Executive Chef
Montgomery County Restaurant
About Us
We are one of Montgomery County’s top restaurants & restaurant groups known for exceptional Ala Carte, Private Catering for On-site & Off-site, scratch made cuisine, and genuine hospitality. As we continue to grow our restaurant and catering operations, we are looking for an experienced Executive Chef who shares our passion for food, leadership, and creating unforgettable guest experiences.
This is not simply a management position. We are looking for a chef who enjoys leading from the front, developing people, improving systems, and helping shape the future of our culinary program. The ideal candidate will be equally comfortable running a busy dining weekend , planning a 100+person catered event, analyzing weekly financial reports, and mentoring the next generation of culinary leaders. This candidate will be reporting to the Owner, DOO, & GM of the restaurant & Catering Group.
Position Summary
The Executive Chef is responsible for the complete operation of the kitchen, including food quality, staffing, purchasing, inventory, sanitation, menu development, catering production, labor management, and financial performance.
This individual will be expected to maintain the highest culinary standards while creating a culture of accountability, teamwork, professionalism, and continuous improvement.
What We're Looking For
We are seeking a chef who possesses:
- A Culinary Arts Degree (Required)
- A passion for hospitality and developing people
- Strong leadership skills with the ability to inspire and hold others accountable
- High-volume restaurant experience
- Extensive catering knowledge and event execution experience
- Strong business and financial acumen
- Creativity balanced with operational discipline
- A hands-on Chef: Working the Line on Busy Shifts and/or when needed
- A growth mindset focused on improving systems, increasing profitability, and elevating the guest experience
Primary Responsibilities
Kitchen Leadership
- Manage and work daily with Sous Chef & Catering Chef
- Directing Sous & Catering Chef to lead all day-to-day kitchen operations
- Lead, motivate, coach, and mentor all BOH employees
- Build a positive, respectful, and accountable kitchen culture
- Recruit, interview, hire, onboard, and retain talented culinary professionals
- Conduct employee evaluations and performance coaching
- Develop future kitchen leaders through ongoing training
Culinary Excellence
- Ensure consistency in food quality, presentation, and execution
- Maintain recipe standards and portion control
- Create seasonal features and menu additions
- Oversee menu costing and recipe development
- Continually improve food quality and operational efficiency
- Maintain plating standards throughout every service
Catering Operations
- Oversee all catering food production
- Coordinate with catering managers and event staff
- Ensure off-site events meet the same standards as restaurant service
- Develop catering menus and production systems
- Work with GM to ensure perfection in all On-Site & Off-Site Catering is completed
Financial Management
- Maintain food cost at or below 28%
- Maintain kitchen labor at or below 28%
- Manage purchasing and vendor relationships
- Complete Monthly inventory and Weekly cost analysis
- Minimize waste through proper ordering and inventory controls
- Monitor overtime and scheduling efficiencies
- Analyze weekly financial reports and implement corrective action when needed
- Using Knowledge & Tools given to ensure weekly financial goals are hit
Operations
- Work a minimum of 50+ hours per week
- Be actively involved on the line during service
- Lead by example during peak business periods
- Ensure all opening and closing procedures are completed
- Maintain equipment and coordinate repairs when necessary
- Enforce cleanliness, organization, and sanitation throughout the kitchen
Compliance & Safety
- Ensure compliance with all health department regulations
- Maintain ServSafe standards and food safety procedures
- Oversee proper storage, labeling, rotation, and temperature controls
- Maintain a clean, organized, and safe work environment
Qualifications
Required
- Culinary Arts Degree
- Minimum five years of Executive Chef or Executive Sous Chef leadership experience
- Experience leading high-volume scratch kitchens
- Proven catering and banquet experience
- Complete understanding of:
- Food cost
- Labor management & Cost
- Scheduling
- Inventory management
- Purchasing
- Recipe costing
- Menu engineering
- Profit and loss statements
- Strong communication and organizational skills – Bilingual is a Plus
- Ability to effectively coach and develop employees
- ServSafe Certification (or ability to obtain)
Preferred
- Experience with brunch-focused operations
- Multi-unit or restaurant group experience
- Experience opening new concepts or expanding catering operations
- Familiarity with inventory and scheduling software
- Out of the Box Thinking with Growth & Drive to be ready for any next Big Project
Leadership Expectations
We expect our Executive Chef to:
- Lead with professionalism and integrity
- Be visible and approachable every day
- Hold team members accountable while earning their respect
- Communicate effectively with ownership, managers, and front-of-house leadership
- Create systems that improve consistency and efficiency
- Think proactively instead of reactively
- Bring innovative ideas that help grow both the restaurant and catering business
- Continuously seek opportunities to improve food quality, guest satisfaction, profitability, and team development
Performance Expectations (KPIs)
- Food Cost: 28% or below
- Kitchen Labor: 28% or below
- Consistent execution of food quality standards
- Strong employee retention and team development
- Positive guest feedback and online reviews
- Successful execution of all catering events
- Clean health inspections
- Organized inventory and purchasing systems
- Ongoing menu innovation and operational improvements
- Will be given Quarterly Reviews
Compensation & Benefits
- $85,000 Annual Salary
- Performance Bonus Program
- Paid Time Off
- Family Dining Discounts
- Career Growth Opportunities
- Creative Freedom with Menu Development
- Supportive Ownership Team
- Opportunity to help shape the future growth of both our restaurant and catering operations
If you're a passionate culinary leader who thrives in a fast-paced environment, enjoys developing great teams, understands the business side of restaurants, and wants to make a lasting impact, we'd love to hear from you.
Apply today and help lead the next chapter of this Montgomery County Restraurant.
Pay: $80,000.00 - $85,000.00 per year
Benefits:
Education:
Experience:
- Executive Chef or Sous Chef: 5 years (Required)
Work Location: In person
