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Executive Chef—Chef-Driven Restaurant Concept
We are seeking an Executive Chef to lead a high-level, chef-driven kitchen within a respected restaurant group known for upscale American cuisine, scratch cooking, and a polished yet approachable dining experience. This opportunity may support a new restaurant opening or an existing location and offers the chance to step into a culture built on strong culinary standards, consistency, and execution.
Executive Chef Benefits
- Competitive base salary
- Medical, dental, and vision insurance options
- Paid time off / vacation
- Growth and advancement opportunities within a growing restaurant group
- Supportive leadership team that values collaboration and culinary excellence
Executive Chef Responsibilities
- Lead, mentor, and inspire the culinary team, fostering a culture of excellence, accountability, and creativity
- Oversee all kitchen operations, including food quality, consistency, presentation, and execution
- Create, develop, and evolve menus that reflect the restaurant’s vision while balancing creativity and profitability
- Partner closely with the general manager and leadership team to drive overall restaurant success
- Manage food and labor costs, inventory, ordering, and vendor relationships to ensure financial performance
- Ensure compliance with all food safety, sanitation, and health regulations
- Recruit, train, and develop kitchen talent, building strong succession plans
- Establish and maintain high standards for prep, execution, cleanliness, and organization
- Participate in strategic planning, openings, and growth initiatives as the company expands
- Lead by example—present, engaged, and passionate about food and people
Executive Chef Requirements
- 3+ years of experience as an Executive Chef in a chef-driven, high-quality restaurant concept
- Strong culinary foundation with a passion for fresh, thoughtfully prepared food
- Demonstrated ability to lead and develop high-performing kitchen teams
- Solid understanding of food cost control, labor management, and kitchen financials
- Experience collaborating with front-of-house leadership and ownership
- High standards for quality, consistency, and guest experience
- Excellent organizational, communication, and leadership skills
- Hands-on leadership style with presence, confidence, and humility
- Flexibility to work evenings, weekends, and holidays as required
JOB ID: 174496
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Jason Weaver