About Us
Pump House Grille Co. is in the middle of something exciting. We're not just tweaking a menu — we're completely reimagining what this restaurant can be. We're leaving behind the classic gastro pub playbook and building something with a stronger culinary identity: a genuine destination, the kind of place people seek out, plan for, and come back to.
We're part of The Pump Group, a growing hospitality group known for great food, genuine service, and being a place where people actually want to work. This particular chapter is about elevating our food story — and we need the right chef to write it with us.
The Opportunity
This isn't a role for someone who wants to maintain the status quo. We're looking for a chef who sees a blank canvas and gets excited — someone who wants to build a kitchen culture, craft a menu worth talking about, and help turn Pump House Grille Co. into a destination restaurant.
The menu will rotate four times a year. That means you'll have the creative freedom — and the responsibility — to keep things fresh, seasonal, and intentional. We want guests to come back because something new and excellent is always waiting for them.
Who We're Looking For
This role is perfect for someone who:
- Loves to cook — genuinely, deeply loves it — and brings that energy to the team every day
- Has a creative vision and the discipline to execute it consistently
- Has worked every station and still isn't too proud to jump on the line when the team needs it
- Leads by example and builds kitchens people are proud to work in
- Thinks in seasons and sources, not just recipes
- Wants to build something — not just run something
You don't need a Michelin star or a celebrity résumé. We care more about your craft, your character, and how you develop people than we do about your title history.
What You'll Be Responsible For
Culinary Direction & Menu Development
- Lead the creative vision for the menu and execute four seasonal rotations per year
- Develop dishes that reflect quality, creativity, and a distinct point of view
- Balance culinary ambition with the operational reality of a busy restaurant
- Collaborate with ownership and leadership on the direction of the brand
Kitchen Leadership & Culture
- Build and lead a rockstar kitchen team — hire, train, and develop great cooks
- Be present on the line, especially during high-volume and critical services
- Set the standard for professionalism, cleanliness, and teamwork — every shift
- Coach and develop your team, not just correct them
- Foster a kitchen culture that's demanding and positive — high standards don't require toxicity
Food Quality & Execution
- Ensure every plate that leaves the kitchen reflects the standard you've set
- Build systems for consistency — recipe documentation, plating guides, prep standards
- Maintain all food safety, sanitation, and health code requirements
- Keep quality high during both regular service and high-volume periods
Operations & Business Acumen
- Manage prep, pars, ordering, and inventory with precision
- Control food cost and minimize waste without sacrificing quality
- Schedule BOH staff to meet service needs while respecting labour targets
- Work closely with the General Manager and FOH team to deliver a seamless guest experience
What We're Looking For
- 3–7+ years of progressive kitchen experience, including leadership (Sous Chef / Executive Sous / Head Chef)
- A genuine passion for food and creativity — this matters more than any single credential
- Experience developing menus and working with seasonal or rotating concepts
- Strong line experience and full station knowledge
- Solid understanding of food cost, ordering, and kitchen operations
- A calm, confident presence under pressure
- A leader who builds up their team rather than breaking them down
- Someone who is as comfortable in the weeds as they are planning next season's menu
Why This Role Is Different
- You'll have real creative ownership — this isn't a "stay in your lane" kitchen
- You'll work directly with ownership and help shape the identity of a restaurant in transformation
- You'll build your team from a place of vision, not just fill shifts
- You'll grow with a hospitality group that takes food seriously and promotes from within
- You'll have the support, resources, and trust to do your best work
Our Philosophy
- Great kitchens are built on trust and standards
- Creativity and consistency are not opposites — the best chefs achieve both
- Strong leaders develop people, not fear
- Restaurants should be places people are proud to work
- The reason we exist is to create experiences people remember
If you're a passionate, creative chef who wants to build something meaningful — a kitchen, a team, a menu, a reputation — we'd love to meet you.
Job Types: Full-time, Permanent
Pay: $70,000.00-$80,000.00 per year
Benefits:
- Company events
- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- Paid time off
- Store discount
- Tuition reimbursement
- Vision care
Work Location: In person
