Chef

Executive Chef / Culinary Director — Scaling High-Volume & Private Events ($5M–$7M)

The Opportunity We are scaling our hospitality group to the next level. Right now, our dining and private events footprint is on a steep trajectory.

To make that happen, we need a true Culinary Operator & Kitchen Leader to take total command of back-of-house operations across our dining program and high-value private events.

If you are a high-performing Executive Chef, Banquet Chef, or Culinary Director who thrives on systems, precision logistics, and building winning kitchen cultures at the $5M–$7M volume mark, this is your stage.

What You Will Own

• The Entire BOH Engine: Complete oversight of daily kitchen operations, high-end private dining, and multi-tier event execution.
• Operational Systems: Build and enforce bulletproof prep sheets, station guides, recipe specs, and cross-utilization matrices that keep quality uniform at scale.
• P&L & Prime Cost: Drive profitability through rigorous food costing, scrap minimization, purchasing negotiations, and weekly labor scheduling dialed to revenue forecasts.
• People & Culture: Recruit, train, and mentor a passionate culinary brigade, instilling high culinary standards, pride, and accountability without burnout.

Who You Are

• Scale-Tested: You have logged proven leadership time inside kitchens or luxury event/catering operations producing $5M to $7M+ in annual F&B revenue.
• Dual-Threat Execution: You understand the nuanced pacing of high-end à la carte service just as deeply as the synchronized military precision of a 400-guest private buyout or gala.
• Process-Driven: You believe clean kitchens and smooth services come from rock-solid prep sheets, inventory protocols, and training manuals—not last-minute heroics.
• A True Floor General: You lead from the pass and the prep floor with calm authority, clear communication, and a passion for developing your Sous Chefs into future leaders.

Why Join Us?

• Autonomy & Impact: You are not a cog in a legacy corporate hierarchy. You will partner directly with ownership to shape the culinary standard and infrastructure.

Ready to run a major kitchen operation where your leadership directly drives company growth? Let’s connect.

Pay: $25.31 - $30.49 per hour

Work Location: In person