Head Chef
Tilray Brands, Inc.
June 26, 2026
On-site
Bend, OR
Other
Position Summary:
Executive Head Chef provides overall culinary leadership and execution for kitchen operations, including dining, catering, and banquet services. Drives menu innovation, food quality, cost control, and team development; ensures seamless high-volume/event execution and efficient labor management.
Duties & Responsibilities:
- Oversee and execute kitchen opening/closing procedures.
- Take 100% responsibility for quality of product served.
- Interview, hire, onboard, and train kitchen employees.
- Plan menus and utilize food surpluses based on guest counts, marketing conditions, and dish popularity.
- Oversee food procurement and monitor/maintain inventory.
- Collaborate with restaurant management to coordinate front-of-house and back-of-house operations.
- Enforce consistent quality and safety standards.
Required/Preferred Skills & Abilities:
- Advanced cooking techniques, flavors, and presentation.
- Ability to execute consistent, high-quality dishes under pressure.
- Menu development (seasonal, cost-effective, brand-aligned).
- Knowledge of dietary restrictions and food trends.
- Leadership: trains/coaches staff, holds team accountable, manages conflict, builds a positive culture.
- High-volume/banquet execution: precise prep lists/pars/ordering; manage multiple events; keep kitchen clean/ready; prioritize during peak hours.
- Business acumen: controls food cost/waste/inventory; labor management and scheduling; understands P&L.
- Strong communication, problem-solving, attention to detail, and accountability.
Education & Experience:
- Culinary degree preferred (not required).
- 5+ years kitchen management experience with menu development and business/budgeting background required.
Physical Requirements:
- Hot/wet/humid/loud environment; frequent standing/walking/bending/stooping and lifting up to 60 lbs repetitively; ability to handle large quantities of food and equipment by hand.
Executive Head Chef provides overall culinary leadership and execution for kitchen operations, including dining, catering, and banquet services. Drives menu innovation, food quality, cost control, and team development; ensures seamless high-volume/event execution and efficient labor management.
Duties & Responsibilities:
- Oversee and execute kitchen opening/closing procedures.
- Take 100% responsibility for quality of product served.
- Interview, hire, onboard, and train kitchen employees.
- Plan menus and utilize food surpluses based on guest counts, marketing conditions, and dish popularity.
- Oversee food procurement and monitor/maintain inventory.
- Collaborate with restaurant management to coordinate front-of-house and back-of-house operations.
- Enforce consistent quality and safety standards.
Required/Preferred Skills & Abilities:
- Advanced cooking techniques, flavors, and presentation.
- Ability to execute consistent, high-quality dishes under pressure.
- Menu development (seasonal, cost-effective, brand-aligned).
- Knowledge of dietary restrictions and food trends.
- Leadership: trains/coaches staff, holds team accountable, manages conflict, builds a positive culture.
- High-volume/banquet execution: precise prep lists/pars/ordering; manage multiple events; keep kitchen clean/ready; prioritize during peak hours.
- Business acumen: controls food cost/waste/inventory; labor management and scheduling; understands P&L.
- Strong communication, problem-solving, attention to detail, and accountability.
Education & Experience:
- Culinary degree preferred (not required).
- 5+ years kitchen management experience with menu development and business/budgeting background required.
Physical Requirements:
- Hot/wet/humid/loud environment; frequent standing/walking/bending/stooping and lifting up to 60 lbs repetitively; ability to handle large quantities of food and equipment by hand.