Executive Chef

Culinary Leadership

• Plan and design seasonal menus that align with Magnolia Grille’s brand and customer preferences.

• Ensure consistent quality, presentation, and flavor of all menu items.

• Innovate while respecting Southern traditions and our signature dishes.

Operational Management

• Oversee all kitchen operations including ordering, inventory, scheduling, and production.

• Maintain food and labor costs within budgetary guidelines.

• Ensure compliance with health, safety, and sanitation standards.

Team Leadership & Development

• Recruit, train, and mentor kitchen staff, fostering a positive and collaborative culture.

• Lead by example with professionalism, discipline, and attention to detail.

• Conduct regular performance reviews and support career development.

Guest Experience

• Collaborate with front-of-house management to deliver a seamless dining experience.

• Engage with guests when appropriate to highlight the story behind the food and hospitality.

Proven experience as an Executive Chef or similar leadership role in a high-volume restaurant.

Strong knowledge of culinary techniques, menu planning, and Southern cuisine (preferred).

Demonstrated ability to manage budgets, food costs, and labor scheduling.

Excellent leadership, communication, and organizational skills.

ServSafe or equivalent certification required.

Competitive salary

Health, dental, and vision insurance options

Paid time off and holiday scheduling

Employee meals and discounts

Opportunities for growth within Magnolia Grille