Executive Chef

Rooted Hospitality Group•Village of Patchogue, NY

25d•$85,000 - $110,000•Onsite

About The Position

Rooted Hospitality Group (RHG) is seeking an Executive Chef to lead by example, driving innovation, operational excellence, and team development. The ideal candidate will ensure every dish served is an unforgettable experience and will be a student of the business, staying current with market trends, building purveyor relationships, benchmarking against competitors, and mastering sanitation standards. The role involves leading the team in ordering, receiving, inventory, recipe execution, kitchen maintenance, and financial performance monitoring. It also focuses on developing people by fostering a positive team environment, identifying strengths, addressing performance issues, and promoting a culture of positive change and accountability.

Requirements

Minimum of 3 years in a high-volume Kitchen Management role.
Proven leadership and team-building abilities in a dynamic environment.
Positive attitude, strong work ethic, and a commitment to culinary excellence.
Exceptional organizational skills, with the ability to prioritize and adapt to changing needs.
Strong attention to detail, follow-through, and time management skills.
Ability to effectively communicate expectations and results with clarity and confidence.
Ability to lift 25 pounds.
Capability to bend, stoop, stand, and walk for extended periods to fulfill culinary duties.

Nice To Haves

Experienced Restaurant Manager with a Team-First Attitude
Comfortable Working in Fast-Paced, Busy Environment
Want to Grow – Committed to Supporting Each Team Member to Help Reach + Exceed Goals

Responsibilities

Lead by example, driving innovation, operational excellence, and team development.
Ensure every dish served is an unforgettable experience.
Stay current with market trends and build strong relationships with purveyors.
Benchmark operation against top local competitors.
Master sanitation standards and compliance, including OSHA logs, temperature logs, ServSafe certifications, and health department requirements.
Oversee ordering, receiving, and inventory to maintain the highest product quality.
Ensure consistent execution of recipes and standards through proper training and accountability.
Maintain a clean, organized, and well-functioning kitchen that meets all operational standards.
Monitor financial performance with daily profit-tracking tools, focusing on efficiency and productivity.
Understand and communicate budgetary goals, bridging the gap between "budget vs. actual" performance.
Foster a team environment rooted in empowerment, confidence, and friendliness.
Identify and nurture individual strengths, conducting fair and objective evaluations.
Address performance challenges promptly and reward excellence to motivate team members.
Cultivate a kitchen culture that questions the status quo and embraces positive change.
Lead by example in promoting RHG’s culture of excellence and accountability.