Executive Chef
We are seeking an experienced Executive Chef to lead all back-of-house operations for a chef-driven, scratch kitchen. This role is responsible for culinary excellence, operational execution, financial performance, and developing a high-performing kitchen team. The ideal candidate is a hands-on leader who is passionate about food quality, coaching others, and driving operational success.
Primary Responsibilities
- Lead, mentor, coach, and develop the kitchen leadership team while fostering a culture of accountability, collaboration, and continuous improvement.
- Recruit, interview, hire, onboard, evaluate, and develop back-of-house team members to build a high-performing culinary staff.
- Plan and lead regular kitchen meetings, one-on-one coaching sessions, and ongoing performance discussions.
- Create a positive learning environment through hands-on training, coaching, and professional development for all kitchen team members.
- Train culinary and service staff on menu knowledge, food preparation techniques, quality standards, and culinary best practices.
- Address performance concerns through coaching, corrective action, and progressive discipline when appropriate.
- Ensure all menu items are prepared with exceptional quality, consistency, and presentation while maintaining established culinary standards.
- Oversee recipe management, menu execution, and implementation of menu updates and seasonal offerings.
- Develop and execute high-quality featured specials while maintaining consistency across all food production.
- Maintain operational excellence through adherence to food safety, sanitation, health department regulations, and workplace safety standards.
- Oversee daily kitchen operations to ensure efficient service, proper execution, and exceptional guest experiences.
- Ensure kitchen equipment and facilities are properly maintained, clean, and operating efficiently.
- Manage purchasing, receiving, inventory controls, and product storage to maximize quality and minimize waste.
- Monitor food cost, labor cost, and controllable expenses while meeting financial and operational goals.
- Create labor schedules that align staffing levels with business needs and budget expectations.
- Analyze inventory, product usage, and purchasing trends to improve profitability and operational efficiency.
- Cost menu items and featured specials accurately to support financial performance.
- Support business initiatives by balancing culinary excellence with sound operational and financial decision-making.
- Maintain appropriate inventory levels and establish effective systems for product ordering, receiving, and invoice management
Knowledge, skills, and abilities
- Minimum of five years of management experience in a full-service, upscale, scratch kitchen.
- Proven success leading culinary teams while achieving financial and operational goals.
- Strong knowledge of food cost management, labor management, inventory control, and restaurant financials.
- Demonstrated leadership, coaching, and team development skills.Excellent communication and interpersonal abilities.
- Experience with menu development and execution.Proficiency with Microsoft Office (Word, Excel, Outlook).
- Strong organizational, problem-solving, and decision-making skills.
- Passion for hospitality, culinary excellence, and developing people.
- Ability to work a flexible schedule, including evenings, weekends, and holidays.
Pay: $80,000.00 - $90,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Relocation assistance
- Vision insurance
Work Location: In person
