Executive Chef/Sous Chef

We are seeking an experienced, passionate, and motivated Executive Chef to lead our culinary team and oversee all kitchen operations.

The ideal candidate will have a strong background in high-volume food service, excellent leadership skills, and a passion for creating exceptional food and guest experiences.

Responsibilities

• Lead, train, and develop the culinary team
• Oversee daily kitchen operations and ensure consistent food quality
• Create and maintain menus, recipes, and food preparation standards
• Manage food costs, inventory, ordering, and kitchen budgets
• Maintain high standards for sanitation, safety, and organization
• Ensure compliance with health department and food safety regulations
• Manage kitchen scheduling and labor costs
• Work closely with management to develop new menu ideas and improve operations
• Maintain a positive, professional, and team-oriented kitchen environment

Qualifications

• Proven experience as an Executive Chef, Chef de Cuisine, or similar leadership role
• Strong culinary and menu-development skills
• Excellent leadership and communication abilities
• Knowledge of food cost control, inventory management, and labor management
• Ability to work in a fast-paced environment while maintaining high standards
• ServSafe certification preferred
• Culinary degree or equivalent professional experience preferred

What We’re Looking For

We’re looking for a chef who takes pride in their work, leads by example, develops their team, and is committed to delivering outstanding food and service.

If you are an experienced culinary leader ready to take the next step in your career, we would love to hear from you!

Please submit your resume and a brief introduction highlighting your culinary leadership experience.

Pay: $900.00 - $1,500.00 per week

Shift:

• 8 hour shift
• Night shift

Experience:

• Culinary experience: 1 year (Required)
• Cooking: 1 year (Required)

Work Location: In person

Salary : $900 - $1,500