Executive Chef

Hellas Bakery & Pita • Tarpon Springs, FL

3d

About The Position

About the Executive Chef Role The Executive Chef is the strategic and operational leader of all back-of-house operations across Hellas Bakery & Pita, Inc. This role serves as the primary planning, systems, and leadership engine of the kitchen, responsible for building strong teams, establishing clear standards, and implementing structures that drive consistency, accountability, and long-term operational success. The focus of this position is not only execution, but ownership; developing people, processes, and performance in alignment with the broader business goals. The Executive Chef oversees all BOH leadership and staff, including Sous Chefs, line cooks, prep teams, and dishwashers. Core responsibilities include inventory control, food and labor cost management, budgeting, scheduling, training programs, menu execution standards, and plating consistency. Through visible leadership during opening, peak service, and closing, the Executive Chef sets the tone for professionalism and calm execution, supports high-volume service flow, and ensures full compliance with food safety, health code, sanitation, and equipment standards. Working in close partnership with the Kitchen Manager, FOH leadership, management, and ownership, the Executive Chef collaborates to strengthen existing operations while introducing thoughtful improvements and modern systems. This role requires strong judgment, emotional intelligence, financial acumen, and an entrepreneurial mindset, with the ability to lead change respectfully, solve problems proactively, and take full ownership of BOH performance while preserving the culture and institutional knowledge of the kitchen. About Us: Hellas Bakery & Pita is a family-owned and operated landmark located in the heart of Tarpon Springs, Florida. For over 50 years, we've proudly served authentic Greek pastries, breads, and meals to locals and visitors alike. Our team is passionate about hospitality, tradition, and delivering top-quality food and service. At Hellas, we foster a warm, team-oriented environment where both our guests and employees feel like family. What You Will Do: Serve as the strategic leader of all back-of-house operations, setting the vision, structure, and standards that drive consistency, accountability, and long-term success across all culinary departments Lead, develop, and empower kitchen leadership, including Sous Chefs and key Team Leads, by establishing clear expectations, coaching for growth, and building bench strength for the future Own the planning and systems behind the kitchen, including forecasting, production planning, labor strategy, inventory management, and process improvement; ensuring the operation is proactive rather than reactive Partner closely with the General Manager, FOH leadership, and ownership to align culinary execution with business goals, guest experience standards, and financial targets Build and sustain a professional, respectful kitchen culture, modeling calm, disciplined leadership in high-pressure environments and holding the team accountable to behavioral and performance standards Take full ownership of food and labor cost performance, using data, forecasting, and strategic decision-making to meet or exceed budget objectives without sacrificing quality or team morale Design, implement, and continuously improve training programs, ensuring consistent execution, food safety compliance, and leadership development at every level of the BOH Lead change thoughtfully and collaboratively, modernizing systems and processes while respecting institutional knowledge and supporting long-tenured team members Ensure operational excellence and compliance, establishing systems that consistently meet food safety, sanitation, health code, and equipment standards Maintain a visible leadership presence during key operational moments, providing direction, support, and problem-solving when it matters most, while avoiding unnecessary micromanagement Lead by example in communication, teamwork and abiding by company standards

Requirements

• 5+ years of BOH Management experience in a high-volume restaurant environment
• High School diploma or GED
• Calm, organized, and confident under pressure.
• Strong communication skills and proven leadership skills.
• Ability to stay calm and organized during high-volume service.
• Strong computer skills.
• Experience with Microsoft Office, restaurant management services (like MarginEdge), timekeeping/scheduling systems and point-of-sale (POS) systems.
• Flexible availability, including weekends, evenings, and holidays.
• Must be able to stand for extended periods.
• Must be able to lift or move 25-50 lbs. as needed.

Nice To Haves

• Associate degree in Food and Beverage preferred

Responsibilities

• Serve as the strategic leader of all back-of-house operations, setting the vision, structure, and standards that drive consistency, accountability, and long-term success across all culinary departments
• Lead, develop, and empower kitchen leadership, including Sous Chefs and key Team Leads, by establishing clear expectations, coaching for growth, and building bench strength for the future
• Own the planning and systems behind the kitchen, including forecasting, production planning, labor strategy, inventory management, and process improvement; ensuring the operation is proactive rather than reactive
• Partner closely with the General Manager, FOH leadership, and ownership to align culinary execution with business goals, guest experience standards, and financial targets
• Build and sustain a professional, respectful kitchen culture, modeling calm, disciplined leadership in high-pressure environments and holding the team accountable to behavioral and performance standards
• Take full ownership of food and labor cost performance, using data, forecasting, and strategic decision-making to meet or exceed budget objectives without sacrificing quality or team morale
• Design, implement, and continuously improve training programs, ensuring consistent execution, food safety compliance, and leadership development at every level of the BOH
• Lead change thoughtfully and collaboratively, modernizing systems and processes while respecting institutional knowledge and supporting long-tenured team members
• Ensure operational excellence and compliance, establishing systems that consistently meet food safety, sanitation, health code, and equipment standards
• Maintain a visible leadership presence during key operational moments, providing direction, support, and problem-solving when it matters most, while avoiding unnecessary micromanagement
• Lead by example in communication, teamwork and abiding by company standards

Benefits

• Discounted shift meal
• Health insurance with a large employer contribution
• Vision, dental, life, short term and long-term disability and accident insurance also available
• 401(k)
• Pet insurance and Pet discount programs
• Financial Fitness program to help you stay on top of your financial goals.
• Employee Assistance program to help with work and life issues.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: High school or GED