Position Overview
We are seeking a highly skilled and visionary Executive Chef to lead the culinary program of a high-end, chef-driven restaurant. This role requires a balance of creativity, operational discipline, and leadership excellence. The ideal candidate brings a refined culinary perspective, strong financial acumen, and a proven ability to build and develop high-performing kitchen teams.
Key Responsibilities
Culinary Leadership & Menu Development
- Design and execute seasonal, innovative menus aligned with the restaurant’s concept and brand standards
- Maintain exceptional food quality, consistency, and presentation across all service periods
- Source and develop relationships with premium vendors and purveyors
- Stay ahead of industry trends while maintaining a distinct culinary identity
Kitchen Operations
- Oversee all back-of-house operations including prep, execution, and service
- Ensure adherence to health, safety, and sanitation standards (local, state, and federal)
- Implement and maintain SOPs to ensure consistency and efficiency
- Manage inventory, ordering, and product utilization
Financial Performance
- Own food cost, labor cost, and overall kitchen P&L performance
- Optimize margins through strategic sourcing, waste reduction, and labor deployment
- Forecast and manage budgets, including seasonal and event-driven fluctuations
Team Leadership & Development
- Recruit, train, and mentor culinary team members at all levels
- Build a strong leadership bench (Sous Chefs, CDCs, Kitchen Managers)
- Foster a culture of accountability, professionalism, and continuous improvement
- Conduct performance evaluations and succession planning
Collaboration & Guest Experience
- Partner with FOH leadership to ensure seamless service and elevated guest experience
- Engage with guests when appropriate to enhance the brand and dining experience
- Support marketing initiatives, special events, and private dining programs
Qualifications
- 5–10+ years of progressive culinary leadership experience in high-end or fine dining environments
- Proven track record as an Executive Chef or Chef de Cuisine in a high-volume, upscale concept
- Strong understanding of financials including food cost, labor management, and P&L oversight
- Expertise in modern cooking techniques, global cuisines, and premium ingredient sourcing
- Demonstrated leadership skills with the ability to inspire and develop teams
- ServSafe certification or equivalent required
What We Offer
- Competitive base salary + performance-based bonus
- Comprehensive benefits package
- Creative autonomy within a chef-driven concept
- Growth opportunities within a dynamic and expanding hospitality group