Job Description

Job Description

Job Description

An award-winning restaurant group is seeking an experienced and strategic Executive Chef to lead operations across two of their award-winning properties. This individual will be a steward of culinary excellence, dedicated to upholding the high standards of hospitality, creativity, and consistency. Inspired by the philosophies of industry leaders, this role champions innovation, teamwork, and an uncompromising commitment to quality. The ideal candidate will be a culture-builder, fostering a positive, respectful, and professional work environment for all employees while exemplifying the values of the company.

JOB DUTIES:

• Ensure consistent adherence to quality standards, operating systems/procedures, and sanitation and safety regulations/requirements.
• Master all aspects of food production, including recipe adherence, food quality, storage, and equipment maintenance.
• Actively monitor food execution and coach BOH team members to maintain recipe accuracy, preparation techniques, and plating standards.
• Conduct food reviews and provide constructive feedback to the entire culinary team to ensure continuous improvement.
• Collaborate with the Operations Team to create and execute new menu item development and provide detailed recipe documentation at the restaurant level.
• Coordinate new menu item station assignments and oversee training for seamless implementation.
• Lead BOH and FOH alignment to ensure an exceptional guest experience, including occasional direct guest interactions for feedback.
• Serve as a role model, actively influencing the behavior of others to foster a safe and healthy work environment.
• Train and develop BOH team members, cultivating a culture of mentorship to support the organizations talent pipeline.
• Ensure the BOH team is properly staffed for all shifts, following approved staffing templates.
• Actively promote inclusivity, respect, and professionalism in the workplace, ensuring a positive work culture.
• Assist in recruiting, onboarding, and training new hires, following all required guidelines and schedules.
• Identify and develop emerging talent, building future leaders within the culinary team.
• Conduct month-end inventory with accuracy and work to achieve budgeted goals for each accounting period.
• Monitor daily operations for unnecessary waste and food handling issues, leading corrective actions as needed.
• Manage housekeeping systems and ongoing repair/maintenance programs to uphold the cleanliness and functionality of BOH facilities.
• Ensure compliance with security procedures to protect team members, guests, and company assets.
• Support new restaurant openings as needed, bringing culinary philosophy to new markets.
• Incorporate sustainable sourcing and waste management practices into BOH operations, ensuring alignment with our commitment to eco-conscious dining.
• Champion innovation by balancing traditional methods with new culinary techniques to enhance menu offerings and guest experiences.

QUALIFICATIONS:

• Minimum 6 years of direct kitchen management/executive chef experience. A culinary school background is a plus.
• High-level organizational skills, multi-tasking capabilities, and the ability to manage workloads with minimal direction.
• Strong leadership skills with a track record of building and leading high-performing teams in a fast-paced, high-pressure environment.
• Extensive culinary knowledge of global techniques and ingredients, with the ability to blend tradition with innovation.
• Embody a passion for hospitality and a commitment to providing an exceptional guest experience and mentoring the team to deliver it.
• Ability to adapt and thrive in changing priorities and maintain composure in high-stakes environments.
• Ability to communicate effectively in English. Spanish fluency is a plus.
• Dependable & Motivated: Reliable, with high attention to detail and follow-through.
• Able to work 10-hour plus shifts.
• Able to stand, sit, or walk for extended periods.
• Able to grasp, lift, and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Able to withstand changes in temperature, steam, and heat.
• Able to work in confined spaces.
• Must possess hearing, visual, and sensory abilities to observe and detect emergencies, as well as distinguish product taste, texture, temperature, and presentation.
• Must be authorized to work in the USA

BENEFITS:

• Competitive Pay ($100k-$120k+)
• Bonus potential (10-15% based on KPI's)
• Health Insurance (50% paid by employer)
• Vision and Dental
• PTO (15 days per year accrued)
• Sick Pay
• 401K

EOE - We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

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