Position SummaryThe
Executive Chef is responsible for leading all culinary operations at Truth Music Venue. This role oversees menu planning, food preparation, kitchen staff, food quality, inventory, budgeting, and food safety while ensuring guests receive a high-quality dining experience. The Executive Chef works closely with venue leadership to support concerts, private events, VIP experiences, and daily food service while maintaining efficient kitchen operations
This role pays an annual salary of $95,000-$110,000 and is bonus eligible.
Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)This position will remain open until October 30, 2026.Responsibilities- Lead and manage all kitchen operations, including food preparation, production, and service.
- Develop and maintain menus that align with the venue's concept and event needs.
- Hire, train, schedule, coach, and evaluate kitchen team members.
- Ensure all food is prepared and presented according to company quality standards.
- Maintain compliance with all federal, state, and local health, sanitation, and food safety regulations.
- Monitor food and labor costs and implement strategies to meet budget goals.
- Order food, supplies, and kitchen equipment while maintaining proper inventory levels.
- Minimize waste and control inventory through proper storage and portion control.
- Coordinate with the Food & Beverage Director and venue leadership to execute concerts, VIP events, and special functions.
- Ensure kitchens remain clean, organized, and inspection-ready at all times.
- Develop standardized recipes and maintain consistency across all menu items.
- Address kitchen issues promptly and maintain a positive, team-oriented work environment.
- Ensure all equipment is properly maintained and report repair needs.
- Promote a culture of safety, professionalism, and continuous improvement.
Qualifications- 5-7 years of progressive culinary leadership experience, with at least 2 years as an Executive Chef in a high-volume restaurant, entertainment venue, hotel, or catering operation.
- Culinary degree or formal culinary training preferred.
- Strong knowledge of food preparation techniques, kitchen operations, inventory management, and cost control.
- Experience managing labor budgets, food costs, and purchasing.
- Knowledge of food safety regulations; ServSafe Manager Certification preferred (or ability to obtain).
- Proven ability to lead, motivate, and develop a diverse kitchen team.
- Excellent organizational, communication, and time management skills.
- Ability to work in a fast-paced environment while maintaining high food quality standards.
- Flexible schedule, including evenings, weekends, holidays, and event days.
- Ability to stand for extended periods and regularly lift heavy objects.
- Proficiency with Microsoft Office and restaurant inventory or point-of-sale systems is a plus.
