Executive Chef
The group behind Earl's Premier, Bacaro Primo, and Sea Capitán operates a growing collection of distinctive dining concepts rooted in thoughtful hospitality, world-inspired cuisine, and elevated yet approachable experiences. While each restaurant maintains its own unique identity, all are united by a shared commitment to quality ingredients, inventive beverage programs, warm service, and operational excellence that creates memorable guest experiences.
Sea Capitán Cocina Costera in Kansas City’s South Plaza is a vibrant, modern Mexican-inspired coastal seafood restaurant known for its fresh seafood, creative tacos, ceviche, and agave-focused cocktails, all served in a bright, beach-influenced space.
Scope & General Purpose: The Executive Chef is a key member of Breakfast Wine, LLC’s Hospitality Leadership Team. This role is responsible for driving culinary excellence while ensuring operational efficiency and financial sustainability across the business.
The Executive Chef plays a critical role in identifying efficiencies, establishing clarity and accountability around spending, and executing strategic culinary initiatives. This position collaborates closely with Supply Chain, Analytics, Facilities, and Restaurant Leadership to ensure sound decision-making related to venue and business expenditures.
Through strong systems, thoughtful oversight, and disciplined financial management, the Executive Chef ensures kitchen operations support both exceptional guest experiences and responsible business performance. This role leverages Restaurant 365 and Toast data to inform purchasing, inventory, labor, and cost control decisions while maintaining quality and consistency at the highest level.
The Executive Chef is committed to the following job components, designed to create a meaningful, growth-oriented position:
· Act as the face of the restaurant, leading the business with professionalism, integrity, and care
· Be a business-oriented leader, understanding that smart decision making around purchasing, training, hiring, coaching, and scheduling impacts all elements of restaurant operations
· Cultivate meaningful relationships with the management team, staff, and guests that express a commitment to the groups’s identity, growth, and guest experience
· Recognize that the restaurant’s success depends on working well with all team members of varying skill sets and experience levels, while holding team members accountable and complying with HR
Schedule: Full-Time, varying schedule, across Sea Capitán’s business hours
Management Structure: Reports to Culinary Director & Managing Partners
Core Management Responsibilities:
· Demonstrate positivity, enthusiasm, and energy for hospitality, with both guests and staff
· Display commitment to volume-oriented service with precise execution
· Lead all aspects of back of house operations
· Understand and exemplify all concept elements including culinary, beverage, and hospitality
· Consistently review operations to identify areas of growth & opportunities for improvement
· Follow and enforce all established food safety, health code, and cleanliness practices
Team Development & Culture
· Build, develop, and inspire a high-performing kitchen team that embodies the hospitality program in every interaction.
· Lead and coach the Sous Chef team to execute consistently excellent food and ensure an efficient, timely flow of service.
· Provide mentorship, training, and professional development opportunities to all culinary team members, fostering growth and long-term career progression.
· Recruit, retain, and promote diverse talent, aligning with the company’s commitment to inclusion and belonging.
· Participate in recruiting, hiring, training, coaching, performance management, and corrective action for all BOH team members while maintaining strong team morale and following all HR best practices.
Operational Excellence
· Oversee the preparation, cooking, and plating of all dishes to ensure adherence to recipes and standards.
· Manage daily kitchen operations including scheduling, labor deployment, workflow prioritization, and task delegation.
· Establish and maintain effective kitchen systems and workflows that enhance efficiency, minimize waste, and support financial performance.
· Partner with the General Manager to cultivate a positive, collaborative environment between FOH and BOH.
· Communicate clearly, calmly, and effectively with the FOH team during service.
· Ensure allergen protocols are understood and executed properly.
· Oversee compliance with all health, safety, and sanitation regulations.
· Ensure thorough and efficient kitchen setup, breakdown, and facility maintenance.
· Monitor kitchen equipment and coordinate repairs as needed.
· Maintain organized receiving, storage, and product handling procedures.
Financial & Systems Management
· Monitor all inventory, purchasing, and cost control measures to ensure financial sustainability while maintaining quality and consistency.
· Order all necessary items for menu execution, ensuring timely and accurate delivery.
· Address ordering or delivery discrepancies and ensure proper product storage.
· Regularly review food cost, labor cost, and inventory performance with BOH leadership.
· Leverage Restaurant 365 Software to manage purchasing, cost controls, inventory, and financial reporting.
· Utilize Toast data and analytics to support performance evaluation and operational efficiency.
· Ensure culinary teams have systems and due diligence in place to support responsible financial decision-making.
Strategic & Cross-Functional Collaboration
· Act as a strategic partner to restaurant leadership and various departments.
· Support execution of company-wide initiatives, operational rollouts, and training programs.
· Leverage guest feedback and performance insights to make data-driven decisions that enhance the dining experience.
· Regularly review ordering, inventory, and staffing decisions to ensure alignment with business objectives.
Requirements:
· Proven culinary leadership experience in a high-volume, quality-driven environment.
· Strong financial acumen with experience managing food cost, labor cost, and inventory.
· Proficiency in Restaurant 365 and Toast (or comparable systems).
· Strong leadership, communication, and organizational skills.
· Deep understanding of food safety, sanitation, and regulatory compliance.
· Ability to balance creativity, hospitality, and operational discipline.
· A positive, upbeat, and energetic attitude – leading by example
· Comfortable standing/walking for 8+ hours, and be able to bend, push, pull, and/or lift 50 lbs.
Pay: $70,000.00 - $85,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
