POSITION SUMMARYThe Executive Chef is responsible for the overall leadership, management, and success of Siville's culinary operations. This role oversees all back-of-house functions, including menu execution, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The Executive Chef will champion Seville's culinary vision by bringing Mediterranean flavors to life through every dish.
As the leader of the culinary team, the Executive Chef is responsible for creating a culture of accountability, collaboration, and continuous improvement while maintaining the highest standards of food quality, consistency, and presentation. Working closely with restaurant leadership, the Executive Chef will ensure that every guest experience reflects Seville's commitment to elevated hospitality, approachable sophistication, and memorable dining experiences. The ideal candidate is a passionate culinary leader who thrives in a high-volume, guest-focused environment.
DUTIES AND RESPONSIBILITIES- Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued.
- Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers.
- Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
- Develop innovative and seasonally driven menus that reflect Seville's vision and elevate the guest experience.
- Establish and enforce portion sizes, plating standards, and presentation guidelines.
- Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures.
- Collaborate with Seville's leadership on financial planning, budgeting, and cost management.
- Ensure compliance with all food safety, sanitation, and workplace safety regulations.
- Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
- Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
- Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation.
- Uphold and model company values, policies, and standards at all times.
- Other duties as assigned.
QUALIFICATIONS- Passion for food and dedication to delivering an excellent dining experience for every guest.
- Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments.
- Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests.
- A minimum of 7-10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
- Culinary degree or equivalent professional training preferred.
- Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency.
- Creative approach to menu development, plating, and modern culinary trends.
- Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments.
- Flexibility to work evenings, weekends, and holidays as required.
- Certification from the American Culinary Federation (CEC or higher).
- Experience in fine dining and/or high-volume operations.
- Proven track record of developing innovative, guest-focused menus.
- Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams.
