Executive Chef - Upscale Restaurant

Position OverviewThe Executive Chef leads all culinary operations for an upscale French-Vietnamese restaurant concept. This role ensures a dynamic, high-quality guest experience by overseeing kitchen leadership, food production, menu development, financial performance, and staff training. The Executive Chef works closely with senior leadership to execute culinary vision, maintain elevated standards, and drive consistent operational excellence across all food outlets and banquet services.Key ResponsibilitiesCulinary LeadershipMaintain exceptional food quality, consistency, and presentation.Enhance and refine menu offerings, adapting to guest preferences and market trends.Utilize market research to propose and develop new culinary products.Oversee preparation, production, and execution for restaurant dining and private events.Set culinary targets and manage project timelines, performance goals, and workflow.Operations & AdministrationPrepare accurate weekly/monthly food cost forecasts.Lead and participate in kitchen meetings, cross-departmental communication, and daily shift huddles.Ensure purchasing, food cost tracking, and inventory systems are used correctly and efficiently.Collaborate with the Restaurant General Manager on new programs, SOPs, and implementation strategies.Financial ManagementReact quickly to sales/profit variances and take corrective action.Assist with planning for openings or major initiatives, including recruitment, menu pricing, training, and launch procedures.Maintain food and labor costs within budget targets.Contribute to annual budgeting and forecasting related to staffing and procurement.Track and approve payroll, attendance, overtime, and scheduling in a timely manner.Ensure accurate documentation of vacation, personal days, and employee records.Employee Relations & TrainingIdentify training needs and develop structured culinary training programs.Maintain updated training materials and department manuals.Oversee cross-training for all culinary and stewarding staff.Lead onboarding and induction for all new kitchen employees.Conduct performance evaluations and disciplinary conversations when required.Participate in interviews and hiring of culinary staff.Kitchen Operations & StandardsMaintain strong team communication and employee relations.Conduct routine inspections of all kitchen equipment and work areas.Ensure high standards of hygiene, grooming, and professional appearance.Maintain an “A” grade in health inspections and adhere to all safety standards.Collaborate with catering teams and other departments as needed.Support long-term planning—including budgets, menus, and operational improvements.Build strong relationships within the culinary industry to support business objectives.Guest RelationsBuild rapport with regular guests and ensure an exceptional dining experience.Attend offsite catering events or client functions when required.Health & SafetyIdentify and report hazards immediately.Maintain full knowledge of emergency procedures, fire safety, and kitchen safety policies.Ensure all kitchen staff follow safe work practices and hygiene standards.Encourage a culture of safety awareness within the team.General DutiesOversee shared staff scheduling to minimize overtime.Attend required meetings, training sessions, and departmental updates.Support other team members when needed to ensure smooth operation.Respond to guest needs courteously and professionally.Accept schedule adjustments when necessary to support continuous service.Continuously pursue opportunities to learn, improve skills, and expand culinary knowledge.Handle purchasing in alignment with budgets and vendor compliance requirements.Perform additional duties as assigned by restaurant leadership.Position RequirementsEducationHigh school diploma required; culinary degree preferred.Executive Chef or Certified Master Chef certification highly desirable.ExperienceMinimum 5 years of Executive Chef-level experience in upscale or fine-dining environments.Strong knowledge of current culinary trends and high-volume operations.Experience working with union labor is a plus.CPR/First Aid training preferred.Bilingual or multilingual ability preferred.Company DescriptionRestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100 collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!

Salary : $115,000 - $130,000