exceptional quality, consistency, and presentation of food.
• Lead the BOH team with professionalism and a team-first mindset-hiring, training, scheduling, evaluating, and, when necessary, terminating staff in alignment with company standards.
• Collaborate with the culinary team to create and execute innovative, seasonal menus that reflect AE's values and pair well with our beer.
• Manage kitchen financials, including food and labor costs, to meet budget targets.
• Monitor inventory levels, forecast needs, place orders, and oversee receiving and storage of goods.
• Ensure all kitchen equipment is maintained and coordinate service when needed.
• Work closely with FOH leadership to communicate menu changes, specials, and item shortages.
• Partner with management to develop private event menus and special offerings that showcase our beer and kitchen programs.
• Enforce health and safety standards, ensuring full compliance with all regulatory and internal policies.
• Foster a positive kitchen culture focused on accountability, respect, and continuous improvement.
• Lead by example, setting the tone for professionalism, cleanliness, urgency, and hospitality.

Physical Requirements

• Must be able to stand or walk for up to 10+ hours per shift.
• Must be able to lift up to 50 lbs., bend, push, pull, kneel, and climb.
• Must be able to work in a hot, fast-paced, and occasionally loud environment.

Qualifications

• 5+ years of professional culinary experience, including 2 years in a leadership role.
• Proven success managing food and labor costs in a high-volume kitchen.
• Strong understanding of kitchen sanitation, food safety, and health code compliance (ServSafe certified).
• Excellent communication and leadership skills with the ability to build and inspire a cohesive team.
• Highly organized with strong time-management and problem-solving abilities.
• Familiarity with restaurant financials, ordering systems, and basic computer skills
• A passion for seasonal, local, and high-quality ingredients.
• Comfort with naturally leavened and yeasted doughs a major plus.
• Bilingual (English/Spanish) preferred.

Schedule & Working Conditions

• Full-time, on-site role.
• Must be available to work evenings, weekends, and holidays as needed.
• Collaborative work environment where everyone is encouraged to contribute ideas and take ownership.

Perks & Benefits

• Competitive salary based on experience
• Medical, dental, and vision insurance
• Paid time off
• Bonus program
• Employee discounts
• Referral bonus program

Required background & drug screening