Roberta’s is seeking experienced chefs who are passionate about working with top-quality ingredients, minimal intervention wines, and an evolving, aspirational menu. If you thrive in a fast-paced, creative kitchen where collaboration and craftsmanship come first, this is your place. We take pride in doing things the right way — from butchering our own meats and hand-stretching cheese to baking fresh bread daily. Every dish we serve is truly a labor of love.
Responsibilities:
Lead and work across all kitchen stations, including prep, expo, colds, pasta, grill, deck, pizza oven, and any new stations introduced
Set and maintain high standards for safe work habits and DOH (Department of Health) compliance
Prepare staff for DOH inspections and manage kitchen operations during inspections
Manage administrative tasks such as staff scheduling, payroll, and other operational duties
Collaborate with ownership and executive chefs on menu and recipe development for current and future locations
Uphold company standards in food quality, presentation, facility appearance, cleanliness, and sanitation
Maintain clear, consistent communication with kitchen and front-of-house teams
Train and develop both hourly staff and managers in technical skills, leadership, and professional growth
Monitor and manage labor to align with business needs and labor targets
Serve as a mentor and culture leader within the kitchen team
Qualifications:
Minimum of 3 years of kitchen management experience in high-performing or aspirational restaurants
Proven ability to manage multiple tasks efficiently and effectively
Strong leadership presence and natural team-building skills
Comfortable being a vocal agent for change and continuous improvement
Solid understanding of food cost control and other key kitchen metrics
Tech-savvy, with experience using modern kitchen or restaurant management systems
Valid Food Handler’s certificate that meets local health department requirements
Exceptional attention to detail in food preparation, cleanliness, and kitchen operations
Passion for people – a true talent scout who values hiring, coaching, and developing others
Positive attitude with a no-bad-vibes approach to teamwork and leadership
The employment of Chef is projected to grow 25% every year in USA much faster than the average of all occupations according to USA Bureau of Labor Statistics.
5. How do I become a chef?
High school diploma or GED in Culinary is preferred. Also, obtain practical experience in restaurant kitchen.
