Executive Chef

The Vault Restaurant is seeking a skilled and creative Executive Chef to lead kitchen operations, develop exceptional menus, and maintain high standards of food quality, presentation, and safety. The ideal candidate will have strong culinary expertise, proven leadership experience, and the ability to manage kitchen staff, control costs, and deliver an excellent dining experience.

Key Responsibilities

• Oversee all daily kitchen operations and food production.
• Develop innovative menus, seasonal dishes, and daily specials.
• Maintain consistent food quality, taste, and presentation.
• Lead, train, and motivate chefs and kitchen staff.
• Manage kitchen staffing, schedules, and task assignments.
• Monitor food inventory, purchasing, and supplier relationships.
• Control food costs, portion sizes, and kitchen waste.
• Ensure compliance with food safety and sanitation regulations.
• Maintain a clean, organized, and efficient kitchen.
• Inspect ingredients for freshness and quality.
• Establish standardized recipes and preparation procedures.
• Coordinate with restaurant management and front-of-house teams.
• Monitor food preparation and service during busy periods.
• Maintain kitchen equipment and ensure safe operation.
• Review customer feedback and improve menu offerings.
• Manage kitchen budgets and operational expenses.
• Introduce new culinary techniques and presentation standards.
• Ensure the team consistently meets restaurant quality standards.

Qualifications & Skills

• Proven experience as an Executive Chef, Head Chef, or senior culinary professional.
• Strong knowledge of cooking techniques and menu development.
• Demonstrated leadership and kitchen management abilities.
• Experience with food costing, budgeting, and inventory control.
• Knowledge of food safety, sanitation, and hygiene standards.
• Excellent organization and time-management skills.
• Strong communication and team-building abilities.
• Creativity and attention to detail in food presentation.
• Ability to work effectively under pressure.
• Experience managing suppliers and food purchasing.
• Culinary degree, diploma, or equivalent professional experience preferred.
• Flexibility to work evenings, weekends, and holidays as needed.

What We Offer

• Competitive salary based on experience.
• Opportunities for career advancement.
• A professional and collaborative working environment.
• Opportunities to create and improve menu offerings.
• Recognition for strong leadership and kitchen performance.

Pay: $22.00 - $28.00 per hour

Expected hours: 32.0 per week

Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person