Executive Chef / Organic Culinary Visionary

Food and Thought 2•Naples, FL

21h•Onsite

About The Position

We are seeking a passionate, innovative, and purpose-driven Executive Chef to lead the culinary vision of our organic, wellness-focused restaurant. This is more than a traditional chef role—it is an opportunity to create a food philosophy that nourishes the body, mind, and soul. The Executive Chef will serve as both a culinary innovator and business leader, overseeing menu development, kitchen operations, team leadership, sourcing strategies, food cost management, and overall culinary performance while maintaining uncompromising quality standards.

Requirements

Minimum of 7 years of progressive culinary leadership experience, including experience as an Executive Chef, Culinary Director, or similar senior culinary leadership role.
Proven experience in organic, farm-to-table, wellness-focused, or fine dining environments.
Demonstrated success managing food costs, labor budgets, inventory controls, and overall kitchen profitability.
Experience sourcing ingredients directly from farms, ranches, artisan producers, and specialty vendors.
Strong leadership, coaching, communication, and team-building skills.
Proven ability to recruit, develop, mentor, and retain high-performing culinary teams.
Strong business acumen with the ability to balance culinary excellence and financial performance.
Comprehensive knowledge of food safety regulations, sanitation standards, and regulatory compliance.
Experience developing and executing seasonal menus and managing high-volume kitchen operations.
Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require.

Nice To Haves

Culinary degree preferred; equivalent professional experience will be considered.
Certification, education, or formal training in nutrition, wellness, functional nutrition, or related fields.
Experience developing longevity-focused, plant-forward, functional, or health-conscious menus.
Familiarity with regenerative agriculture principles and sustainable sourcing practices.
Experience working closely with local farmers, ranchers, fisheries, and artisan producers.
Experience in restaurants emphasizing organic ingredients, ingredient transparency, and wellness-focused cuisine.

Responsibilities

Develop and execute a culinary vision centered on 100% organic ingredients, seed oil-free cooking methods, grass-fed, pasture-raised, and responsibly sourced proteins, nutrient-dense, plant-forward cuisine, longevity and wellness-focused menu design, and seasonal and regenerative agriculture practices.
Design innovative menus featuring international flavors, fresh herbs, and locally sourced ingredients.
Create dishes that balance exceptional taste, nutritional integrity, and presentation.
Develop seasonal menu rotations aligned with local harvest cycles and farm availability.
Stay informed on emerging culinary, wellness, longevity, and nutrition trends.
Build and maintain relationships with local farmers, ranchers, and artisan producers.
Collaborate with growers to identify seasonal opportunities and specialty products.
Champion regenerative agriculture and environmentally responsible sourcing practices.
Ensure all ingredients align with the restaurant’s organic and seed oil-free standards.
Minimize food waste through responsible purchasing, inventory management, and utilization programs.
Manage kitchen budgets, food costs, labor costs, purchasing, and inventory controls.
Develop pricing strategies that support profitability while maintaining ingredient quality.
Analyze financial performance and implement initiatives to improve margins.
Negotiate supplier agreements and cultivate long-term vendor partnerships.
Support overall restaurant revenue and operational goals.
Maintain accountability for kitchen performance and profitability.
Recruit, hire, train, mentor, and develop a high-performing culinary team.
Foster a culture of accountability, collaboration, wellness, and continuous learning.
Establish performance standards and conduct regular evaluations.
Lead by example through professionalism, integrity, and servant leadership.
Manage scheduling and workforce planning.
Ensure consistent execution of recipes, presentation standards, and guest experiences.
Maintain the highest standards of food safety, sanitation, and regulatory compliance.
Oversee kitchen production, preparation, inventory, and equipment management.
Partner with front-of-house leadership to deliver exceptional guest experiences.
Continuously improve kitchen systems, efficiencies, and operational workflows.