Let It Be is a unique bar/restaurant located in downtown Waukesha featuring live bands every Friday and Saturday. As the Head Chef you will be responsible for overseeing all restaurant operations. Use your knowledge and creativity to bring an exciting experience to our guest.

Position Overview:

As the Head Chef, you’ll be responsible for overseeing all kitchen operations—from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience.

Key Responsibilities:

• Leadership: Direct daily restaurant operations and manage the back of house and front of house team.

• Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant’s concept and goals

• Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency

• Staff Training and Development: Hire, train, and mentor staff to create a strong, collaborative team culture

• Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste

• Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe Manager certification required) (TIPS certification through the city of Waukesha recommended)

• Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives

• Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally

What We’re Looking For:

• Experience: Minimum 3+ years as a Head Chef, Executive Chef, or Senior Sous Chef.

• Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations

• Leadership and Team Management: Ability to train, motivate, and manage a team with professionalism and energy

• Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes

• Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships

• Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment

• Communication Skills: Clear, professional communicator with staff, vendors, and leadership