About the Role
We're looking for an Executive Chef to take full ownership of our kitchen — the food, the team, and the numbers. This is a hands-on leadership position for a chef who wants to build a program, not just run a line. You'll set the standard for every plate that leaves the pass, develop the people behind it, and run the back of house like the business it is.
We run a disciplined operation with a real schedule. Five days a week, roughly 45 hours — because we'd rather have a chef who's sharp and still here in five years than one who burns out in eighteen months.
What You'll Own
Food & Menu
- Develop, cost, and execute all menus dining room, banquets, and special events
- Maintain consistency and quality on every plate, every service
- Create seasonal features and manage recipe standardization across all stations
- Work with ownership on concept direction and menu strategy
Kitchen Operations
- Run daily service and expedite during peak periods
- Oversee prep, production, and station readiness
- Maintain kitchen equipment and coordinate repairs and preventive maintenance
- Uphold cleanliness and organization standards throughout the back of house
People
- Hire, train, schedule, and develop the full kitchen team
- Build a bench — cross-train staff and develop sous and line leadership
- Conduct performance reviews and handle coaching and corrective action
- Set the tone: professional kitchen, no yelling, no chaos
Numbers
- Manage food cost to target through purchasing, portioning, and waste control
- Manage kitchen labor cost and build schedules against forecasted volume
- Handle ordering, receiving, inventory, and vendor relationships
- Review P&L with ownership and act on variances
Compliance & Safety
- Maintain full compliance with health department regulations and pass all inspections
- Enforce HACCP, food safety, allergen protocols, and sanitation standards
- Maintain accurate temperature, cooling, and food safety logs
- Ensure a safe working environment for the entire team
What You Bring
Required
- 5+ years of progressive kitchen leadership, including at least 2 years as Executive Chef, Chef de Cuisine, or Senior Sous Chef
- Proven high-volume, scratch-cooking experience
- Demonstrated command of food and labor cost management
- ServSafe Manager certification (or ability to obtain within 60 days)
- Strong scheduling, ordering, and inventory skills
- Ability to lead a team calmly and professionally under pressure
- Flexible availability including nights, weekends, and holidays
Preferred
- Experience in a multi-outlet or banquet-driven operation
- Culinary degree or equivalent professional training
- Familiarity with restaurant POS and inventory management systems
- Menu development and costing experience from concept through launch
Compensation & Benefits
- Salary: $65,000 per year
- Paid vacation: Two weeks annually
- Health insurance: Employer-paid coverage
- Schedule: 5-day work week, approximately 45 hours — a real schedule with real days off
- Meals: Shift meals provided
- Growth opportunity within a multi-venue hospitality group
Physical Requirements
Ability to stand and walk for extended periods, lift and carry up to 50 pounds, work in variable temperature conditions, and perform repetitive motions associated with food preparation.
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- Health insurance
- Paid time off
Work Location: In person
