Regional Head Chef at AB InBev in Los Angeles, CA

Job description

Dreaming big is in our DNA. It’s who we are as a company. It’s our culture. It’s our heritage. And more than ever, it’s our future. A future where we’re always looking forward. Always serving up new ways to meet life’s moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do? SALARY: $78,000 - $84,000, bonus eligible SHIFT: Pub operating hours range between 11am – 11pm​​ Flexibility is required, as days worked may vary from week to week Shift rotation periodically to cover pub needs Nights, weekends, & holidays required LOCATION: Golden Road - Atwater & Grand Central Market Brew Pubs COMPANY: We are home to the nation’s most iconic beer and beyond beer brands, including Michelob ULTRA – America’s #1 top-selling beer – as well as Busch Light, Budweiser, Bud Light, Stella Artois, Cutwater Spirits, and industry-leading craft brands. From our longstanding efforts to support American farmers, military, veterans, and first responders, to emergency drinking water donations and responsible drinking programs, we are guided by our commitment to the communities we call home and the 65,000 hardworking Americans who bring our beer to life. We are powered by a team that shares our passion to create a future with more cheers. Are you ready to join a team that dreams as big as you do? ROLE SUMMARY: As the Regional Head Chef, you will provide strategic culinary leadership across two locations, ensuring consistency in food quality, service standards, operational execution, and team development. You will play a critical leadership role in overseeing kitchen operations, managing and mentoring culinary teams, and driving a culture of excellence in both kitchens. In addition to directing daily operations and maintaining food quality and safety standards, you will be responsible for inventory management and purchasing, labor and cost control, menu execution, private and special events, and leading teams through high-volume service. This is a hands-on, team-focused leadership role requiring strong organizational skills, a passion for hospitality, and the ability to successfully oversee multiple locations while delivering exceptional guest experience JOB RESPONSIBILTIES: BOH Leadership: Oversee day-to-day BOH operations, ensuring kitchen efficiency, cleanliness, and team performance. Food Quality & Consistency: Ensure all dishes meet brand standards for quality, presentation, and timing. Staff Supervision: Lead by example, manage line staff, prep cooks, and dish team to maintain performance and morale. Training & Development: Train new team members and provide ongoing coaching to ensure consistency, speed, and compliance. Ordering & Inventory: Do weekly inventory counts, place supplier orders, and assist inventory management to reduce waste and control food cost. Event Execution: Ensure proper execution of all FOH events including placing orders, prepping and maintaining quality standards during private and brand events. Sanitation & Safety: Uphold strict adherence to health codes, sanitation practices, and safety procedures. Cross-Team Collaboration: Work closely with FOH leadership and management to ensure smooth communication and service execution. JOB QUALIFICATIONS: High School Diploma or equivalent required. 3-4 years of leadership experience in a high-volume kitchen environment. ServSafe Manager Certification (required). Strong communication and team leadership skills. Organized, detail-oriented, and calm under pressure. Proficient in kitchen operations, prep systems, and safety protocols. Experience with inventory systems and supplier ordering. Event/Catering experience (preferred). Standing and walking for long periods (often 6-8+ hours per shift). Able