Executive Chef

Benefits:

• 401(k) matching
• Competitive salary
• Dental insurance
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Wellness resources

Executive Chef (Full-Time, Salaried)

We are seeking a dynamic and highly experienced Executive Chef (EC) to lead our culinary team. The EC will serve as a key member of the management team, responsible for the total success of the Back-of-House (BOH) operation, driving excellence, profitability, and positive team culture.


Leadership & Management Role

The Executive Chef works directly with the General Manager to create a cohesive, high-performing kitchen team.

• Culture & Vision: Maintain a positive "win-win" attitude, serve as a visible role model for all staff, and actively support management decisions to present a united leadership front.
  
  
• Operational Improvement: Continuously work to improve BOH systems, efficiency, and standards across all departments.
  
  

Core Responsibilities

• Quality Control: Guarantee guest satisfaction by establishing and rigorously enforcing high-quality food standards, consistency, and presentation.
  
  
• Team Development: Supervise all aspects of BOH staffing, including recruiting, hiring, training, and ongoing development of the kitchen team. Identify training needs and implement policies and procedures to elevate performance.
  
  
• Financial & Inventory Management: Oversee all kitchen logistics, including ordering, inventory control, and managing equipment needs to meet budgetary and operational goals.
  
  
• Strategic Planning: Work with the management team to determine appropriate staffing levels and remain aware of business trends, seasonal changes, and special events that impact kitchen output.
  
  
• Safety & Compliance: Uphold the absolute highest standards in safety, security, and sanitation, including managing preventative maintenance, cleaning, and equipment repairs.
  
  

Qualifications

• Experience: A minimum of three years of kitchen management experience in a high-volume, full-service restaurant setting.
  
  
• Leadership: Proven ability to train, coach, and effectively manage a diverse back-of-house staff, demonstrating strong team-building and implementation skills.
  
  
• Culinary Expertise: Exceptional technical and natural cooking abilities, with the capacity to perform all BOH kitchen duties when necessary.
  
  
• Compliance: Thorough knowledge of and strict adherence to all health department regulations and detailed food handling and storage procedures.
  
  
• Administrative: Proficiency with basic PC/software (e.g., inventory, scheduling, Microsoft Office) and fundamental math comprehension for costing and inventory management.
  
  
• Availability: Must have flexible work availability to meet the demands of a salaried leadership position.
  
  

Compensation & Application

• Salary: Competitive salary based on experience and track record.
  
  
• Job Type: Full-time, salaried position.
  
  

Ready to lead our culinary program? Complete our short application today!