Job Title: Head Chef
Employment Type: Full-Time
Location: Nevada City, CA | On-site at Stone House
Website: stonehouse.io
About Us:
Stone House is a historic farm-to-table venue and culinary destination located in the heart of downtown Nevada City. Our space hosts private events, weddings, retreats, and pop-up dinners. We are dedicated to seasonal, locally sourced ingredients and offering guests a distinctive and memorable food experience. We are currently seeking a long-term Head Chef to lead our culinary operations with a strong emphasis on catering and fine dining execution.
Position Overview:
The Head Chef oversees all kitchen and back-of-house operations. This includes developing and executing seasonal menus, managing catering for weddings and private events, supervising staff, ensuring food safety compliance, and supporting budgetary and administrative tasks. This role is hands-on and collaborative, requiring leadership, creativity, and high-level culinary skill.
Key Responsibilities:
Design and execute creative, seasonal menus for a variety of service types: brunch, lunch, dinner, and catered events
Lead kitchen operations for both fine dining and large-scale catered events, ensuring consistency and quality
Hire, train, schedule, and manage all kitchen staff
Maintain inventory, order supplies, and source fresh, local ingredients in collaboration with trusted vendors and farms
Monitor food cost, waste reduction, and kitchen efficiency to align with budgetary goals
Maintain cleanliness and sanitation according to current food safety standards and regulations
Work closely with the Events Manager and administrative team to design and deliver special menus for weddings, retreats, celebrations, and community gatherings
Uphold a positive and respectful kitchen culture, fostering communication and professionalism
Requirements:
Minimum of 5 years experience as a Head Chef in high-volume or event-based kitchens
At least 2 years of experience in a fine dining, upscale, or farm-to-table establishment
Demonstrated success leading culinary teams and managing kitchen operations
Expertise in catering and event production, including timing, scaling, and presentation
Strong organizational, communication, and leadership skills
ServSafe certification or ability to obtain
Availability to work evenings, weekends, and flexible event-driven schedules
Preferred Qualifications:
Culinary degree or vocational training
Baking skills
Administration Experience
Strong background in menu costing and kitchen budgeting
Experience with dietary restrictions and designing inclusive menus (e.g., vegan, gluten-free)
Familiarity with local, seasonal sourcing and vendor negotiation
