Full Time – 5 days a week

The Head Chef at Bar Rascal is responsible for overall kitchen management, ensuring operational efficiency, high-quality culinary output, and a well-structured team. This role requires an experienced, process-oriented leader with excellent work culture, capable of using digital tools and software to manage budgets, staff, inventory, and operational planning effectively.

KEY RESPONSIBILITIES:

Kitchen Operations & Production

• Oversee daily kitchen operations for breakfast and evening service.
• Ensure consistent quality, portion control, and presentation of all dishes.
• Lead mise en place, preparation, and plating processes.
• Plan production schedules to match service and event requirements.

Menu Development & Creativity

• Design, create, and refine menus aligned with Bar Rascal’s concept and seasonal ingredients.
• Innovate dishes that pair well with natural wines while maintaining efficiency and quality.
• Track customer feedback and trends to continuously evolve menu offerings.

Team Leadership & Development

• Recruit, train, mentor, and develop kitchen staff.
• Foster a positive team culture, clear communication, and accountability
• Conduct performance reviews and manage career progression.

Operational Management & Tools

• Create and manage staff rotas using online shift planning tools.
• Track and manage inventory using software and Excel spreadsheets.
• Maintain digital records for menus, recipes, and operational processes.
• Implement and monitor SOPs, hygiene standards, and kitchen workflows.

Financial Management

• Develop, monitor, and control kitchen budgets, including food cost, labor, and waste management.
• Calculate menu costs, maintain profitability targets, and track financial performance in Excel or similar tools.
• Identify cost-saving opportunities while preserving quality standards.

Events & Coordination

• Coordinate with Front of House and events team for special events and private dining
• Ensure smooth execution of events with attention to detail and operational efficiency.

SKILLS & ATRIUBUTES:

• Strategic thinker with leadership and motivational abilities.
• Highly organized and process-oriented, capable of managing multiple priorities.
• Strong communication and sense of humor
• Problem-solving and decision-making skills
• High standards for quality, hygiene, and operational excellence.
• Comfortable with digital tools, software, and online platforms for kitchen management.

QUALIFICATIONS & EXPERIENCE:

• Minimum 3 years as a Sous Chef or 2 years as a Head Chef in high-volume, established restaurants.
• Proven experience in kitchen management, team leadership, and operational oversight.
• Strong financial acumen: budget creation, cost tracking, and menu pricing.
• Skilled in Excel, online shift planners, and basic operational software tools.
• Experience in menu development and food innovation
• Fluent in spoken and written English

WHAT WE OFFER:

• A leadership role in one of the best natural wine bars in Poland and worldwide, combining great wine and cuisine at the highest level
• Competitive salary based on experience and skills
• Opportunity to shape kitchen operations, implement processes, and build a high-performing team.
• Creativity in menu development and operational innovation
• Collaborative work environment with opportunities for growth during Bar Rascal’s expansion
• Co-creation of culinary pop-up events alongside renowned international chefs
• Team wine tastings
• Employee discounts
• Paid vacation leave (for selected forms of cooperation)

If you feel that you would be a great fit for this role, we are waiting for your application via this form