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Executive Chef
Reports to: Director of Hospitality
Supervises: Executive Chef, Sous Chefs, Chef de Parties, Line Cooks, Commis Chefs, Kitchen Stewards
The Executive Chef holds full culinary leadership and P&L accountability for the kitchen and the kitchen staff. Working in close partnership with the Director of Hospitality, ownership, and the partnership's culinary team, the Executive Chef sets menu direction, upholds brand and quality standards, and leads the kitchen brigade to deliver consistent, high-quality food across every daypart — lunch, dinner, brunch, happy hour, and private events — while managing food and labor costs to target.
Executive Chef Benefits & Compensation
- Competitive base salary ($110,000-$130,000)
- Comprehensive medical, dental, and vision coverage
- PTO, Retirement / 401k; Sick Days
Executive Chef Requirements & Qualifications
- Culinary degree or equivalent professional training strongly preferred.
- Minimum 7–10 years of progressive culinary experience, including 3+ years as an Executive Chef or Executive Sous Chef in a high-volume, full-service restaurant.
- Fine-dining or chef-driven concept experience strongly preferred.
- Proven track record managing food and labor costs to budget.
- Strong knowledge of a wide range of cooking techniques, cuisines, and kitchen management systems.
- ServSafe or equivalent food safety certification (or ability to obtain within 90 days).
- Strong leadership, financial acumen, and communication skills.
- Ability to work under pressure in a fast-paced, high-volume environment.
- Flexible schedule including nights, weekends, and holidays.
Executive Chef Preferred Background & Skills
- Culinary vision and menu innovation
- P&L ownership and cost discipline
- Leadership and team development
- Brand standards and quality consistency
- Composure under pressure
- Vendor and partner relationship management
- Strategic and business planning
- Attention to detail
Executive Chef Day-to-Day Responsibilities
- Own the restaurant's culinary vision and menu direction in partnership with the brand's partner culinary team and ownership.
- Develop and refine recipes, seasonal menus, and specials that reflect brand standards.
- Partner with the beverage team to ensure food and drink programs are aligned.
- Plan, organize, and directly oversee all kitchen activities and service execution.
- Step onto the line during peak volume or staffing shortages to protect service standards.
- Ensure full compliance with HACCP, health department, and all food safety and sanitation regulations.
- Conduct regular kitchen inspections and audits; correct deficiencies immediately.
- Serve as the primary culinary point of contact for the team on brand standards, menu approvals, and quality audits.
- Represent the company's culinary program to press, VIP guests, investors, and community partners as needed.
- Support marketing, PR, and events initiatives with culinary expertise and on-site presence.
- Maintain accurate kitchen records, reporting, and documentation.
- Communicate operational needs, risks, and opportunities to the Director of Hospitality and ownership.
JOB ID: 179794
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Dana Lawrie