Executive Chef

Responsibilities

• Provide culinary vision and leadership across Sparkies Kitchen & Bar, Stella's Table, and Union 212 Banquet Hall, ensuring a cohesive and exceptional food program across all three concepts.
• Lead, mentor, coach, and develop the entire back of house team — including Sous Chefs, Kitchen Managers, Line Cooks, and Prep Cooks — fostering a culture of excellence, accountability, and continuous growth.
• Design, develop, and execute seasonal menus and daily specials that reflect current culinary trends, showcase premium ingredients, and align with the identity and guest expectations of each concept.
• Maintain the highest standards of food quality, consistency, and presentation across all kitchens on every shift.
• Conduct regular line checks, taste tests, and kitchen walkthroughs to ensure all food meets established standards before it reaches the guest.
• Oversee all food and labor cost management, including ordering, inventory control, portion management, waste reduction, and vendor relationships.
• Develop and enforce standard operating procedures for all kitchen stations, ensuring consistency, efficiency, and adherence to recipe standards.
• Ensure strict compliance with all health codes, food safety regulations, sanitation standards, and company policies across all kitchens at all times.
• Collaborate with ownership and senior management on business strategy, concept development, special events, and catering operations at Union 212 Banquet Hall.
• Oversee the recruitment, hiring, onboarding, and performance management of all back of house team members.
• Manage kitchen scheduling across all concepts to ensure adequate staffing while maintaining labor cost targets.
• Monitor and maintain all kitchen equipment across all locations, ensuring proper preventative maintenance and prompt resolution of any issues.
• Stay current on culinary trends, local sourcing opportunities, and industry best practices, bringing fresh ideas and inspiration to the team.

Requirements

• 4+ years of progressive culinary leadership experience, including prior leadership experience in a full-service restaurant.
• Exceptional technical culinary skills with a broad knowledge of cooking methods, techniques, cuisines, and ingredients.
• Proven track record of menu development, food cost management, and kitchen operations at a high level.
• Strong leadership and team development skills, with the ability to inspire, motivate, and hold a large team accountable.
• Solid understanding of food and labor cost management, inventory control, ordering, and vendor relations.
• ServSafe certification preferred.
• Excellent organizational, communication, and time management skills.
• Able to work with a high degree of independence and make sound, strategic decisions under pressure.
• Flexible availability, including nights, weekends, and holidays.
• Able to stand for extended periods and lift up to 50 pounds regularly.
• A genuine passion for food, hospitality, and building a kitchen culture that people are proud to be a part of.

Qualifications

• Education: Bachelor’s degree in Culinary Arts, Hotel Management, or related field preferred.
• Experience: Minimum of 4+ years of progressive culinary leadership experience, including prior leadership experience in a full-service restaurant.

Skills

• Leadership and Team Development
• Menu Development
• Food Cost Management
• Inventory Control
• Vendor Relationships
• Health Codes and Food Safety Regulations
• Standard Operating Procedures
• Business Strategy and Concept Development
• Special Events and Catering Operations
• Recruitment, Hiring, Onboarding, and Performance Management
• Kitchen Equipment Maintenance
• Culinary Trends and Industry Best Practices

Benefits

• Competitive compensation
• Employee discounts
• Flexible scheduling
• Real opportunities for growth and advancement
• A supportive team culture built on respect, accountability, and collaboration
• The opportunity to shape the culinary identity of a growing, multi-concept restaurant group

Pay

Competitive compensation package.

Schedule

Flexible scheduling to accommodate the needs of the position and the business.