Executive Chef

Responsibilities

• Lead the development and execution of seasonally driven, high-quality menus aligned with Ray’s standards
• Ensure consistency in flavor, presentation, and execution across all service periods
• Uphold a culture of excellence in plating, technique, and attention to detail
• Stay current on culinary trends while honoring the timeless, elevated style of Ray’s cuisine
• Maintain strict adherence to all health, safety, and sanitation standards
• Drive strong financial performance through disciplined food and labor cost management
• Oversee inventory, purchasing, and vendor partnerships with a focus on quality and consistency
• Control waste and ensure proper portioning to maximize profitability
• Maintain a clean, organized, and fully functional kitchen environment
• Lead, hire, and develop a high-performing culinary team committed to excellence
• Foster a professional, respectful, and accountability-driven kitchen culture
• Set clear expectations and provide ongoing coaching, feedback, and development
• Build schedules that support both operational needs and team success
• Partner closely with front-of-house leadership to deliver seamless, polished service
• Support menu-driven marketing and seasonal initiatives that enhance the guest experience

Requirements

• Proven experience as an Executive Chef or senior culinary leader in an upscale or fine dining environment
• Demonstrated ability to lead high-performing teams while maintaining a culture of professionalism, discipline, and respect
• Deep understanding of refined culinary techniques, seasonal menu development, and premium ingredient execution
• Strong financial acumen with experience managing food cost, labor, inventory, and overall kitchen profitability
• Commitment to consistency, attention to detail, and delivering an exceptional dining experience on every plate
• Excellent leadership, communication, and organizational skills with the ability to perform under pressure
• Experience collaborating cross-functionally to support seamless guest experiences from kitchen to table
• Ability to create memorable dining experiences and WOW moments
• Skilled in coaching, scheduling, and driving continuous improvement
• Culinary degree or equivalent professional experience preferred
• High school diploma or GED required
• Must be authorized to work in the USA with proper documentation
• Minimum age: 18; ability to obtain necessary licenses or permits
• Able to stand for extended periods and work in a fast-paced environment
• Flexible schedule including nights, weekends, and holidays

Benefits

• Competitive Wages plus Bonus structure for Management
• Comprehensive Training Program and ongoing career development
• Performance-Based Career Growth
• Employee Dining Discounts
• Equal Employment Opportunity
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Short-term disability
• Flexible Spending Account
• Paid Time Off

Required Skills

• Leadership
• Culinary Expertise
• Teamwork
• Communication
• Attention to Detail
• Ability to Work Under Pressure
• Organizational Skills
• Adaptability
• Positive Attitude
• Work Ethic