Job Description
We are looking for a hands-on culinary leader to help strengthen and organize our growing restaurant group.
This is not a traditional Executive Chef role. We are looking for someone who understands kitchen systems, food cost control, menu development, and operational efficiency across multiple locations.
Our group includes:
A high-volume family restaurant
A diner concept
A pizzeria
A coffee shop
Responsibilities:
Develop profitable daily and weekly specials
Improve food cost and reduce waste
Standardize recipes and prep systems
Train kitchen staff and sous chefs
Improve kitchen organization and workflow
Support menu development across locations
Help management improve purchasing and inventory control
Introduce systems that make kitchens easier to run and more profitable
Ideal Candidate:
5+ years kitchen leadership experience
Multi-unit experience preferred
Strong understanding of food cost and margins
Strong organizational skills
Practical and hands-on leadership style
Passion for improving teams, not just cooking
What we offer:
Competitive salary based on experience
Opportunity to influence multiple restaurants
Growth opportunity within an expanding restaurant group
Stable ownership committed to improvement
This is a leadership role for someone who wants to build systems, improve teams, and make restaurants more successful, not just run a single kitchen.
Send a resume and a short introduction describing your experience improving kitchen operations.
