Executive Chef

About the role

The Executive Chef is responsible for overseeing food quality, execution, and presentation within an assigned restaurant. This position works closely with the restaurant management team to ensure operational excellence, menu consistency, team member development, and guest satisfaction. The Executive Chef partners with the General Manager and Lead Concept Leader team to support the ongoing success and innovation of the restaurant.

Responsibilities

• Oversee the operation of a high-volume scratch kitchen.
• Ensure food quality, consistency, execution, and presentation standards are maintained.
• Support restaurant operations to ensure team members and systems function efficiently.
• Partner with restaurant management to drive guest satisfaction and operational excellence.
• Collaborate with the General Manager to achieve operational, financial, and staffing goals.
• Assist with feature menu development, testing, and implementation of new culinary initiatives.
• Train, develop, coach, and engage kitchen team members.
• Maintain food safety, sanitation, and regulatory compliance standards.
• Responsible for labor, purchasing, inventory, and food cost controls.
• Foster positive working relationships with restaurant management and team members.

Requirements

• Culinary degree, bachelor's degree, or equivalent combination of education and experience preferred.
• Strong kitchen management experience in a high-volume, scratch kitchen environment.
• Demonstrated culinary expertise and strong food execution skills.
• Experience creating menu items and assisting with menu development.
• Experience working with multiple cuisines and culinary styles.
• Proven experience training, developing, and engaging team members.
• Demonstrated leadership experience in scheduling, budgeting, purchasing, inventory management, and food costing.
• Ability to successfully meet labor and budgetary goals.
• Strong communication, organizational, and problem-solving skills.
• Ability to maintain composure and lead effectively in high-pressure situations.
• Ability to establish collaborative and productive working relationships.
• Food Safety Certification as required by local, county, or state regulations.
• Ability to read, write, speak, and communicate effectively in English; bilingual skills are a plus.

Essential Physical Job Functions

• Must be able to stand, walk, bend, and stoop for extended periods of time, up to 12 hours per day.
• Must be able to read recipes, preparation sheets, and operational documents.
• Must be able to safely operate food preparation equipment, including knives, slicers, and other kitchen tools.
• Must be able to lift and carry up to 40 pounds.
• Must be able to climb ladders as needed.
• Must be able to work in various kitchen environments, including walk-in coolers and freezers.
• Must possess sensory capabilities including vision, hearing, speaking, touching, tasting, and smelling necessary to perform job duties.
• Must be able to work in a fast-paced restaurant environment while maintaining attention to detail and food quality standards.