Executive Chef

Hawkers Asian Street Food•Windermere, FL

About The Position

The Executive Chef is the senior culinary leader at the restaurant level, responsible for overseeing all Back of House operations, culinary execution, team development, and financial performance. The role owns the guest experience from a food perspective and is directly accountable for food cost, labor cost, kitchen sanitation, equipment maintenance, and the development of the Sous Chef and culinary team. The Executive Chef partners closely with the General Manager and Regional Chef to drive sales, profitability, and operational excellence. This is a full-time, salaried, exempt position. Open availability is required, including nights, weekends, and holidays. The position requires leadership of kitchen operations, food quality, financial performance, safety and compliance, and development of the BOH team.

Requirements

At least 18 years of age.
The posting states five years of Executive Chef (exempt) kitchen/culinary management experience at a full-service restaurant concept.
The qualifications section requires 3–5 years of progressive culinary leadership experience, including at least 2 years in an Executive Chef or equivalent senior kitchen leadership role in a high-volume restaurant environment.
Proven ability to manage restaurant-level food cost, labor cost, and kitchen financials.
Strong knowledge of food safety, sanitation standards, and HACCP principles.
Must have or be willing to obtain Food Handler's Certification before hire or within 30 days of hire.
Demonstrated ability to build, lead, and develop a high-performing BOH team in a fast-paced environment.
Strong written and verbal communication skills, with the ability to communicate clearly and constructively across organizational levels.
Proficiency with restaurant management systems, scheduling tools, and kitchen operations platforms.
Open availability, including nights, weekends, and holidays.
Ability to read and write in English to process paperwork and follow up on necessary actions.
Manual dexterity for keyboarding and other repetitive tasks.
Frequently stand, walk, bend, squat, and reach above shoulder level.
Comfort working in environments exposed to extreme cold and hot temperatures.
Ability to lift and carry up to 50 lbs.

Nice To Haves

Culinary degree or equivalent professional culinary training.
Fast-casual or multi-unit restaurant experience.
ServSafe Manager Certification.

Responsibilities

Own and enforce food quality standards, recipe adherence, plate presentation, and production time targets across all dayparts and BOH positions.
Oversee food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, and service time standards.
Provide immediate, constructive feedback on food quality, execution, and presentation.
Conduct daily culinary line and sanitation checks before each service period.
Conduct monthly housekeeping, food safety, sanitation, and facility reviews, and take timely corrective action on deficiencies.
Ensure target ticket times are consistently met across shifts without compromising food quality.
Maintain kitchen equipment and storage areas in clean, well-maintained, operational condition.
Partner with the General Manager to meet or exceed food cost, labor cost, sales, revenue, and kitchen profitability targets.
Manage kitchen inventory, ordering, and vendor relationships in line with budget and waste-reduction goals.
Oversee BOH scheduling to support labor efficiency and operational standards.
Manage kitchen supply and equipment maintenance costs to minimize unplanned expenses.
Ensure the kitchen meets or exceeds Health Department standards and passes inspections and audits.
Enforce food safety, sanitation, and storage practices through supervision, training, and accountability.
Maintain safe working conditions in compliance with OSHA standards and applicable regulations.
Ensure BOH team members are trained on and comply with HACCP standards on every shift.
Foster a safe, respectful, and harassment-free kitchen environment.
Manage, mentor, and develop Sous Chefs and BOH hourly team members to meet performance standards.
Execute the Hawkers training guide program and ensure team members pass required assessments before working independently.
Conduct formal performance evaluations and provide ongoing coaching, recognition, and corrective feedback.
Train and develop Sous Chefs in leadership, shift management, team coaching, financial awareness, and operational systems.
Execute and train BOH leaders on the Daily Shift Card and applicable company systems and platforms.
Communicate proactively with the General Manager, Area Culinary Manager, front-of-house leadership, and hourly team members to promote a cohesive restaurant culture.
Model the ability to perform every BOH position and step into any role as operational needs require.
Address performance concerns promptly and apply consistent, reasonable judgment in disciplinary matters.
Perform other duties as assigned.