Executive Chef
About The Position
The Executive Chef leads, manages, and oversees the restaurant’s culinary operations and all back-of-house functions, including menu execution, food quality, kitchen team leadership, inventory, food and labor cost controls, and operational excellence. The role brings the restaurant’s culinary vision to life through Mediterranean flavors, wood-fired cooking techniques, seafood, and seasonal ingredients. The Executive Chef builds a culture of accountability, collaboration, and continuous improvement while maintaining high standards for food quality, consistency, and presentation. Working closely with restaurant leadership, this role helps ensure that each guest experience reflects elevated hospitality and memorable dining. The position calls for a passionate culinary leader who can thrive in a high-volume, guest-focused environment.
Requirements
- At least 7–10 years of progressive culinary experience, including at least 5 years in a leadership or executive chef role.
- American Culinary Federation certification at the CEC level or higher.
- Strong financial acumen and demonstrated ability to manage budgets, food costs, and labor efficiency.
- Ability to work long hours standing, lift more than 40 pounds, and work in hot or cold kitchen environments.
- Flexibility to work evenings, weekends, and holidays as required.
- Passion for food and dedication to providing an excellent dining experience.
- Energetic, positive leadership style and ability to motivate teams in high-pressure environments.
- Strong communication skills for working with managers, kitchen staff, dining room personnel, and guests.
- Creative approach to menu development, plating, and modern culinary trends.
- Strong interpersonal skills and ability to foster collaboration across front-of-house and back-of-house teams.
Nice To Haves
- Culinary degree or equivalent professional training.
- Experience in fine dining and/or high-volume operations.
- Proven track record of developing innovative, guest-focused menus.
Responsibilities
- Provide timely, genuine hospitality and help ensure guests feel welcome and valued.
- Oversee back-of-house operations, including line cooks, prep cooks, pastry staff, and dishwashers.
- Hire, train, mentor, and manage kitchen staff, fostering a collaborative and positive work environment.
- Develop innovative, seasonal menus that reflect the restaurant’s culinary vision and elevate the guest experience.
- Establish and enforce portion sizes, plating standards, and presentation guidelines.
- Control food costs and manage inventory through effective ordering, storage, and waste-reduction procedures.
- Collaborate with restaurant leadership on financial planning, budgeting, and cost management.
- Ensure compliance with food safety, sanitation, and workplace safety regulations.
- Inspect kitchen operations, equipment, and staff performance to maintain high standards.
- Lead pre-shift meetings and provide ongoing feedback and performance evaluations to 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.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
