What are the responsibilities and job description for the Executive Chef position at RS3 Strategic Hospitality?
Position Summary
The Executive Chef is responsible for the overall culinary direction, quality, and execution of food operations. This role leads kitchen teams across one or multiple venues, ensuring exceptional food quality, consistency, and compliance with all safety and sanitation standards. The Executive Chef partners with operations leadership to drive efficiency, control costs, and deliver outstanding guest experiences in high-volume, fast-paced environments.
Key Responsibilities
Culinary Leadership & Execution
- Oversee all culinary operations, ensuring high-quality food preparation, presentation, and consistency
- Develop and execute menus aligned with brand standards, seasonal offerings, and client expectations
- Lead execution of large-scale events, ensuring efficient service during high-volume operations
- Maintain strong presence in both front-of-house collaboration and back-of-house leadership
Team Leadership & Development
- Recruit, train, and develop culinary team members, including Sous Chefs and kitchen staff
- Provide coaching, performance management, and succession planning for culinary teams
- Foster a culture of accountability, teamwork, and continuous improvement
- Ensure proper staffing levels to support operational demands
Operational & Financial Management
- Manage food and labor costs, ensuring adherence to budget and profitability goals
- Oversee inventory, ordering, and vendor relationships to ensure product quality and cost control
- Monitor waste, shrink, and portion control to maximize efficiency
- Partner with operations leadership on forecasting, planning, and execution
Compliance & Food Safety
- Ensure compliance with all local, state, and federal food safety and sanitation regulations
- Maintain adherence to HACCP standards and company policies
- Lead kitchen safety practices and ensure proper handling, storage, and preparation of food
- Prepare for and successfully pass health inspections and audits
Multi-Site & Event Support (if applicable)
- Support multiple venues or event locations as needed
- Provide leadership during high-profile or large-scale events
- Standardize culinary practices and ensure consistency across locations
Continuous Improvement
- Identify opportunities to enhance menu offerings, streamline operations, and improve guest satisfaction
- Stay current on industry trends, culinary techniques, and innovations
- Implement new processes, tools, and training programs to improve performance
Qualifications
- 5 years of progressive culinary leadership experience (Executive Chef or Sous Chef level)
- Experience in high-volume environments such as stadiums, arenas, hotels, or large-scale catering operations preferred
- Strong knowledge of food safety, sanitation, and kitchen operations
- Proven ability to manage teams, budgets, and large-scale food production
- Excellent leadership, communication, and organizational skills
Physical & Work Requirements
- Ability to stand and work for extended periods in a fast-paced kitchen environment
- Ability to lift up to 50 lbs
- Must be able to work flexible hours, including nights, weekends, and holidays
Preferred Qualifications
- Food Safety Certification (e.g., ServSafe Manager Certification)
- Experience in multi-unit or event-based culinary operations
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.