What are the responsibilities and job description for the Executive Chef position at Crawford's | Bar & Grill?
Executive Chef – New Concept Opening
Location: Sioux Falls, SD
Compensation: Competitive salary performance incentives
Employment Type: Full-Time
About the Role
We are launching an exciting new concept and are seeking an experienced, hands-on Executive Chef to lead the culinary vision and kitchen operations from day one. This role is ideal for a chef who balances creativity with discipline, thrives in high-volume environments, and takes pride in building strong teams and efficient systems.
The Executive Chef will oversee all aspects of kitchen operations, including menu development, cost control, staffing, training, and execution—while delivering a consistent, high-quality guest experience.
Key Responsibilities
- Develop, execute, and evolve menus that align with the restaurant’s concept and brand
- Lead all kitchen operations including prep, service, and sanitation standards
- Hire, train, schedule, and mentor culinary staff at all levels
- Maintain food cost, labor targets, and inventory accuracy
- Establish kitchen SOPs, recipes, plating standards, and training systems
- Oversee purchasing, vendor relationships, and product quality
- Ensure compliance with all health, safety, and food handling regulations
- Collaborate closely with ownership and management on strategy and growth
- Lead by example during service and foster a culture of accountability and respect
Qualifications
- 5 years of Executive Chef or Senior Kitchen Leadership experience
- Proven success in high-volume, upscale casual, or fine-dining environments
- Strong background in menu development and cost control
- Experience with inventory systems, POS platforms, and labor management
- Ability to lead, train, and retain high-performing culinary teams
- Strong organizational, communication, and leadership skills
- Flexible availability including nights, weekends, and holidays
What We Offer
- Opportunity to build a kitchen and menu from the ground up
- Competitive compensation with performance-based incentives
- Creative input with operational support
- Growth opportunities within a developing restaurant group
- A professional, team-focused culture that values quality and execution