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We are seeking a polished, professional Executive Chef to lead the culinary vision of a high-volume, upscale, scratch-made restaurant. This is a leadership role for someone who operates with an owner’s mentality — balancing creativity and excellence in execution with disciplined financial stewardship and team development.
Position Overview
The Executive Chef is responsible for all back-of-house operations, culinary execution, team leadership, and financial performance of the kitchen. This individual must bring strong business acumen, a deep understanding of P&L management, and the ability to build and mentor a high-performing culinary team.
Key Responsibilities
Culinary Leadership & Standards
- Oversee all food preparation, execution, and presentation to ensure consistent excellence.
- Lead menu development aligned with seasonal availability, brand standards, and profitability goals.
- Maintain uncompromising standards for quality, cleanliness, and organization.
- Ensure all recipes, prep guides, and procedures are documented and followed.
Financial & Operational Acumen
- Fully manage and understand the kitchen P&L, including cost of goods, labor, and controllables.
- Maintain food cost and labor targets while protecting guest experience.
- Drive purchasing strategies, vendor negotiations, and inventory controls.
- Forecast sales and staffing needs based on trends and seasonality.
- Identify opportunities to improve profitability without sacrificing quality.
Leadership & Team Development
- Recruit, train, and mentor a strong culinary leadership team.
- Build a culture of accountability, professionalism, and pride.
- Develop sous chefs and key leaders through coaching and performance management.
- Foster strong communication and partnership with the front-of-house leadership team.
- Lead by example with integrity, composure, and positive energy.
Compliance & Safety
- Maintain ServSafe Manager certification.
- Ensure full compliance with local health department standards.
- Enforce safe food handling, sanitation, and kitchen safety procedures.
Qualifications
- Minimum 3+ years of experience as an Executive Chef in a high-volume upscale restaurant ($4M+ annual revenue).
- Proven experience leading scratch kitchens with strong attention to detail.
- Demonstrated expertise in P&L management and financial performance.
- ServSafe Certified Manager (required).
- Strong leadership presence with the ability to inspire, mentor, and develop talent.
- Polished, professional demeanor with excellent communication skills.
- High level of organization and execution in fast-paced environments.
The Ideal Candidate
- Thinks like an owner and acts with long-term vision.
- Understands that great restaurants are built on both numbers and people.
- Takes pride in developing others and building strong teams.
- Balances creativity with profitability and operational discipline.
This is an opportunity to lead an established, high-performing kitchen while driving continued growth and excellence in an upscale dining environment.
JOB ID: 172485
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Kelly Buck