Executive Chef/Kitchen Manager

Executive Chef | Culinary Leadership & Operations

We’re looking for more than someone who can run a kitchen.

We’re looking for a culinary leader and operator who wants the opportunity to help shape the future of a growing restaurant group.

This role is for a chef who takes ownership—of the food, the people, the numbers, the cleanliness, the systems, and the guest experience. Someone who can deliver a great service tonight while also thinking about how to make the operation stronger tomorrow.

You’ll have the opportunity to lead a talented culinary team, develop menus, build systems, mentor future leaders, improve profitability, and play a meaningful role in the continued growth of our restaurants.

For the right person, this is not simply another Executive Chef position. It is an opportunity to grow with the organization and have a voice in how our culinary operations evolve.

What You’ll Lead

• Own day-to-day kitchen operations and establish a culture of organization, accountability, professionalism, and excellence.
• Recruit, train, mentor, and develop a strong culinary team and the next generation of kitchen leaders.
• Create and execute craveable, thoughtful food while protecting consistency, quality, and speed of service.
• Develop menus with an understanding of creativity, guest appeal, execution, food cost, and profitability.
• Build systems that make the kitchen stronger, cleaner, faster, and more consistent.
• Manage food cost, purchasing, inventory, waste, portioning, labor, and productivity.
• Partner with restaurant leadership to forecast business, schedule intelligently, and achieve financial targets.
• Maintain exceptional standards for sanitation, food safety, organization, equipment care, and kitchen cleanliness.
• Oversee catering, special events, and high-volume production when needed.
• Work collaboratively with FOH leadership to create a restaurant where the kitchen and dining room operate as one hospitality team.
• Identify opportunities to improve operations and help implement those improvements across the business.

Who We’re Looking For

You may already be an Executive Chef—or you may be a talented Chef de Cuisine or Sous Chef who is ready for a larger opportunity.

What matters most is how you lead.

You should bring:

• Significant experience in high-quality, high-volume restaurant kitchens.
• A strong understanding of food cost, labor management, purchasing, waste, and restaurant profitability.
• Proven ability to lead, coach, and hold teams accountable while maintaining a professional kitchen culture.
• Excellent organizational and communication skills.
• Strong knowledge of food safety, sanitation, and proper food-handling practices.
• The ability to balance culinary creativity with operational discipline.
• A hands-on leadership style and willingness to work alongside your team when the restaurant needs you.
• The ability to remain composed, organized, and solutions-focused during demanding services.
• Genuine pride in developing people—not simply managing them.

Experience with catering, banquet operations, multiple restaurant concepts, openings, or multi-unit operations is a plus.

The Opportunity

We are a growing, hospitality-driven restaurant group, and we want leaders who are interested in growing with us.

There is room here to make an impact.

Bring ideas. Build systems. Develop people. Improve the operation. Create great food. Help us build restaurants that our teams are proud to work in and our guests are excited to return to.

If you are looking for a kitchen where you simply maintain what already exists, this probably isn’t the right opportunity.

If you want the chance to lead, build, improve, and help drive the culinary direction of a growing restaurant group, we want to meet you.

Job Type: Full-time

Pay: $65,000.00 - $80,000.00 per year

Benefits:

• Flexible schedule
• Food provided
• Paid time off

Work Location: In person