Executive Chef

• Provide culinary leadership and operational oversight for multiple food outlets, banquet operations, and large-scale events.
• Oversee kitchen leadership teams as well as hire, train, mentor, and develop culinary staff while fostering a positive, performance-driven kitchen culture.
• Develop and maintain strategically engineered menus, ensuring accurate recipe standardization, costing, and pricing to maximize profitability and guest satisfaction.
• Manage food operations generating $5M in annual revenue while monitoring and controlling food, labor, and operational costs.
• Utilize Excel and reporting tools to analyze performance, forecast demand, and manage operational budgets.
• Implement purchasing controls, inventory management systems, and waste reduction programs.
• Establish and maintain kitchen SOPs, checklists, and operational systems to ensure consistency, efficiency, and accountability.
• Maintain high standards for food preparation, presentation, sanitation, organization, and proper butchering/fabrication techniques.
• Ensure full compliance with health department regulations, food safety standards, and Serve Safe requirements.
• Collaborate with senior leadership on kitchen design, renovations, concept development, and branding initiatives, working with architects, contractors, and vendors as needed.
• Lead culinary teams through operational transitions during renovations, rebranding initiatives, or concept changes.
• Train and mentor staff in advanced cooking techniques, plating, food safety, and operational standards, supported by structured training and performance evaluations.
• Promote exceptional guest satisfaction by maintaining strong communication with front-of-house leadership and addressing guest concerns professionally.
• Build relationships with vendors, suppliers, and community organizations while representing the company within the culinary industry.
• Maintain professionalism and integrity in all interactions and perform additional duties as assigned.

• 7–10 years of progressive culinary leadership experience
• Multi-unit or regional chef experience overseeing 5 locations strongly preferred
• Proven experience managing $5M annual food revenue
• Background in fine dining and high-volume culinary operations
• Extensive banquet and large-scale event culinary experience
• Advanced expertise in menu engineering & profitability analysis, recipe development and food costing, inventory and purchasing controls, and kitchen systems and operational checklists
• Strong butchery and seafood fabrication skills
• High proficiency in Microsoft Excel and standard office software
• Knowledge of food safety programs, sanitation standards, and Serve Safe compliance
• Exceptional leadership, coaching, and team development skills
• Strong organizational and operational management abilities
• Excellent communication and interpersonal skills
• Ability to lead multiple teams and manage competing operational priorities
• Ability to stand and walk for extended periods (8 hours), lift up to 40 lbs and push/pull up to 50 lbs.
• Ability to bend, reach, kneel, squat, and work in fast-paced kitchen environments
• Must be able to work flexible hours, including evenings, weekends, and holidays
• Work environment may include high-volume service periods, loud noise levels, and varying temperatures

Salary : $5