WHO ARE WE LOOKING FOR?
Project video: https://gumlet.tv/watch/699e6bbac051a86ff583d19a/
We are seeking a visionary and experienced Executive Chef to lead the culinary team at our farm-to-table restaurant concept. The ideal candidate is a creative and passionate leader deeply committed to working with seasonal, locally sourced ingredients, building strong relationships with farmers and suppliers, and crafting exceptional dishes that highlight the best of regional produce. This role demands strong culinary skills, leadership ability, business acumen, and a dedication to sustainability and quality from farm to plate. If you are inspired by local ingredients, excel at mentorship, and want to create a truly authentic and memorable dining experience, we invite you to apply.
PRIMARY RESPONSIBILITIES
The Executive Chef is responsible for the creative direction and execution of our farm-to-table menu, managing all aspects of kitchen operations, and ensuring the highest standards of food quality, safety, and cost control. This includes leading and developing the culinary team, sourcing ingredients, managing inventory, and collaborating with front-of-house to provide an outstanding guest experience.
ABOUT THIS ROLE
· Provides visionary leadership, inspiring the culinary team to uphold the farm-to-table philosophy and strive for culinary excellence.
· Creates, develops, and executes seasonal menus that highlight fresh, local, and sustainable ingredients.
· Builds and maintains strong relationships with local farmers, producers, and suppliers to ensure consistent access to high-quality ingredients.
· Oversees all aspects of kitchen operations, including staffing, scheduling, inventory, and equipment maintenance.
· Monitors and controls food costs, labor costs, and other kitchen expenses without compromising quality.
· Manages inventory effectively, ensuring proper rotation, storage, and minimizing waste, with a focus on seasonal availability.
· Ensures strict adherence to all food safety, sanitation, and hygiene standards according to local and federal regulations.
· Leads the recruitment, hiring, training, development, and performance management of all kitchen staff.
· Conducts regular staff meetings and training sessions to educate the team on ingredients, techniques, and menu changes.
· Maintains the highest standards of food quality, presentation, and consistency for all dishes served.
· Collaborates closely with the General Manager and front-of-house team to ensure seamless service and guest satisfaction.
· Stays informed about culinary trends, sustainable practices, and innovative techniques relevant to the farm-to-table concept.
· Manages menu costing and pricing strategies to ensure profitability.
· Oversees budgeting and financial planning for the kitchen department.
· Resolves kitchen-related issues and ensures a positive and productive work environment.
· Is actively involved in the cooking and execution of dishes during service.
· Assumes ultimate responsibility for the health, safety, and performance of the kitchen team.
· Communicates effectively with all restaurant departments and management.
· Performs all other related duties as assigned to ensure the successful operation of the kitchen and restaurant.
· Creates and contributes to a strong, positive work culture
· Assumes additional tasks assigned to you by your direct supervisor or ownership that are reasonable requests.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds.
WHAT WE ARE LOOKING FOR
· 5+ years of experience as an Executive Chef or Head Chef in a performing restaurant, with experience in a farm-to-table or similar concept strongly preferred.
· Proven experience working with local, seasonal, and sustainable ingredients.
· Strong leadership and team management skills with the ability to train, mentor, and motivate a culinary team.
· Excellent culinary skills with a focus on flavor development, technique, and plate composition.
· Solid understanding of food cost, labor cost, and inventory management.
· Comprehensive knowledge of food safety and sanitation regulations (ServSafe certification required).
· Strong communication, organizational, and problem-solving abilities.
· Ability to create innovative and appealing menus that change with the seasons.
· Experience building relationships with farmers and purveyors.
· Financial literacy related to kitchen budgeting and cost control.
· Ability to work under pressure in a high-volume, fast-paced kitchen environment.
· Open availability and flexibility to work according to the demands of the business, including nights, weekends, and holidays.
· Culinary degree or equivalent professional experience preferred.
· A passion for sustainable practices and the farm-to-table movement.
Pay: $85,000.00 - $100,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
