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Executive Chef | High-Volume | Memphis, TN Metro
The Opportunity
Join a premier, quality-driven hospitality group with 70 locations and growing as the Executive Chef for our high-volume, upscale casual concept in the Memphis, TN market. We are seeking a disciplined culinary leader to oversee a sophisticated scratch-kitchen and steakhouse operation. This role is designed for a hands-on professional who thrives in a structured, corporate environment and excels at mentoring high-performing teams.
Executive Chef Benefits & Compensation
- Base Salary: $75,000 – $85,000 (commensurate with experience).
- Uncapped Bonus: Performance-based profit-sharing structure paid every 4 weeks ($15K–$20K+ annually).
- Time Off: 3 weeks PTO in year one; 4 weeks after five years.
- Future Security: 401(k) with discretionary company match. (3% or more)
- Full Benefits: Comprehensive medical, dental, vision, disability, and life insurance.
- Quality of Life: Closed Thanksgiving and Christmas; early closure on Christmas Eve.
- Training: 10-week intensive paid training program (accommodations covered).
Requirements & Qualifications
- Experience: 2+ years of current experience as an Executive Chef in a high-volume ($5M+), full-service corporate restaurant system.
- Technical Skills: Expert butchering skills are required. You must be proficient in hand-cutting aged steaks and fresh seafood daily.
- Culinary Style: Expert-level execution in a scratch kitchen following standardized recipes; this is an operational leadership role rather than a creative/experimental position.
- Business Acumen: Deep knowledge of P&L management, food cost (COGS), and labor optimization.
- Tenure: Strong professional stability with minimal job changes over the last five years.
- Background: Experience in concepts such as Bonefish Grill, Cheesecake Factory, or similar upscale-casual corporate environments.
- Note: We are not considering candidates from contract food service, country clubs, or hotel backgrounds at this time.
Core Responsibilities
- Operational Excellence: Lead and motivate the BOH team while overseeing all kitchen operations and production.
- Talent Management: Responsible for interviewing, hiring, and developing a cohesive team with a focus on retention.
- Financial Stewardship: Manage ordering and bi-weekly inventory with precision to meet financial targets.
- Standard Bearer: Maintain high organizational and cleanliness standards to ensure total food safety and brand consistency.
JOB ID: 175326
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John Watson