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Executive Chef

We are seeking a passionate and operationally driven Executive Chef to lead the culinary program for a dynamic restaurant. This is an outstanding opportunity for a hands-on culinary leader who thrives in a busy environment, values team development, and takes pride in delivering exceptional guest experiences through consistency, creativity, and executional excellence.

The ideal candidate is both a strong leader and a true kitchen operator — someone who can inspire a team, maintain high culinary standards, drive financial performance, and create a culture rooted in accountability, collaboration, and hospitality.

Executive Chef Benefits & Compensation

• Competitive base salary commensurate with experience
• Paid Time Off
• Competitive Bonus Plan
• Opportunity to lead within a respected and growing restaurant organization
• Supportive and collaborative leadership culture
• Creative input and menu development opportunities

Executive Chef Requirements & Qualifications

• Minimum of 5 years of Executive Chef or senior culinary leadership experience in high-volume restaurant environments
• Strong leadership presence with the ability to coach, mentor, and develop BOH teams
• Deep understanding of food safety, sanitation, and kitchen compliance standards
• Proven success managing labor, food cost, inventory, and kitchen systems
• Ability to thrive in a fast-paced, high-expectation environment while maintaining composure and professionalism
• Strong organizational, communication, and operational execution skills

Preferred Background & Skills

• Experience with menu development, seasonal features, and culinary innovation
• Familiarity with inventory management systems, ordering platforms, and cost controls
• Passion for creating a positive kitchen culture built on teamwork, accountability, and consistency

Key Responsibilities

• Oversee all daily Back-of-House operations to ensure smooth, efficient service execution
• Establish production pars and kitchen systems that optimize workflow and minimize waste
• Lead, train, coach, and develop all BOH team members
• Maintain recipe adherence, portion control, and presentation standards
• Conduct daily line checks, tastings, and quality assurance reviews
• Monitor and manage food cost, labor cost, inventory, and purchasing practices
• Build and maintain strong vendor relationships while negotiating favorable pricing and product quality
• Partner with ownership on menu development, seasonal offerings, and culinary strategy
• Foster a culture of professionalism, accountability, teamwork, and hospitality throughout the kitchen

If you are a passionate culinary leader looking for an opportunity to make a meaningful impact with a growing organization, we would love to connect with you.

JOB ID: 176431

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Vincent Frankowski

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