Executive Chef - Wren, a Multi-Outlet Operation - Raleigh, NC

Concord Hospitality Enterprises•Raleigh, NC

8h•$65,624 - $82,030•Onsite

About The Position

Concord Hospitality is seeking a creative and experienced Executive Chef to lead their culinary team and elevate the dining experience for their rooftop restaurant, banquets, and hotel cafe. The ideal candidate is a hands-on, visionary leader who excels in team development, food quality, cost management, and innovation in culinary operations. As a Concord Leader, the responsibilities include inspiring greatness in the team, encouraging and supporting team members to reach their full potential, creating a work environment that is a Great Place to Work for all, and leading with integrity, transparency, respect, and professionalism, while caring for the team and their families.

Requirements

Minimum of 7 years of culinary leadership experience in hospitality or high-volume environments.
Proven ability to lead large teams in a fast-paced setting with a focus on quality and cost control.
Strong understanding of food and labor cost management.
Excellent interpersonal and communication skills.
Ability to foster a team-oriented environment focused on associate growth and guest satisfaction.
Experience with menu development, kitchen safety, vendor management, and operational compliance.
Good understanding of Microsoft Office Suite and POS systems.

Nice To Haves

2-year degree in Culinary Arts, Hospitality Management, or a related field preferred.

Responsibilities

Lead all kitchen operations including main kitchen, banquet events, and culinary team performance.
Create and execute innovative menus based on market trends and guest preferences.
Ensure consistent preparation and presentation of high-quality, flavorful food.
Develop and maintain food and labor cost controls; manage department operating budgets.
Hire, train, mentor, and evaluate culinary staff, ensuring development and adherence to safety and quality standards.
Demonstrate new cooking techniques and ensure culinary team is properly trained on equipment and recipes.
Collaborate with F&B and hotel leadership to ensure alignment with guest expectations and operational goals.
Partner with vendors to secure top-quality products at competitive pricing.
Maintain all health and safety standards, including compliance with local, state, and federal regulations.
Lead guest engagement initiatives, responding to feedback and ensuring an outstanding dining experience.
Contribute to strategic planning for long-term culinary excellence and profitability.