Executive Chef

The Executive Chef is responsible for overseeing all kitchen operations, developing innovative menus, leading the culinary team, and maintaining exceptional food quality. This role involves managing food preparation, supervising kitchen staff, controlling operating costs, and ensuring compliance with food-safety standards. The ideal candidate has extensive culinary experience, strong leadership skills, and a passion for creating memorable dining experiences through high-quality cuisine and professional kitchen management.

Key Responsibilities:

• Oversee daily kitchen operations and coordinate food production.
• Develop and refine menus featuring creative dishes, seasonal ingredients, and regional culinary influences.
• Establish recipes, portion sizes, cooking methods, and food-presentation standards.
• Maintain consistent food quality, flavor, freshness, and presentation.
• Lead, train, supervise, and motivate chefs, cooks, and kitchen assistants.
• Recruit kitchen employees and support onboarding and professional development.
• Prepare staffing schedules and coordinate kitchen shift assignments.
• Manage food inventory, purchasing, and supplier relationships.
• Monitor ingredient quality, freshness, storage conditions, and stock levels.
• Control food costs, labor expenses, portion sizes, and kitchen waste.
• Maintain food-safety, sanitation, and kitchen-cleanliness standards.
• Ensure proper handling of food allergies and special dietary requests.
• Monitor kitchen equipment and coordinate repairs or maintenance when necessary.
• Coordinate with restaurant management and front-of-house teams to ensure smooth service.
• Train employees on recipes, cooking techniques, and kitchen procedures.
• Monitor kitchen performance and implement improvements to efficiency and food quality.
• Ensure compliance with company policies and applicable health regulations.
• Maintain accurate inventory records, food-cost reports, and kitchen documentation.
• Review guest feedback and identify opportunities to improve menu offerings and dining experiences.
• Maintain a safe, organized, and productive kitchen environment.

Qualifications & Skills:

• Extensive professional culinary experience, preferably in a senior kitchen leadership role.
• Previous Executive Chef or Head Chef experience preferred.
• Strong knowledge of cooking techniques, menu development, and food presentation.
• Excellent leadership and kitchen-team management abilities.
• Experience with budgeting, food costing, and portion control.
• Knowledge of inventory management and supplier coordination.
• Understanding of food safety, sanitation, and allergen management.
• Strong organizational and time-management skills.
• Excellent communication, problem-solving, and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced kitchen.
• Creativity, attention to detail, and commitment to culinary excellence.
• Ability to train, motivate, and develop kitchen team members.
• Professional attitude and accountability for kitchen performance.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities to lead menu development and culinary innovation.
• A professional and collaborative kitchen environment.
• Opportunities for leadership development and career advancement.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $21.00 - $27.00 per hour

Expected hours: 32.0 per week

Benefits:

• 403(b)
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement

Work Location: In person