Concept Chef

Concept Chef – Culpepper Cattle Co & Standard ServiceAt UNCO, we believe every concept should have its own soul, energy, and identity. We are looking for a Concept Chef to help bring the culinary vision of both brands to life through strong execution, leadership, and operational excellence.This role is ideal for a creative and operationally strong culinary leader who thrives balancing innovation with execution. Working closely alongside the company’s Food & Beverage Creative Director, the Concept Chef will help translate culinary vision into consistent day-to-day execution across both concepts. This role will oversee kitchen systems, standards, training, and operational performance while ensuring an exceptional guest experience at every level.This is a hands-on leadership role for someone who loves developing people, building strong kitchen cultures, and creating food that is thoughtful, craveable, and consistently executed at a high level.ExpectationsPartner closely with the Food & Beverage Creative Director to execute and uphold the culinary vision for Culpepper Cattle Co and Standard ServiceLead day-to-day culinary operations, ensuring consistency, quality, and execution across both conceptsDevelop and uphold kitchen systems and standards across prep, line execution, cleanliness, and organizationSupport menu rollouts, recipe implementation, plating standards, and culinary trainingHire, train, coach, and develop BOH leaders and hourly team membersCollaborate with operations leadership to improve kitchen efficiencies, labor management, and food cost performanceEnsure consistent execution of recipes, portioning, and presentation standards across all shiftsMaintain strong prep systems and clear communication to support volume and service flowConduct regular kitchen walkthroughs, line checks, tastings, and performance coachingHelp source and evaluate products, ingredients, and vendor partnershipsUphold health, safety, and sanitation standards at all timesFoster a culture of intentionality, accountability, development, and hospitality within BOH teamsIdeal CandidateProven culinary leader with experience overseeing high-volume, quality-driven kitchensStrong operational discipline with the ability to execute systems consistentlyExperience working with high-quality proteins and scratch cooking environmentsStrong technical kitchen knowledge and hands-on leadership presenceSkilled coach and mentor who develops people and builds strong teamsOrganized, adaptable, and calm under pressureStrong understanding of food cost management, labor efficiency, and kitchen systemsPassion for hospitality, team development, and creating exceptional guest experiences through foodExcited to grow with evolving brands and expand responsibility over timeOther Essential Job RequirementsMust be able to stand and walk for extended periods, often the majority of a shift.Frequently required to lift and carry up to 25–30 lbs (e.g., cases of product, small equipment).Work 50-60 hours per week.Occasionally required to lift and carry up to 50 lbs with assistance.Comfortable bending, reaching, and working in fast-paced, high-energy environments.Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals.Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures.Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times.Occasionally required to lift up to 150 lbs with the help of equipment like a dolly.Occasionally required to speak in front of large groups, including team members and guests.May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.