Executive Chef

We are seeking a visionary and business-minded Executive Chef to lead our back-of-house operations. The ideal candidate blends outstanding culinary artistry with sharp operational discipline. You will be responsible for defining the culinary direction of the restaurant, maintaining impeccable food quality, mentoring a cohesive kitchen team, and managing the financial health of the kitchen specifically targeting optimized food costs, labor costs, and operational efficiency.

Core Responsibilities

• Culinary Leadership & Execution
  • Direct all daily back-of-house operations, ensuring highest-quality food preparation, plating, and execution.
  • Design, test, and implement innovative menu items, seasonal features, and custom catering/event menus.
  • Ensure strict compliance with food allergy protocols, dietary restrictions, and health department regulations.
  • Financial & Inventory Management
    • Proactively manage Cost of Goods Sold (COGS) through strategic vendor negotiations, portion control, and waste reduction.
    • Conduct regular, accurate physical inventory counts and analyze food cost metrics weekly.
    • Oversee the maintenance and proper usage of all commercial kitchen equipment to minimize replacement and repair expenses.
  • Team Development & Culture
    • Recruit, hire, train, and mentor a high-performing kitchen team, including Sous Chefs, line cooks, and prep staff.
    • Establish clear preparation schedules, station checklists, and standardized recipe manuals to maintain consistency across shifts.
    • Foster a professional, respectful, and highly collaborative kitchen culture that minimizes turnover.

      Qualifications & Requirements

    • Experience: Minimum of 3-5 years of progressive culinary management experience as an Executive Chef or high-level Sous Chef in a high-volume, full-service environment.
    • Financial Acumen: Proven track record of successfully managing kitchen P&L metrics, inventory turns, and labor scheduling models.
    • Certifications: Current ServSafe Manager certification required.
    • Skills: Strong organizational leadership, excellent communication, and proficiency in restaurant inventory/ordering software platforms.
    • Availability: Flexibility to work late nights, weekends, and holidays according to business demand.
    • Competitive base salary commensurate with experience.