Executive Chef

Responsibilities

• Lead and elevate the Culinary Experience
• Oversee the successful operation of all culinary areas
• Ensure excellence in food quality, presentation, cost management, sanitation, and production
• Partner with Front of House leaders and the Corporate Food & Beverage team to deliver a seamless and elevated guest experience
• Develop and inspire talent
• Train and mentor culinary team members in the execution of Culinary Standards and SOPs
• Conduct hands-on training in food safety, technique, plating, and ingredient knowledge
• Foster a culture of accountability, collaboration, and continuous improvement
• Lead high-performing teams
• Direct and manage kitchen staff across multiple outlets
• Optimize labor and food costs while maintaining operational excellence
• Create staffing plans aligned with business needs
• Conduct evaluations, manage performance, and uphold company policies
• Drive menu innovation
• Develop and execute seasonal, guest-focused menus
• Collaborate with nutrition, marketing, and F&B leadership to align offerings with brand standards
• Ensure consistency in quality, creativity, taste, and presentation
• Keep menus fresh, relevant, and aligned with guest expectations
• Ensure operational excellence
• Maintain immaculate production areas and ensure full compliance with health regulations
• Implement systems for sanitation, food safety, and waste control
• Partner with purchasing and engineering to maintain high-functioning kitchen operations
• Uphold the highest standards of cleanliness, safety, and efficiency

Qualifications

• Proven experience as an Executive Chef or senior culinary leader (6 - 10 years)
• Strong financial acumen (labor management, food cost control, budgeting)
• Passion for mentoring and developing culinary professionals
• Creativity balanced with operational discipline
• Deep knowledge of food safety and regulatory compliance
• Ability to collaborate cross-functionally and lead with confidence