Head Chef

Harbor & Vine is looking for a Head Chef to run the pass at our flagship waterfront room. You'll own the menu end to end, from sourcing with local growers and day-boat suppliers through to plating on a busy Saturday night. We serve around 180 covers on a weekend evening, and the kitchen is a team of eleven.

This is a senior role with real ownership. You set the standard, and you'll have the budget and the autonomy to hit it.

What you'll do

• Design and cost a seasonal menu that changes four times a year, plus a weekly specials board.
• Lead, hire, and develop a brigade of eleven, including two sous chefs.
• Own food cost, ordering, and supplier relationships; we target a 28% food cost.
• Run service on the pass, keeping ticket times under twelve minutes at peak.
• Keep us at the top of our food-safety rating, with no exceptions.

What we're looking for

• Five or more years in a senior kitchen role, at least two of them leading a team.
• A track record of managing food cost without cutting quality.
• Calm under pressure. The pass sets the tone for the whole room.
• Food handler certification, or the ability to get one before you start.

What we offer

• Health, dental, and vision from day one.
• Two consecutive days off each week, genuinely protected.
• A share of the service charge pool, typically $6,000 to $9,000 a year.
• Paid time off that grows with tenure, starting at three weeks.