Executive Chef | Spring 2027 Opening | HONO Japanese Steakhouse
About The Position
The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. The role owns menu development, recipe integrity, food quality, and cost performance, and combines hands-on culinary work with leadership of the culinary team and management of food-related functions. The position reports to the Corporate Chef, Casa Neos. The Executive Chef plans and creates menus for all food outlets, including specials and seasonal changes; develops and maintains standard recipes and preparation and presentation techniques; evaluates menu costs with the cost control team; and supports menu launches and training. The role also audits food quality and recipe adherence, evaluates products for quality and price, and maintains knowledge of food-and-beverage trends. The role partners with Food & Beverage and Operations management, the Menu Coordinator, Menu Analyst, Sourcing Manager, Corporate Chef, and the Executive Chef of Casa Neos on food production, menu information and launches, sourcing updates, and cross-venue culinary initiatives. The position requires a fast-paced professional kitchen environment and a schedule that includes evenings, weekends, and holidays based on business needs and the event calendar.
Requirements
- Two- or four-year culinary degree.
- At least 10 years in a kitchen management role as an Executive Chef in a fast-paced, high-volume upscale restaurant.
- Computer proficiency, including Excel and Windows.
- Strong leadership ability with a culinary team.
- Attention to detail and demonstrated organizational skill.
- Good listening and verbal communication skills.
- Awareness of operational and food-and-beverage needs across the venue.
Responsibilities
- Plan and create menus for all food outlets, including specials and seasonal changes.
- Develop standard recipes and food preparation and presentation techniques that maintain consistent quality and minimize food cost.
- Manage recipe accuracy and provide Operations and the Corporate Chef with current, accurate recipes.
- Cost and evaluate menus in collaboration with the cost control team.
- Assist with menu launches and train Operations teams on new dishes and menus.
- Audit food quality across all operations.
- Regularly audit recipe adherence with the Chief Culinary Officer and corporate culinary team.
- Evaluate food products to ensure quality standards are consistently attained and confirm that product quality, price, and related goods meet expectations.
- Maintain current knowledge of trends in the food-and-beverage market.
- Partner with Food & Beverage and Operations management so food production exceeds member and guest expectations.
- Assist in implementing the Food Matrix with the Menu Coordinator.
- Work with the Menu Analyst on information related to new menu creations.
- Work with the Sourcing Manager on updates about farm products.
- Work with the Menu Coordinator on menu descriptions, the food matrix, allergen information, and menu launches.
- Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue culinary initiatives.
- Attend required meetings and additional meetings as needed.
- Perform other duties as directed.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
