The Last Refuge is a premier whiskey bar and restaurant located in Louisville, Kentucky, specializing in authentic Chicago-style tavern pizza. We have a loyal following and a talented team with a massive potential for growth. We are seeking a true culinary leader to join us, someone who believes that operational excellence and incredible food go hand-in-hand.
This is a significant leadership opportunity for a modern chef who is equally passionate about the art of food and the science of running a successful business. You will be taking the helm of a high-volume kitchen with the full support of leadership to refine our systems, mentor our team, and drive our next phase of growth.
We are looking for a true partner and business-minded leader, not just a cook. The successful Executive Chef will assume full responsibility for the BOH operation, with a primary focus on implementing and maintaining systems for accountability. Your mission is to build a profitable, efficient, and consistent kitchen that can execute a high-quality, high-volume menu.
Who You Are:
- You live by the mantra "what gets measured gets managed." You are an expert in recipe costing, inventory management , and waste reduction.
- You understand a P&L and know how to control food and labor costs to hit targets. A 41% food cost makes you break out in a cold sweat.
- You mentor and develop your team. You value process, consistency, and accountability. You are a calm and respected presence on the line.
- You are excited to work directly with Directors and General Manager to achieve strategic goals. You view feedback as a tool for growth, not a personal critique.
Key Responsibilities:
- Implement and enforce systems for recipe costing, portion control and waste tracking.
- Manage all kitchen financials, including food cost, labor cost, and inventory, to meet or exceed company targets.
- Lead the BOH team through mentorship, training, and clear communication.
- Oversee all BOH scheduling, ordering, and receiving.
- Collaborate with the Culinary Director on menu engineering and development to create profitable, executable, and on-brand dishes.
- Ensure the highest standards of food quality, safety, and sanitation.
Qualifications:
- Minimum 3 years of experience as an Executive Chef, Executive Sous Chef, or Chef de Cuisine in a high-volume restaurant.
- Proven track record of successfully managing food and labor costs to budget.
- Experience in a systems-driven environment is a major plus.
What We Offer:
- Competitive salary and benefits package.
- Performance-based bonus structure.
- A high degree of opportunity to make a significant impact on a growing brand.
- A supportive and professional leadership team.
To apply, please submit your resume
Job Type: Full-time
Pay: $75,000.00 - $85,000.00 per year
Benefits:
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
