Executive Chef

What You’ll Do

• Lead, train, and develop kitchen staff

• Schedule labor to match business volume and event needs

• Support hiring, onboarding, and performance management

• Maintain food quality, recipe standards, portioning, and presentation

• Create and execute approved weekly features and special menus

• Partner with Event Planners and Operations to execute events and catering

• Manage ordering, inventory, food cost, and waste

• Ensure cleanliness, food safety, and equipment standards are met

• Open and close the kitchen according to established procedures

• Step in as needed during service and events to support the team

What We’re Looking For

• 5 years of experience in a high-volume kitchen

• 2 years of leadership or management experience

• ServSafe Certification (required)

• Culinary degree or certification preferred

• Strong organizational skills and attention to detail

• A steady, professional leader who performs well under pressure

• Availability to work evenings, weekends, and extended hours as needed

What You Get

• A full-time, salaried leadership role with Full-Time Benefits and Weekly Pay!

• Real ownership of the kitchen and its performance

• A collaborative leadership team and clear expectations

• The opportunity to contribute to menus, features, and event execution

• A fast-paced, social environment where no two days are the same

If you take pride in running a tight kitchen and leading people the right way, we’d love to hear from you.