Executive Chef (Multi-Concept)
About The Position
Our client, a growing restaurant group is looking for more than an Executive Chef—they’re looking for a culinary leader who wants to operate with an ownership mentality and grow as a Partner within the company. The compensation structure is designed to reward both operational performance and long-term contribution to the business. The successful candidate will have the opportunity to earn increased performance-based compensation as responsibilities expand. As the organization grows, this role is expected to have the opportunity to expand beyond a single location to include culinary leadership of an upcoming concept and potentially others. The long-term opportunity is designed for a chef who wants to build a business, develop teams, grow multiple concepts, and participate financially in the results they help create.
Requirements
- 5+ years of progressive culinary leadership experience, ideally including 2+ years as an Executive Chef, Chef de Cuisine, or senior culinary leader in a high-volume operation.
- Experience in an upscale, chef-driven, steakhouse, polished casual, resort, private club, or fine-dining environment.
- Strong background in scratch cooking, menu development, premium proteins, seafood, sauces, and contemporary American cuisine.
- Proven ability to lead a high-volume restaurant culinary operation while maintaining consistent food quality, presentation, and execution.
- Demonstrated success recruiting, training, developing, and retaining culinary teams, including sous chefs and other kitchen leaders.
- Strong financial and business acumen, including experience managing food cost, labor, purchasing, inventory, waste, productivity, and kitchen P&L performance.
- Ability to establish systems, recipes, specifications, training programs, and operating standards that can be replicated across multiple locations or concepts.
- Ability to successfully oversee different culinary concepts, ranging from elevated/fine dining to a high-volume waterfront sports bar.
- Strong understanding of food safety, sanitation, health department requirements, and kitchen compliance.
- Hands-on leadership style with the ability to balance time on the line, developing people, managing the business, and interacting with ownership/leadership.
- Willingness to relocate to the Somerset, Kentucky area.
Nice To Haves
- Experience with restaurant openings, concept development, or multi-unit operations.
Responsibilities
- Operate with an ownership mentality and grow as a Partner within the company.
- Expand culinary leadership to include upcoming concepts and potentially others as the organization grows.
- Build a business, develop teams, grow multiple concepts, and participate financially in the results.
- Lead a high-volume restaurant culinary operation while maintaining consistent food quality, presentation, and execution.
- Recruit, train, develop, and retain culinary teams, including sous chefs and other kitchen leaders.
- Manage food cost, labor, purchasing, inventory, waste, productivity, and kitchen P&L performance.
- Establish systems, recipes, specifications, training programs, and operating standards that can be replicated across multiple locations or concepts.
- Oversee different culinary concepts, ranging from elevated/fine dining to a high-volume waterfront sports bar.
- Ensure strong understanding of food safety, sanitation, health department requirements, and kitchen compliance.
- Provide hands-on leadership, balancing time on the line, developing people, managing the business, and interacting with ownership/leadership.
- Relocate to the Somerset, Kentucky area and become an active, long-term leader within the operation.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
