Job Description Job Description Position: Executive Chef, Steakhouse conceptCompensation: $120,000–$135,000 base salary + bonus potentialSchedule: Full-time | Service-driven scheduleBenefits: Comprehensive benefits package including health coverage, paid time off, and performance-based incentivesRole Summary:We are conducting a confidential search for a highly skilled and driven Executive Chef to lead the culinary program for a modern, chef-driven restaurant within a growing, high-performing hospitality group.This role serves as the senior culinary leader, responsible for overseeing all kitchen operations while acting as a key partner to front-of-house leadership. The Executive Chef will bring a strong balance of creative vision and financial discipline , ensuring an exceptional guest experience while maintaining operational excellence.The ideal candidate thrives in a fast-paced, competitive environment and brings a deep understanding of fine dining standards, seasonal menu development, and team leadership.What you bring to the table:Proven ability to lead high-performing kitchen teams in a quality-driven, high-volume environmentStrong expertise in menu development , with a focus on seasonal ingredients and evolving guest preferencesHands-on leadership style with a commitment to consistency, presentation, and executionExperience managing inventory, purchasing, and vendor relationships with a focus on cost controlStrong financial acumen, including P&L oversight, budgeting, forecasting, and labor managementAbility to collaborate cross-functionally with front-of-house leadership to ensure a seamless guest experienceDeep knowledge of food safety, sanitation, and kitchen operations best practicesProficiency with restaurant systems and tools related to scheduling, reporting, and inventory managementAbility to operate effectively in a fast-paced environment while maintaining high attention to detailWhy you'll love working here:Opportunity to lead within a modern, chef-driven conceptCompetitive compensation with bonus potential tied to performanceStrong support from an experienced and growth-oriented leadership teamA culture that values innovation, accountability, and culinary excellenceOpportunity to make a meaningful impact on menu direction and kitchen operationsRequired Work Experience:5–10 years of experience in an Executive Chef or senior culinary leadership roleBackground in fine dining or elevated, chef-driven restaurant environmentsProven track record of managing kitchen operations, team performance, and financial resultsExperience with budgeting, forecasting, and cost controls in a high-volume settingPreferred Work Experience:Experience working within multi-unit or growth-oriented restaurant groupsFamiliarity with restaurant management systems for scheduling, inventory, and reportingExposure to special events, menu launches, or concept development initiativePersonal Qualities:Passionate culinary leader with strong integrityCreative, detail-oriented, and quality-focusedCollaborative and team-driven leadership styleStrong communicator with the ability to lead through influenceAdaptable and solutions-oriented in a dynamic environment