HEAD CHEF – FARM BELL KITCHEN

Rare Stability | Elite Hours | Above-Market Pay | Excellent Staff

Farm Bell Kitchen has an immediate opening for a HeadChef to run our high-volume, Southern-inspired brunch restaurant in Charlottesville. Farm Bell has been named “Charlottesville’s Best Brunch” for five consecutive years. This is a unique opportunity to join a restaurant defined by long-term operational success and a supportive culture.  

A Legacy of Stability
We are not a restaurant with high turnover. Our current Chef has been with us for eight years and is only moving on to step away from the hospitality industry entirely. We have spent nine years perfecting a dialed-in, efficient, and high-performing kitchen system that serves more than 70,000 guests annually. We are looking for a professional leader to take over this well-oiled machine and maintain its excellence.  

Why You’ll Love This Role

• The Best Schedule inHospitality (7:30 AM – 3:30 PM): Enjoy a truly family-friendly work-life balance. With our restaurant open from 8 AM to 2 PM daily, you will consistently be home for family in the afternoons.

• Above-Market Compensation: We offer a highly competitive base salary ($65k to $75k depending on experience).  

• Performance Bonuses: Earn additional quarterly bonuses tied to food cost, labor management, and revenue growth.  

• A Supportive Environment: We believe in a collaborative culture where owners are present and hands-on to support the team during busy shifts. 

• Healthcare Plan and Paid Time Off

On-The-Job Training: During your first month on the job, you will train alongside the out-going Head Chef, and work with the remaining Kitchen Manager and staff to ensure you are fully immersed and comfortable with your role. 

Position Overview
We are seeking a composed, organized, and communicative leader to manage our kitchen team of 10–15 staff. This is a systems-focused position ideal for someone who thrives in structure and high-volume environments—often serving more than 400 guests in a single 6-hour weekend shift.  

Key Responsibilities

• Culinary Operations

  • Oversee daily kitchen operations for a Southern-inspired brunch menu.  

  • Maintain consistency, portioning, garnish and quality across all dishes.  

  • Ensure prep, line, and expo run smoothly during high-volume service.  

  • Jump on the line when necessary — though strong team management reduces the need.  

• Systems & Cost Management

  • Vendor Management & Truck Orders: Direct all vendor relationships and manage the accurate ordering of inventory to meet service demands.

  • Equipment Maintenance & Repair Management: Oversee the upkeep of all kitchen equipment and coordinate necessary repairs to ensure zero operational downtime.

  • Maintain food and labor costs within established targets.  

  • Reduce waste through forecasting and tight prep management.  

  • Maintain compliance with all safety, sanitation, and operational systems.  

Staff Leadership

• Lead a kitchen team of 10–15 cooks and support staff.  

• Partner closely with an existing Kitchen Manager.  

• Foster a calm, communicative, team-centered environment.  

• Provide training, accountability, and coaching.  

• Maintain open lines of communication with ownership and FOH team.
  

Qualifications

• Prior experience as a Chef, Executive Sous, or Kitchen Manager in a high-volume setting is required.  

• Ability to lead a team calmly through intense rushes.  

• Strong understanding of food/labor cost management and waste control.  

• A "guest-first" mindset and a positive leadership style.

• You must be at least 16 years of age.

• You have the ability to maintain a professional appearance and a positive demeanor in a fast paced, energetic atmosphere.

• You’re organized, dependable, and punctual.

• You have excellent communication skills and proper phone etiquette.

• You have excellent time management, prioritization, and problem-solving skills.

• You are a steward for kindness and great hospitality.

• Deliver food and drink to guests in an accurate, professional, and timely manner.

• Keep wait-stations stocked and immaculate.

• Pre-bus, bus, clean, and reset tables correctly and efficiently.

• Maintain open communication with all team members to ensure ease of service. 

• You are a steward for kindness and great hospitality.

• You have the ability to maintain a professional appearance and a positive demeanor in a fast paced, energetic atmosphere.

• You’re organized, dependable, and punctual.

• You can anticipate the needs of fellow staff and guests.

• You must be able to lift and carry at least 25 pounds and stand and walk for extended periods of time.

As an Event Server you continually strive to anticipate and exceed the expectations of all guests, going out of your way to ensure a positive experience.

JOB DESCRIPTION:

Perform set-up and breakdown for events as instructed by the Event Manager. Provide food and beverage service according to company standards. Maintain a clean back-of-house area. Alert Event Manager of any potential challenges to our guest’s dining experience.

JOB SKILLS AND REQUIREMENTS:

Must possess strong multi-tasking and prioritization abilities. Thrives in a demanding, fast-pace, high-volume environment while maintaining a hospitable, positive attitude. Must be punctual, responsible, and reliable. Must be professional in decorum and appearance.

Job Skills & Requirements:

• You are 18 or older.

• You have some kitchen experience.

• You’re dependable, honest, and professional. 

• You have excellent time management and prioritization skills.

• You are able to keep your workstation clean, organized and tidy.

• You work well as part of a team and are able to work independently.

• You’re familiar with the following tools: gas ovens, knives, grinders, graters, blenders, slicers, commercial dishwashers, ranges, hood systems, smokers, thermometers.