Executive Chef

Shunk Gulley•Santa Rosa Beach, FL

11d•$100,000•Onsite

About The Position

We are seeking an experienced and innovative Executive Chef to lead the culinary operations across high-volume restaurant locations. The Executive Chef is responsible for ensuring exceptional food quality, consistent execution, and efficient back-of-house operations. This role includes menu development, purchasing, recipe creation, staff management, and maintaining superior sanitation standards. The ideal candidate is a strong leader with a passion for excellence, professionalism, and team development.

Requirements

Strong ability to work collaboratively with management, ownership, staff, and guests.
Capable of producing high-quality work efficiently and accurately.
Must be able to work long hours and flexible shifts, including weekends and peak business days.
Ability to read and interpret professional publications, technical documents, and regulations.
Strong written communication skills, including report writing and presenting information.
Demonstrated accountability, leadership, and ownership of job responsibilities.
Proficient in basic mathematical concepts including percentages, proportions, and volume.
Strong problem-solving abilities and creative thinking.
Ability to serve as an integral member of a culinary leadership team and assist with new restaurant openings.
Ability to stand for extended periods and work in hot/cold environments.
Must be able to talk, hear, walk, reach, handle, kneel, and crouch throughout shift.
Must be able to lift up to 50 lbs.
Ability to move and transport food, carts, equipment, and supplies.
Possible exposure to chemicals, odors, noise, latex, plastics, and other protective materials.
Minimum of 3 years as an Executive Chef in a high-volume restaurant.
Experience supervising 50+ employees.
Strong background in customer service and culinary operations.
Must be flexible to meet business needs, including weekends, peak days, and varied shifts.

Nice To Haves

Experience with opening a new restaurant (preferred).
Culinary degree (preferred).
American Culinary Federation (ACF) Certification preferred.

Responsibilities

Oversee and manage all kitchen operations in a high-volume environment.
Schedule, coordinate, and supervise chefs, cooks, and kitchen staff to ensure efficient production within labor cost guidelines.
Approve the requisition and purchasing of food and necessary supplies.
Manage budgets for raw food and facility supplies.
Maintain high standards of cleanliness, sanitation, and safety throughout all kitchen areas.
Implement controls to minimize waste, product loss, and theft.
Evaluate all incoming products for quality, cost, and consistency.
Provide training on safety, sanitation, and accident prevention.
Develop standard recipes and techniques for consistency and cost-efficiency.
Work closely with the leadership team to support current concepts and future restaurant developments.
Cook or directly oversee items requiring advanced culinary skill.
Ensure proper staffing levels for productivity and guest satisfaction.
Update and adjust menus to manage cost and increase sales.
Collaborate with the Food & Beverage team to maintain high service standards.
Spend service hours in dining areas to support guest experience and ensure quality.
Recruit, interview, hire, train, evaluate, counsel, and discipline BOH employees.
Provide ongoing development and training opportunities for culinary staff.
Establish purchasing goals and ensure proper receiving of high-quality products.