Executive Chef

BHC

14d•Onsite

About The Position

The Executive Chef of The Club is responsible for the overall culinary and financial performance of the restaurant. This leader oversees menu development, operational excellence, innovation, financial stewardship, talent development, food safety, and purchasing strategy, while protecting the long-term integrity and reputation of the brand. The Executive Chef partners closely with ownership and senior leadership, executive finance team, and the General Manager to achieve profitability without compromising standards or quality.

Requirements

Proven ability to manage full P&L responsibility in a fine dining or upscale restaurant environment
Deep expertise in menu development, seasonal cooking, and culinary innovation
Strong leadership presence with demonstrated ability to develop and retain culinary talent
Excellent communication, organizational, and interpersonal skills
Proficiency in recipe documentation platforms; familiarity with Opsi preferred
Working knowledge of Microsoft Office Suite, POS systems, and inventory management tools
Ability to read, analyze, and act on financial reports, budgets, and P&L statements
Minimum of 7–10 years’ progressive culinary experience, with at least 3 years in an Executive Chef or equivalent senior leadership role
Experience in a Michelin-recognized, Forbes, or equivalent fine dining environment strongly preferred
Culinary degree from an accredited institution preferred; equivalent professional experience considered
Demonstrated track record of financial accountability and operational performance

Nice To Haves

Experience in a Michelin-recognized, Forbes, or equivalent fine dining environment strongly preferred
Culinary degree from an accredited institution preferred; equivalent professional experience considered

Responsibilities

Maintain budgeted food cost, labor cost, contract labor, and controllable operational expenses
Drive top line revenue growth while protecting and improving bottom line profitability
Oversee inventory management and implement meaningful waste reduction strategies
Develop and execute purchasing strategy and lead vendor negotiations
Ensure responsible capital deployment and maintain equipment replacement forecasting
Own capital planning, monthly and quarterly financial forecasting, and annual budget development
Prepare and present Ownership Business Reviews
Continuously identify areas to improve Net Operating Profit
Create and execute seasonal menus, restaurant staples, private dining menus, holiday programming, specialty event menus, wine dinner menus, and collaboration events
Ensure consistency of quality, portioning, and presentation across all services
Maintain recipe documentation at the highest standard using the Opsi platform, completed prior to all menu changes
Lead strategic programming and core culinary development that reflects the identity and aspirations of The Club
Drive culinary innovation while honoring the brand’s standards and guest experience expectations
Responsible for recruiting, hiring, onboarding, coaching, discipline, and succession planning for all BOH colleagues
Develop Chef de Cuisine, Executive Sous Chef, and Sous Chefs with intentionality, creating clear pathways for internal promotion
Ensures BHC onboarding and training standards are followed at all times, working closely with the Chef de Cuisine or Executive Sous Chef and the Learning & Development department to execute a consistent and best-in-class integration experience for all new culinary colleagues.
Accountable for Back of House retention, including tracking turnover, conducting stay interviews, and maintaining a kitchen culture that colleagues want to be part of
Build long-term leadership bench strength within the culinary team
Foster a culture of learning, accountability, and professional growth across both FOH and BOH
Collaborate with People & Culture to ensure all HR documentation, performance reviews, and hiring processes are completed accurately and on time
Maintain an A health and safety rating at all times
Uphold the highest standards of sanitation and kitchen cleanliness
Oversee equipment maintenance, kitchen organization, and prep systems
Ensure service standards are consistently met across all services and events
Maintain current and accurate recipe documentation in Opsi
Oversee and optimize ordering systems and inventory controls
Manage costing systems with accuracy and discipline
Participate in Daily Summary Operations Meetings and Weekly Managers Meetings (WMM)
Conduct pre-shift meetings to keep the culinary team informed and aligned
Ensure full compliance with all applicable federal, state, county, and municipal health, safety, and labor regulations
Holds all Front of House leadership accountable to the service, presentation, and cleanliness standards of the restaurant; addresses gaps directly and constructively with FOH management
Escalates unresolved service or standards issues to the General Manager and participates in FOH performance conversations as needed
Maintains ownership of the overall physical condition of the restaurant, including dining room cleanliness, kitchen, and all guest-facing areas
Oversees and manages all third-party vendor and facilities relationships, including linen services (Mint Cleaners), facility maintenance (Forton & on-site Maintenance), and grease management (OGMGT)
Maintains responsibility for all associated restaurant assets, including 91 Broad Street, 101 Broad Street, and the street presence and curb appeal at 93 Broad Street
Maintains strategic partnerships with local farmers, fishermen, and regional food producers, specialty importers and artisan purveyors, produce distributors and dry goods suppliers, and equipment vendors and service contractors
Cultivates long-term vendor relationships rooted in quality, trust, and shared values
The Executive Chef serves as the public face of the The Club culinary program and represents the restaurant regularly through media appearances and press engagements, charity events and community outreach, guest chef and wine dinners, television appearances and culinary festival participation, active and authentic social media presence, and community engagement and brand-building initiatives
Maintains a visible and gracious presence in the dining room, engaging with guests during service to reinforce the brand's hospitality standards
Acts as a cultural ambassador for The Club, embodying and communicating the values, story, and vision of the restaurant
Adopt and embody BHC company values in all aspects of leadership and daily operations
Serve as a culture builder across both FOH and BOH, creating a workplace grounded in respect, hospitality, and shared purpose
Act with integrity, honesty, and consistency in support of the culture, values, and mission of The Club
Represent The Club professionally through effective communication and strong relationships with all internal and external business partners
Drive oversight and development of 12–24 month big-picture business growth initiatives
Maintain mastery of interdepartmental communication, both internally within the restaurant and externally across the BHC organization
Cultivate meaningful relationships outside the restaurant, including culinary community partnerships, press, and industry organizations
In partnership with leadership, ensure culinary standards align with all applicable accreditation sources, including Coyle Hospitality Group, Forbes Travel Guide, LQA, Wine Spectator, James Beard Foundation, and Michelin
Holds accountability for uniform standards across all Front of House and Back of House staff, ensuring every colleague represents the brand with consistency and professionalism at all times
Serves as a true co-leader of the business alongside the General Manager, collaborating daily on operational priorities, financial performance, colleague experience, and guest satisfaction
Partners with the General Manager to align culinary and service execution, ensuring FOH and BOH operate as one unified team with shared accountability for results
Maintains a collaborative and respected relationship with all Front of House leadership and hourly colleagues, serving as a north star for the brand — consistently representing its intentions, values, and standards in every interaction
Maintains active ownership of the full guest experience — from street presence to final farewell — not limited to the kitchen