JOB OPENING – Head Chef at VooDoo Brewing

Role Overview

In a brewpub, the food shouldn’t just be an afterthought to the beer—it should elevate it. The Head Chef is responsible for a kitchen that produces “elevated pub fare” that pairs perfectly with the house brews, all while maintaining strict cost controls.

Key Responsibilities

• Menu Development: Create seasonal menus that incorporate the brewery’s products (e.g., spent grain pretzels, stout-braised ribs, IPA vinaigrettes).
• Kitchen Operations: Oversee all BOH operations, including prep, line execution, and plating standards.
• Inventory & Cost Control: Manage food waste, negotiate with vendors, and maintain a target Food Cost Percentage.
• Quality Control: Ensure every plate leaving the window meets the brand’s standards for flavor and presentation.
• Safety & Sanitation: Maintain a “Health Inspector-ready” kitchen at all times (HACCP compliance).

Requirements

• 3+ years as a Sous Chef or Head Chef in a fast-paced, scratch-kitchen environment.
• Proven ability to manage food costs and labor budgets without sacrificing quality.
• A collaborative spirit—willing to work with the Brewer on “beer dinner” pairings.

Vibe Check

A leader who builds a culture of respect in the kitchen, rather than one of “Gordon Ramsay” shouting.

Apply at https://columbus.voodoobrewery.com/join-our-team or send an email to voodoocolumbus@vbcpubs.com along with a copy of the latest profile and contact information.