POSITION SUMMARY

The Executive Chef is the senior culinary leader at the restaurant level, responsible for overseeing all Back of House operations, culinary execution, team development, and financial performance. This role owns the guest experience from a food perspective and is directly accountable for food cost, labor cost, kitchen sanitation, equipment maintenance, and the development of the Sous Chef and culinary team.

The Executive Chef works in close partnership with the General Manager and Regional Chef to drive sales, profitability, and operational excellence. This is a full-time, salaried, exempt position. Open availability is required, including nights, weekends, and holidays.

DIRECT REPORTS

Sous Chef(s), Line Cooks, Prep Cooks, and all Back of House hourly team members.

KEY RESPONSIBILITIES

Culinary Operations & Food Quality
• Own and enforce all Hawkers food quality standards, recipe adherence, plate presentation, and production time targets across all dayparts and all BOH positions.
• Oversee all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, and service time standards.
• Serve as the highest standard-bearer in the kitchen; provide immediate, constructive feedback on food quality, execution, and presentation as items are produced.
• Conduct daily culinary line checks and sanitation checks to ensure the kitchen is fully prepared before each service period.
• Conduct monthly housekeeping, food safety, sanitation, and facility reviews and take timely corrective action on any identified deficiencies.
• Ensure target ticket times are consistently met across all shifts without compromising food quality.
• Maintain all kitchen equipment and storage areas in a clean, well-maintained, and fully operational condition.

Financial Accountability
• Partner with the General Manager to meet or exceed established targets for food cost, labor cost, sales, revenue, and overall kitchen profitability.
• Manage kitchen inventory, ordering, and vendor relationships in alignment with budget guidelines and waste reduction goals.
• Oversee scheduling of BOH team members to ensure labor efficiency while maintaining operational standards.
• Proactively manage kitchen supply and equipment maintenance costs to minimize unplanned expenses.

Sanitation, Safety & Compliance
• Ensure the kitchen consistently meets or exceeds all Health Department standards and successfully passes all inspections and audits.
• Enforce strict adherence to food safety, sanitation, and storage practices through active supervision, training, and accountability.
• Maintain safe working conditions in compliance with OSHA standards and all applicable federal, state, and local regulations.
• Ensure all BOH team members are trained on and comply with HACCP standards on every shift.
• Foster and maintain a safe, respectful, and harassment-free kitchen environment.

Team Leadership & Development
• Directly manage, mentor, and develop Sous Chefs and all BOH hourly team members to meet or exceed established performance standards.
• Execute the Hawkers training guide program with consistency and ensure all team members achieve a passing score before working independently in position.
• Conduct formal performance evaluations and provide regular coaching, recognition, and corrective feedback throughout the year.
• Train and develop Sous Chefs on all leadership responsibilities, including shift management, team coaching, financial awareness, and operational systems.
• Execute and train all BOH leaders on the Daily Shift Card and all applicable company systems and platforms.
• Communicate proactively and positively with the General Manager, Area Culinary Manager, front-of-house leadership, and hourly team members to promote a cohesive, high-performing restaurant culture.
• Model the ability to perform every BOH position and step into any role as operational needs require.
• Take swift, sound action in addressing performance concerns and apply consistent, reasonable judgment in all disciplinary matters.
• Other duties may be assigned as the need arises.

QUALIFICATIONS & EXPERIENCE
• Minimum of 3-5 years of progressive culinary leadership experience, with at least 2 years in an Executive Chef or equivalent senior kitchen leadership role in a high-volume restaurant environment; fast-casual or multi-unit experience strongly preferred.
• Culinary degree or equivalent professional culinary training preferred but not required.
• Proven track record of managing food cost, labor cost, and kitchen financials at the restaurant level.
• Strong knowledge of food safety, sanitation standards, and HACCP principles; ServSafe Manager Certification strongly preferred.
• Must have or be willing to obtain Food Handler's Certification prior to or within 30 days of hire.
• Demonstrated ability to build, lead, and develop a high-performing BOH team in a fast-paced environment.
• Strong written and verbal communication skills; ability to communicate clearly and constructively across all levels of the organization.
• Proficiency with restaurant management systems, scheduling tools, and kitchen operations platforms.
• Open availability required, including nights, weekends, and holidays.
• Must be at least 18 years of age.

PHYSICAL DEMANDS

The physical demands described below are representative of those that must be met to successfully perform the essential functions of this role. Reasonable accommodations may be made for individuals with disabilities.
• Ability to stand and walk for the duration of a full shift, typically 8-10 hours or more.
• Frequent bending, squatting, reaching above shoulder level, and twisting throughout the shift.
• Ability to lift and carry up to 50 lbs. regularly.
• Ability to safely handle sharp kitchen tools including knives, slicers, and mandolines.
• Ability to work in an environment with exposure to extreme heat (open flame, ovens, fryers) and extreme cold (walk-in coolers and freezers).
• Ability to work in a high-noise, fast-paced kitchen environment.
• Ability to read, write, and communicate clearly in English to process documentation, complete reports, and direct team communications.
• Manual dexterity required for food preparation, keyboarding, and use of restaurant management systems.

COMPENSATION & BENEFITS
• Competitive salary commensurate with experience and market.
• Performance-based bonus eligibility tied to restaurant financial and operational metrics.
• Meal benefits during scheduled shifts.
• Paid time off per company policy.
• Health, dental, and vision benefits eligibility per company benefits plan.
• Career growth opportunities within a rapidly expanding multi-unit brand.

Salary Description

$100,000-$135,000