Head Chef

At Eureka! we make people feel good and feel alive through our shared values of Energy, Discovery, Community. Eureka! is an expression of delight in finding, discovering, or solving something and this exclamation of joy starts with you.

Our values driven culture is full of passionate people serving those hungry to discover a local blend of America’s best. Many of our guests are joining us for the items they crave or offerings they wish to explore. Our aim is to attract and hire talent that provides an enthusiastic experience for all our guests while being a great co-worker for their teammates.

If this sounds like you, keep reading!

The Head Chef leads and oversees all daily kitchen operations, ensuring consistent food quality, presentation, cleanliness, and compliance with Company standards. This role develops the culinary team, manages food and labor costs, maintains a safe and organized kitchen, and delivers an exceptional guest experience through efficient, high-quality execution. 

• Demonstrates strong leadership and passion for Eureka!’s culture — EDC!
• Must be at least 21 years of age.
• Food Manager Certification required.
• Minimum of 5 years of culinary leadership experience in a high-volume restaurant.
• Proven ability to lead, train, coach, and develop culinary managers and team members.
• Strong knowledge of food quality, safety, sanitation, inventory, and kitchen operations.
• Experience managing food costs, labor, ordering, production, and waste.
• Strong communication, organization, decision-making, and problem-solving skills.
• Ability to maintain consistency, accountability, and operational excellence.
• Consistent attendance, punctuality, and flexibility to support business needs.
  
  

• Financial operations: Achieve restaurant objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions; Effective use of schedule templates
• Cost control: Review portion control and quantities of food preparation; minimize food, paper (non-food goods) and labor waste; execute accurate inventories on a regular basis.
• Litigation control: Avoid legal challenges by conforming to Alcoholic Beverage Commission (ABC) regulations; federal, state, county and city codes, laws and regulations; and landlord lease requirements
• Safety/Sanitary standards: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with all safety/sanitary legal regulations; develop and implement disaster plans; maintain security and sprinkler systems; maintain parking lot, walkways and exits.
• Ambiance control: Maintain restaurant ambiance by controlling restaurant lights, light dimmers, background music; proper table set up with table tents, sugar caddies, silverware; monitoring proper temperature on thermostat and window doors open/closed; live music setup and maintenance
• Continuing education: Update job knowledge by participating in educational opportunities, reading professional publications, maintaining professional networks, and participating in professional organizations.

Physical Demands & Work Environment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast paced and congested environment that will occasionally be loud, hot, cold and/or physically demanding. Position requires occasional travel that may consist of driving and/or airplane flights for a period of one or more days therein requiring one or more overnight stays; notice of travel may be given with very short notice. Position requires occasional training that may take place on or off-site, by phone and/or online.

At-Will Statement & Job Description Disclaimer: This position is at-will. Sous Chefs have the right to resign at any time, for any reason, with or without notice, with or without cause. Likewise, Eureka! has the right to terminate employment at any time, for any reason, with or without notice, with or without cause. This at-will employment relationship will remain in full force and effect notwithstanding any changes that may occur in position, title, pay or other terms or conditions of my employment with Eureka!. This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. However, this job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position. Nonessential functions of the job may be required to perform other related duties as assigned.

• Demonstrates strong leadership and passion for Eureka!’s culture — EDC!
• Must be at least 21 years of age.
• Food Manager Certification required.
• Minimum of 5 years of culinary leadership experience in a high-volume restaurant.
• Proven ability to lead, train, coach, and develop culinary managers and team members.
• Strong knowledge of food quality, safety, sanitation, inventory, and kitchen operations.
• Experience managing food costs, labor, ordering, production, and waste.
• Strong communication, organization, decision-making, and problem-solving skills.
• Ability to maintain consistency, accountability, and operational excellence.
• Consistent attendance, punctuality, and flexibility to support business needs.