Executive Chef

Executive Chef

Compensation: $95,000 - $110,000 25% Bonus Opportunity

We are seeking an experienced, hands-on Executive Chef to lead a high-volume, chef-driven culinary operation. This is an opportunity for an accomplished culinary leader who combines strong kitchen expertise with financial acumen, operational discipline, and a genuine passion for developing people and creating memorable dining experiences.

The Executive Chef will lead daily culinary operations while maintaining exceptional standards for food quality, consistency, cleanliness, and execution. Success requires a leader who is equally comfortable developing the team, managing costs, improving operations, and stepping into the kitchen when needed.

What You’ll Do:

• Lead daily culinary operations in a high-volume, full-service restaurant environment.
• Deliver consistently exceptional food quality, presentation, and execution while creating memorable guest experiences.
• Manage food cost, labor, waste, purchasing, inventory, and other key financial and operational metrics.
• Oversee scheduling, planning, preparation, and daily decision-making to ensure smooth and efficient service.
• Coach, develop, motivate, and retain a high-performing culinary team while building future kitchen leaders.
• Establish clear expectations for preparation, station execution, recipe adherence, sanitation, and service standards.
• Apply a strong understanding of flavors, aromas, ingredients, cooking techniques, and seasonal products to culinary execution.
• Partner with restaurant leadership and front-of-house teams to ensure food, service, and hospitality work together as one guest experience.
• Improve ticket times, communication, preparation, and overall kitchen efficiency while maintaining quality standards.
• Respond calmly and effectively to changing business demands and on-the-fly guest or operational needs.
• Maintain exceptional food safety, sanitation, cleanliness, and allergen standards.
• Utilize restaurant technology, including POS, scheduling, inventory, and digital reservation systems.
• Identify opportunities to continuously improve culinary operations, team performance, profitability, and the guest experience.

What We’re Looking For:

• 5 years of high-volume restaurant management experience with significant culinary leadership responsibility.
• Proven success leading a high-volume, chef-driven or elevated full-service kitchen.
• Strong culinary knowledge with hands-on understanding of ingredients, preparation techniques, flavor profiles, and kitchen execution.
• Demonstrated understanding of restaurant financials, including food cost, labor, purchasing, inventory, waste, and expense management.
• Proven ability to recruit, coach, develop, motivate, and retain high-performing restaurant teams.
• Confident, visible leadership style with the ability to remain composed and make sound decisions in a fast-paced environment.
• Strong understanding of food safety, sanitation, allergen protocols, and restaurant cleanliness standards.
• Experience with POS systems and digital/online reservation platforms such as OpenTable.
• Commitment to continuous improvement and developing future leaders from within.

Why Join Us?:

You’ll join a growing restaurant organization known for creating distinctive dining experiences that combine exceptional food, hospitality, and atmosphere. This role offers the opportunity to influence culinary execution, develop a talented team, and lead a kitchen where both the guest experience and the people behind it matter.

We believe great restaurants are built by great teams. We invest in our people, promote from within, and provide opportunities for leaders who want to continue growing their careers.

If you are a hands-on culinary leader who knows how to balance exceptional food, strong financial performance, operational execution, and people development, we want to hear from you.

Apply today to learn more about this Executive Chef opportunity