Executive Chef

Hawkers Asian Street Food•Windermere, FL

About The Position

The Executive Chef is the senior culinary leader at the restaurant level, responsible for all Back of House operations, culinary execution, team development, and financial performance. The role owns the food-related guest experience and is accountable for food and labor costs, kitchen sanitation, equipment maintenance, and development of the Sous Chef and culinary team. The Executive Chef partners closely with the General Manager and Regional Chef to drive sales, profitability, and operational excellence. This is a full-time, salaried, exempt position requiring open availability, including nights, weekends, and holidays. The posting calls for five years of Executive Chef kitchen/culinary management experience at a full-service restaurant concept; its qualifications section also lists a minimum of 3–5 years of progressive culinary leadership experience, including at least two years in an Executive Chef or equivalent senior kitchen leadership role. Hawkers describes its culture as focused on caring for guests and team members, maintaining high standards, and challenging industry norms. The role includes coaching and developing the restaurant and kitchen team in a fast-paced environment.

Requirements

The posting states five years of Executive Chef kitchen/culinary management experience at a full-service restaurant concept.
Minimum of 3–5 years of progressive culinary leadership experience, including at least two years in an Executive Chef or equivalent senior kitchen leadership role in a high-volume restaurant environment.
Proven track record managing restaurant-level food costs, labor costs, and kitchen financials.
Strong knowledge of food safety, sanitation standards, and HACCP principles.
Must have or be willing to obtain Food Handler's Certification before or within 30 days of hire.
Demonstrated ability to build, lead, and develop a high-performing Back of House team in a fast-paced environment.
Strong written and verbal communication skills, with the ability to communicate clearly and constructively across organizational levels.
Proficiency with restaurant management systems, scheduling tools, and kitchen operations platforms.
Open availability, including nights, weekends, and holidays.
Must be at least 18 years of age.
Ability to read and write in English to process paperwork and follow up on necessary actions.
Manual dexterity for keyboarding and other repetitive tasks.
Ability to frequently stand, walk, bend, squat, and reach above shoulder level.
Comfort working in environments exposed to extreme cold and hot temperatures.
Ability to lift and carry up to 50 pounds.

Nice To Haves

Fast-casual or multi-unit restaurant experience is strongly preferred.
A culinary degree or equivalent professional culinary training is preferred but not required.
ServSafe Manager Certification is strongly preferred.

Responsibilities

Enforce food quality standards, recipe adherence, plate presentation, and production-time targets across all dayparts and Back of House positions.
Oversee food procurement, production, and service, including inventory and ordering, storage and rotation, preparation, and service-time standards.
Provide immediate, constructive feedback on food quality, execution, and presentation.
Conduct daily culinary line checks and sanitation checks before service periods.
Conduct monthly housekeeping, food safety, sanitation, and facility reviews, and address identified deficiencies promptly.
Ensure target ticket times are met across shifts without compromising food quality.
Keep kitchen equipment and storage areas clean, maintained, and operational.
Partner with the General Manager to meet or exceed targets for food cost, labor cost, sales, revenue, and kitchen profitability.
Manage kitchen inventory, ordering, and vendor relationships in alignment with budget and waste-reduction goals.
Oversee Back of House scheduling to support labor efficiency and operational standards.
Manage kitchen supply and equipment maintenance costs to minimize unplanned expenses.
Ensure the kitchen meets Health Department standards and passes inspections and audits.
Enforce food safety, sanitation, and storage practices through supervision, training, and accountability.
Maintain safe working conditions in compliance with OSHA standards and applicable regulations.
Ensure Back of House team members are trained on and follow HACCP standards on every shift.
Foster a safe, respectful, and harassment-free kitchen environment.
Manage, mentor, and develop Sous Chefs and Back of House hourly team members.
Implement the Hawkers training guide program and ensure team members pass before working independently in a position.
Conduct formal performance evaluations and provide coaching, recognition, and corrective feedback throughout the year.
Train Sous Chefs in leadership responsibilities, including shift management, team coaching, financial awareness, and operational systems.
Execute and train Back of House leaders on the Daily Shift Card and applicable company systems and platforms.
Communicate proactively with the General Manager, Area Culinary Manager, front-of-house leadership, and hourly team members to support a cohesive restaurant culture.
Demonstrate the ability to perform every Back of House position and step into roles as operational needs require.
Address performance concerns promptly and apply consistent, reasonable judgment in disciplinary matters.
Perform other duties as assigned.