Executive Chef
About The Position
Catch Hospitality Group is built on active thinking, active feedback, and a team‑first mentality. Guided by our core principles—Great Food, Great Service, Great Vibe. Our continued expansion, including high‑profile openings across key markets, reflects our focus on internal mentorship, leadership development, and promoting from within as we grow. Position Overview The Executive Chef is responsible for leading all back‑of‑house culinary operations while upholding Catch Hospitality Group’s commitment to exceptional food, outstanding service, and a positive, team-focused culture. This role requires a hands‑on leader who excels in fine dining environments, mentors and develops culinary talent, drives consistency and excellence in execution, and maintains the highest standards of kitchen organization, sanitation, and hospitality. The Executive Chef will embody our “Do Whatever It Takes” philosophy, ensuring every guest receives an elevated, memorable dining experience.
Requirements
- 3-4 years of progressive culinary leadership in high‑end, fine dining, or Michelin‑caliber kitchens.
- Proven ability to manage high‑volume, high‑pressure dinner services while maintaining exceptional quality.
- Demonstrated success in mentoring and developing diverse kitchen teams and fostering a positive culinary culture.
- Strong track record in menu development, food & labor cost control, and overall kitchen operations.
- Experience partnering with FOH leadership, marketing, ownership, and other cross‑functional teams.
- Deep understanding of kitchen organization, sanitation standards, and equipment maintenance.
- Passion for hospitality, seasonal ingredients, and delivering elevated cuisine through thoughtful, innovative dishes.
- Strong interpersonal, communication, and conflict‑resolution skills.
- Stable and progressive work history with a strong work ethic.
Nice To Haves
- Completed culinary or hospitality degree preferred.
Responsibilities
- Ensure excellence in guest satisfaction through a hands‑on leadership approach and a strong “Do Whatever It Takes” attitude.
- Manage, train, develop, and support all back‑of‑house staff within an upscale/fine dining kitchen environment.
- Achieve or exceed labor and cost targets through effective planning, scheduling, and operational execution.
- Oversee weekly and monthly inventory processes and manage ordering of food, supplies, and equipment.
- Maintain strict adherence to sanitation standards, OSHA regulations, and overall kitchen organization.
- Lead high‑volume dinner services while ensuring consistent culinary quality and presentation.
- Collaborate with front‑of‑house leadership, marketing, and ownership on menu planning, brand strategy, events, and guest experience.
- Uphold strong standards in food safety, equipment maintenance, and cleanliness protocols.
Benefits
- Extensive and well-rounded training program
- Continued career development and growth opportunities
- Generous employee discounts on dining, retail, amusements, and hotels
- Multiple health benefit plans to suit your needs
- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
- Paid sick leave
- Paid time off
- Monthly discretionary bonus potential
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
