Executive Chef – The Froggy Dog (Outer Banks, NC)
High-Volume Kitchen | Chef’s Table | Monthly Wine Dinners | Creative Leadership
The Froggy Dog is a long-established, high-volume restaurant on North Carolina’s Outer Banks, evolving from a 1970s hot dog stand into a 200-seat, full-service operation known for seafood, consistency, and hospitality. Since 2019, the restaurant has evolved to offer a large scratch-made menu, monthly wine pairing dinners, chef's table experiences, and seasonal menus that highlight the flavors currently in season.
We are seeking an Executive Chef with proven leadership experience and a passion for culinary excellence—someone who can operate at a high level in a fast-paced environment while delivering refined, chef-driven experiences.
The ideal candidate will take creative ownership of chef’s tables and wine dinners, including menu development and guest-facing experiences, to ensure a phenomenal product.
Key Responsibilities
Leadership & Team Development
- Lead, train, and mentor a high-performing BOH team
- Build a culture of accountability, professionalism, and consistency
- Develop sous chefs, and future station chefs.
Culinary Direction
- Design and execute Chef's Table Experiences and monthly wine dinners, focusing on elevated cuisine, and a strong understanding of wine pairing.
- Create seasonal features and refined menu additions
- Maintain high-level plating, technique, and presentation standards
Operations
- Oversee daily service in a fast-paced, 200-seat restaurant
- Ensure consistency, ticket times, and quality across all services
- Maintain strong prep, ordering, and kitchen systems
Financial Performance
- Manage food cost, labor, and inventory
- Optimize profitability while maintaining product integrity
Standards & Compliance
- Enforce sanitation, safety, and cleanliness at all times
- Ensure every dish meets brand and quality expectations
Qualifications
Required
- Minimum 2+ years as Executive Chef or Executive Sous Chef
- Experience in a high-volume, full-service restaurant
- Strong leadership, organizational, and communication skills
- Proven ability to manage food cost and kitchen systems
- Knowledge of Microsoft Office and other common computer programs
- ServSafe Food Manager's Certificate
Preferred
- Background in fine dining or Michelin-level kitchens
- Experience with tasting menus, chef’s tables, or wine dinners
- Strong foundation in technique, plating, and ingredient sourcing
- Strong knowledge of wine - varietals, production regions and food pairing
- Experience as a pastry chef
- Experience with seafood and coastal cuisine
Responsibilities
Pay: From $70,000.00 per year
Benefits:
- 401(k) matching
- Health insurance
- Retirement plan
Work Location: In person
