We are hiring an experienced and passionate, full-time Head Chef at our family owned and run Brooklyn restaurant, Winona’s. Having been open for just over two years, Winona’s has established itself as a neighborhood staple as well as a worthy destination restaurant.

Winona's serves seasonal, produce driven food and focuses on natural wine. Our menu changes often and we are committed to working with and developing relationships with farms and other purveyors. We are looking for a Head Chef with a passion for and strong knowledge of seasonal produce as well as experience working with classic techniques and flavors.

Compensation is dependent on experience and will start from $85,000 gross per annum plus benefits.

The ideal candidate is:

Dynamic, personable, respectful and kind
Committed to fostering a respectful and inclusive work environment while upholding the company’s zero tolerance harassment policy
An open and clear communicator
Someone who leads with integrity
Ambitious and innovative
Committed to working together with the owners and managers toward thoughtful, sustainable growth of the brand and business

Must have ample and relevant experience in Head Chef positions. This role will require both administrative and culinary expertise. The candidate will be expected to:

- Confidently lead a kitchen team of fifteen + employees - line cooks, prep cooks etc.
Train new hires
Manage kitchen schedule
Hire and dismiss staff
Conduct regular meetings and check ins with staff members
Carry out payroll each week for full kitchen team
Have thorough working knowledge of and commitment to upholding NYC labor laws
Ensure a very high standard of cleanliness across the board in accordance with DOH protocol - an NYC food handlers card is a must.

Create and implement a sustainable and financially viable culinary program
Carry out R&D for new dishes and menu changes.
Manage inventory - minimize waste and utilize byproducts wherever possible.
Develop solid working relationships with purveyors.
Be diligent regarding costing, ensuring food budget is kept consistently at a certain level.
Present weekly projections to owners and management as well as P&L reports.