About Us: 81/82 Group is a dynamic and innovative F&B company that is Unapologetically Unique. We pride ourselves on our commitment to excellence, creativity, and fostering a collaborative work environment.
We are seeking a passionate, hands-on Executive Chef to lead our culinary operations and drive excellence across all aspects of our kitchen. This is an opportunity for an experienced culinary leader who thrives in a high-volume, fast-paced environment and is excited to create exceptional guest experiences while developing a strong, motivated team.
The ideal candidate is a strategic operator, creative menu developer, financial steward, and inspiring leader who understands that great food, strong systems, and engaged employees are the foundation of a successful restaurant.
Culinary Leadership & Operations
- Lead all back-of-house operations, ensuring consistency, quality, and execution at every level.
- Oversee food preparation, production, plating, and presentation standards.
- Maintain recipe integrity, production schedules, prep systems, and kitchen standards.
- Conduct daily kitchen inspections and quality control reviews.
- Partner closely with restaurant leadership to deliver an exceptional guest experience.
- Maintain open communication between Front of House and Back of House teams.
- Respond to guest feedback and ensure prompt resolution of service concerns.
Menu Development & Innovation
- Develop and execute seasonal menus, specials, and new culinary offerings.
- Collaborate with leadership and marketing teams to create profitable and innovative menu strategies.
- Create, maintain, and refine recipes, costing, and menu specifications.
- Participate in menu tastings, product evaluations, and culinary research.
- Develop specialty menus for private events, catering, and promotional programs.
Financial & Inventory Management
- Manage food costs, labor costs, purchasing, and inventory to meet financial goals.
- Analyze sales trends, food costs, and operational performance metrics.
- Oversee ordering, receiving, invoice reconciliation, and vendor relationships.
- Establish and maintain par levels based on seasonality and business demand.
- Conduct daily, weekly, and monthly inventory counts.
- Utilize inventory and cost management systems to maximize profitability.
- Participate in budgeting, forecasting, and P&L review meetings.
Team Development & Leadership
- Recruit, train, mentor, and develop a high-performing culinary team.
- Foster a culture of accountability, teamwork, professionalism, and continuous improvement.
- Conduct performance reviews, coaching sessions, and employee development planning.
- Cross-train team members to ensure operational flexibility and career growth opportunities.
- Lead by example through active participation in daily operations and service.
Food Safety & Compliance
- Ensure compliance with all health department regulations, company policies, and food safety standards.
- Maintain the highest levels of sanitation, cleanliness, and workplace safety.
- Conduct regular health and safety audits and corrective action follow-up.
- Ensure proper food handling, storage, labeling, and FIFO procedures.
- Maintain all required certifications and regulatory compliance standards.
Facilities & Equipment
- Ensure kitchen equipment is maintained and operating efficiently.
- Coordinate repairs and preventative maintenance programs.
- Maintain equipment records, warranties, and service schedules.
REQUIRED QUALIFICATIONS
- Proven success as an Executive Chef, Executive Sous Chef, or comparable culinary leadership role.
- Experience leading high-volume restaurant operations.
- Strong knowledge of food costing, labor management, purchasing, inventory controls, and budgeting.
- Demonstrated success in developing teams and building positive workplace culture.
- Exceptional organizational, communication, and leadership skills.
- Ability to perform under pressure while maintaining high standards.
- Strong understanding of health, safety, and sanitation regulations.
- Proficiency with inventory, scheduling, and restaurant management systems.
- Current Food Handler and applicable food safety certifications (or ability to obtain).
PREFERRED QUALIFICATIONS
- Familiarity with upscale casual dining or luxury lounge service standards
- Experience interpreting and managing venue P&L statements
- Demonstrated ability to forecast and staff effectively during peak and off-peak hours
- Passion for hospitality and culinary excellence.
- Strong business acumen and financial discipline.
- Ability to inspire, coach, and hold teams accountable.
- Hands-on leadership style with a willingness to work alongside the team.
- Creative mindset balanced with operational discipline.
- Knowledge of scheduling platforms such as 7shifts, Sling or hot schedules
- Knowledge of ordering and inventory management systems such as craftable, Ariba or similar.
Benefits:
- Competitive salary
- Health Insurance
- Professional development opportunities
- Fun and inclusive company culture
If you're a passionate culinary leader who enjoys building teams, driving results, and creating memorable dining experiences, we'd love to meet you.
To learn more about our existing venues and concepts, visit www.8182group.com
Job Type: Full-time
Pay: $75,000.00 - $85,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
Shift:
Application Question(s):
- Have you created and implemented seasonal menus or special promotions?
- Are you comfortable working evenings, weekends, and holidays?
Experience:
- Executive Chef or Executive Sous Chef: 3 years (Required)
- BOH leadership: 3 years (Required)
Work Location: In person
