Executive Chef / High Volume KM - Now Hiring

People are at the heart of everything we do. We are committed to creating an environment where team members can learn, develop, and succeed every day. Whether your passion is leadership, hospitality, or culinary excellence, this is an opportunity to grow your career with a company that values professional development, teamwork, and operational excellence.

We are guest-focused and dedicated to creating memorable dining experiences through exceptional food, hospitality, and service. We are seeking an Executive Chef who leads by example, inspires teams, and is passionate about delivering consistent, high-quality culinary experiences.

Executive Chef Benefits:

• Fun, energetic, and team-oriented work environment
• Career growth and advancement opportunities
• Competitive compensation
• Paid vacation
• Medical, dental, and vision insurance
• 401(k) with company match
• Wellness and mental health support programs
• Fitness and wellness discounts
• Professional development and learning opportunities

Executive Chef Qualifications:

• Minimum 3 years of experience as an Executive Chef or equivalent culinary leadership role
• Passion for hospitality and creating exceptional guest experiences
• Strong leadership, coaching, and communication skills
• Experience developing and mentoring hourly team members
• Excellent organizational, problem-solving, and decision-making abilities
• Strong financial acumen, including food cost, labor management, and budgeting experience
• Ability to work evenings, weekends, and holidays as needed

Executive Chef Key Responsibilities:

• Lead and inspire the kitchen team while fostering a culture of excellence and accountability
• Maintain the highest standards of food quality, presentation, and execution
• Ensure recipes, procedures, and culinary standards are followed consistently
• Manage inventory, ordering, food costs, and overall kitchen financial performance
• Partner with restaurant leadership to drive operational success and guest satisfaction
• Recruit, train, coach, and develop a high-performing culinary team
• Lead rollouts of new menu items, initiatives, and operational programs