Job Description

Pay: $25.00 - $40.00 per hour

Job description:

Position Overview

The Scenic Lounge is seeking an experienced Executive Chef for a focused 2-month contract engagement. This is not a traditional line-leading role — the primary mandate is to build the operational backbone of our kitchen. The successful candidate will design, document, and implement the systems, recipes, and procedures that will allow our kitchen to run consistently long after the contract ends.

This role is ideal for a seasoned culinary professional who enjoys the build-out phase of a kitchen operation: someone who thinks in systems, writes clearly, and takes pride in leaving behind documentation that any future chef or cook can pick up and execute.

Core Deliverables

By the end of the contract, the Executive Chef will hand off the following completed assets to ownership:

1. Recipe & Build Book A complete, standardized recipe for every item on the menu, including exact formulas (weights and measures), prep steps, cook steps, plating instructions, portion sizes, allergen flags, and target food cost per plate. Each recipe should be written so a new cook can produce the dish to spec without verbal instruction.

2. Kitchen Opening Procedures A documented opening checklist covering equipment startup, temperature checks, prep priorities, station setup, par-level verification, and pre-service line checks.

3. Mid-Shift Responsibilities Clear documentation of mid-shift duties including restocking protocols, temperature logging, sanitation checkpoints, communication standards with front-of-house, and quality control checks during service.

4. Kitchen Closing Procedures A documented closing checklist covering breakdown, cleaning standards, equipment shutdown, food storage and labeling, waste tracking, prep notes for the next shift, and end-of-night reporting.

5. Staffing & Scheduling Framework A staffing model that defines roles, shift structures, coverage requirements by day-part, and a scheduling template that ownership can maintain going forward. Includes recommended headcount, skill requirements per position, and a basic training pathway for new hires.

6. Kitchen Management Systems Inventory and ordering procedures, par sheets, vendor contact list, receiving protocols, and a basic food cost tracking method.

Responsibilities During the Contract

• Observe current kitchen operations and identify gaps in process, consistency, and efficiency
• Develop and test every menu item to lock in standardized formulas
• Train existing kitchen staff on new procedures and recipes
• Establish line setup, station organization, and workflow standards
• Build par sheets, prep lists, and ordering guides
• Document everything in a format ownership can maintain after the contract concludes
• Provide a final written handoff report with recommendations for ongoing kitchen leadership

Qualifications

• 5+ years of executive chef or sous chef experience in a full-service restaurant, lounge, or hospitality environment
• Demonstrated experience building or rebuilding kitchen operations from the ground up
• Strong recipe development and standardization skills
• Excellent written documentation skills — this role lives or dies on the quality of the written deliverables
• Working knowledge of food cost management, inventory systems, and labor scheduling
• ServSafe certification (or equivalent) required
• Familiarity with NH food service regulations preferred
• Experience in a bar/lounge or small-plates concept is a strong plus

What Success Looks Like

At the end of 2 months, ownership should be able to hand a binder (physical or digital) to any qualified cook or future chef and have them run the kitchen to the standards established during the contract. The systems should outlast the contract.

To Apply

Submit a resume, a brief description of a kitchen you have built systems for, and one sample recipe written in your standard format to chris@thesceniclounge.com 

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