Executive Chef

Responsibilities

• Lead all kitchen operations, ensuring consistency, quality, and timely execution of all menu items
• Develop and maintain menus aligned with brand standards, seasonality, and cost targets
• Manage food, labor, and operating costs to meet financial goals
• Hire, train, and develop kitchen staff, building a strong and accountable team
• Oversee inventory, ordering, and vendor relationships to ensure product quality and availability
• Enforce all safety, sanitation, and health regulations in compliance with local and federal standards
• Collaborate with front-of-house leadership to ensure smooth service and communication
• Monitor guest feedback and adjust operations to improve performance and satisfaction
• Stay current on culinary trends and introduce new ideas that enhance the guest experience

Qualifications

• Proven experience as an Executive Chef or senior kitchen leader in a high-volume environment
• Strong knowledge of culinary techniques, food safety, and kitchen operations
• Demonstrated ability to lead, develop, and retain high-performing teams
• Experience managing budgets, food costs, and labor controls
• Effective communication and organizational skills
• Ability to work in a fast-paced, team-oriented environment
• Food Handler Certification required
• Culinary school degree/diploma preferred

Working Conditions

• Schedule varies based on business needs, including evenings, weekends, and holidays
• Requires extended periods of standing, walking, and active movement in a kitchen environment
• Frequent use of hands and repetitive motions, including lifting, bending, and reaching
• Able to lift and carry up to 50 pounds
• Exposure to heat, noise, and kitchen equipment typical of a food service environment

Pay

Pay Range: $85,000 - $100,000 per year

Benefits

Not specified

Schedule

Not specified