Executive Chef
About The Position
The Executive Chef is responsible for the overall leadership, management, and success of Bocado’s culinary operations. The role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The Executive Chef is expected to uphold the company’s commitment to authentic cuisine, exceptional hospitality, and culinary innovation while fostering a positive, high-performing kitchen culture. Working closely with restaurant leadership, the Executive Chef ensures that every dish reflects the quality, consistency, and passion associated with the restaurant. The position leads kitchen staff and operations, develops seasonally driven menus, maintains culinary and safety standards, manages costs and inventory, and responds to guest concerns relating to food. It also involves working evenings, weekends, and holidays as required, long periods standing, lifting more than 40 pounds, and working in hot or cold kitchen environments.
Requirements
- At least 7–10 years of progressive culinary experience, including at least 5 years in a leadership or executive chef role.
- American Culinary Federation certification at the CEC level or higher.
- Strong financial acumen and demonstrated ability to manage budgets, food costs, and labor efficiency.
- Strong communication skills for working with managers, kitchen staff, dining room personnel, and guests.
- Energetic, positive leadership style and ability to motivate and inspire teams in high-pressure environments.
- Ability to work long hours standing, lift more than 40 pounds, and work in hot or cold kitchen environments.
- Flexibility to work evenings, weekends, and holidays as required.
- Passion for food and dedication to providing an excellent dining experience.
- Strong interpersonal skills and ability to foster collaboration across front-of-house and back-of-house teams.
Nice To Haves
- Culinary degree or equivalent professional training.
- Experience in fine dining and/or high-volume operations.
- Creative approach to menu development, plating, and modern culinary trends.
- Proven track record of developing innovative, guest-focused menus.
Responsibilities
- Provide timely, genuine hospitality and ensure guests feel welcome and valued.
- Oversee back-of-house operations, including line cooks, prep cooks, pastry staff, and dishwashers.
- Hire, train, mentor, and manage kitchen staff while fostering a collaborative, positive work environment.
- Develop innovative, seasonally driven menus that reflect the restaurant’s vision and elevate the guest experience.
- Establish and enforce portion sizes, plating standards, and presentation guidelines.
- Control food costs and manage inventory through effective ordering, storage, and waste-reduction procedures.
- Collaborate with restaurant leadership on financial planning, budgeting, and cost management.
- Ensure compliance with food safety, sanitation, and workplace safety regulations.
- Inspect kitchen operations, equipment, and staff performance to maintain high standards.
- Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
- Respond promptly and professionally to guest inquiries or complaints about food quality or presentation.
- Uphold and model company values, policies, and standards.
- Perform other duties as assigned.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
