Job PurposeThe Executive Chef is responsible for the overall leadership and performance of kitchen operations, ensuring high-quality food execution, efficient processes, and strong team development. This role drives culinary standards, manages cost controls, and partners with front-of-house leadership to deliver a seamless guest experience.
Responsibilities- Lead all kitchen operations, ensuring consistency, quality, and timely execution of all menu items
- Develop and maintain menus aligned with brand standards, seasonality, and cost targets
- Manage food, labor, and operating costs to meet financial goals
- Hire, train, and develop kitchen staff, building a strong and accountable team
- Oversee inventory, ordering, and vendor relationships to ensure product quality and availability
- Enforce all safety, sanitation, and health regulations in compliance with local and federal standards
- Collaborate with front-of-house leadership to ensure smooth service and communication
- Monitor guest feedback and adjust operations to improve performance and satisfaction
- Stay current on culinary trends and introduce new ideas that enhance the guest experience
- Perform additional duties as assigned
Qualifications- Proven experience as an Executive Chef or senior kitchen leader in a high-volume environment
- Strong knowledge of culinary techniques, food safety, and kitchen operations
- Demonstrated ability to lead, develop, and retain high-performing teams
- Experience managing budgets, food costs, and labor controls
- Effective communication and organizational skills
- Ability to work in a fast-paced, team-oriented environment
- Food Handler Certification required
- Culinary school degree/diploma preferred
Working Conditions- Schedule varies based on business needs, including evenings, weekends, and holidays
- Requires extended periods of standing, walking, and active movement in a kitchen environment
- Frequent use of hands and repetitive motions, including lifting, bending, and reaching
- Ability to lift and carry up to 50 pounds
- Exposure to heat, noise, and kitchen equipment typical of a food service environment
- Reasonable accommodations will be made to enable individuals with disabilities to perform essential functions
Pay Range: $85,000 - $100,000 per year
