Full-Time Executive Chef

About the Role

The Executive Chef oversees culinary operations, managing chef managers and hourly staff to deliver high-quality food and service standards. The role emphasizes leadership in food quality, safety, supply chain understanding, and operational excellence, focusing on consistent, reliable culinary solutions aligned with client needs and operational realities. It promotes professional growth, teamwork, and maintaining high standards across diverse hospitality environments.

Responsibilities

• Ensure proper food preparation, presentation, and safety
• Train and coach teams to maintain high culinary standards
• Maintain effective client and guest relationships
• Manage food and labor targets to optimize margins
• Adhere to operational and safety protocols

Qualifications

• Minimum of 4 years of culinary experience
• 2 years of management experience preferred
• Culinary degree or equivalent
• Strong communication skills