Executive Chef Jobs

About The Position

Requirements

• High school diploma or GED required.
• At least 5 years of progressive culinary experience, including at least 3 years in a culinary leadership role.
• Demonstrated success managing kitchen operations, food quality, culinary teams, and financial performance.
• Advanced knowledge of culinary techniques, scratch cooking, recipe development, and elevated food presentation.
• Strong understanding of food cost management, labor forecasting, inventory controls, purchasing, and budgeting.
• Proven ability to lead, motivate, train, and develop culinary professionals.
• Exceptional organizational, communication, multitasking, and problem-solving skills.
• Guest-focused mindset and commitment to quality, consistency, and hospitality.
• Ability to thrive in a fast-paced environment while maintaining attention to detail and operational excellence.
• Flexibility to work evenings, weekends, holidays, and varying schedules based on business needs.
• Ability to stand for extended periods, lift up to 25 pounds, and perform essential kitchen duties, with or without reasonable accommodation.
• Food Handler or Food Manager Certification as required by applicable local and state regulations.

Nice To Haves

• Culinary degree or formal culinary training.
• Previous experience in upscale, fine-dining, or high-volume, chef-driven restaurant environments.

Responsibilities

• Lead the preparation, execution, and presentation of elevated, made-from-scratch cuisine while maintaining quality, flavor, and consistency.
• Collaborate with culinary leadership on menu development, seasonal offerings, chef-driven specials, and new dining experiences.
• Establish and enforce standardized recipes, portion controls, plating specifications, and preparation procedures.
• Train culinary Team Members on menu offerings, recipes, preparation techniques, and presentation standards.
• Maintain proficiency across kitchen stations and provide hands-on support during busy service periods.
• Oversee execution through the expo line, ensuring dish timing, presentation, accuracy, and temperature standards.
• Partner with front-of-house leadership, expeditors, and food runners to support seamless service and guest experiences.
• Direct daily back-of-house operations and maintain efficient workflows, organization, and consistent execution.
• Oversee food ordering, inventory, receiving, product rotation, and storage procedures.
• Develop daily preparation lists based on projected volume and operational needs.
• Monitor food costs, purchasing, portion controls, waste, and inventory variances to support profitability.
• Forecast staffing needs, create schedules, and manage culinary labor costs in line with business demands.
• Monitor revenue trends and labor productivity, adjusting operations as needed.
• Maintain vendor relationships to support product quality, availability, and cost efficiency.
• Ensure compliance with food safety, sanitation, health department, and workplace safety requirements.
• Identify opportunities to improve operational efficiency, kitchen productivity, and financial performance.
• Recruit, train, coach, and develop Sous Chefs, supervisors, and hourly kitchen Team Members.
• Foster a positive, professional, collaborative workplace based on accountability, respect, and continuous improvement.
• Set performance expectations and provide feedback, coaching, and recognition.
• Lead ongoing culinary training and develop future leaders through mentorship, cross-training, and professional development.
• Maintain a visible, hands-on leadership presence during preparation and service; address performance concerns proactively.
• Collaborate with restaurant leadership to coordinate front-of-house and back-of-house operations.
• Maintain food presentation, service timing, and overall dining standards; respond professionally to guest feedback, special requests, and dietary accommodations.
• Support private dining events, special occasions, and customized culinary experiences.
• Evaluate culinary offerings and operational practices to enhance guest satisfaction and the restaurant’s reputation.

Benefits

• Competitive salary and pay.
• Employee discounts, including pharmacy and restaurant discounts.
• Flexible schedules.
• Growth opportunities.
• Discounts, rewards, and perks on personal purchases, including entertainment, gym memberships, electronics, and travel.
• Free movies at Star Cinema Grill.
• Potential medical, dental, and vision benefits.
• 401K Retirement Savings Program.
• Employee Referral Program.