Executive Chef Jobs

About The Position

Requirements

• Previous experience as an Executive Chef or Sous Chef in a free-standing restaurant environment.
• Demonstrated experience leading a high-quality, high-volume culinary operation.
• Strong knowledge of food preparation, kitchen operations, purchasing, inventory management, and food cost controls.
• Proven ability to recruit, train, motivate, and retain a strong culinary team.
• Experience managing labor and scheduling within established financial parameters.
• Strong knowledge of sanitation, food safety, and health department requirements.
• Ability and willingness to work a flexible schedule, including evenings, weekends, and holidays.
• Strong organizational, communication, and leadership skills.

Nice To Haves

• Experience with barbecue, smoking, grilling, or live-fire cooking.
• Experience working with locally sourced seafood, meats, produce, and other regional ingredients.
• Previous restaurant opening or significant restaurant repositioning experience.
• Culinary degree or equivalent professional culinary training.
• Knowledge of the Pacific Northwest culinary market and regional cuisine.

Responsibilities

• Lead all day-to-day culinary and back-of-house operations.
• Assist in developing and refining a locally inspired Pacific Northwest and barbecue menu.
• Establish consistent recipes, preparation procedures, presentation standards, and portion controls.
• Recruit, hire, train, schedule, supervise, and develop the culinary team.
• Create a positive, professional kitchen culture built around teamwork, accountability, quality, and respect.
• Maintain high standards for food quality, taste, presentation, and consistency.
• Manage food and labor costs within established budget and profitability expectations.
• Monitor purchasing, receiving, inventory levels, product rotation, waste, and portion control.
• Build relationships with local and regional suppliers and identify opportunities to use quality local products.
• Maintain sanitation, cleanliness, food safety, and regulatory compliance standards.
• Maintain kitchen equipment and coordinate preventative maintenance and repair needs.
• Work with restaurant management to support guest satisfaction, repeat business, and restaurant profitability.
• Participate in restaurant promotions, seasonal menu development, special events, and community opportunities.
• Maintain a visible, hands-on presence in the kitchen and lead by example.
• Participate in pre-opening activities, including kitchen organization, vendor relationships, recipe development and costing, operating procedures, hiring, training, and establishing culinary team standards.

Benefits

• Relocation assistance for qualified candidates.
• Performance-based bonus opportunity.
• Competitive benefits package.
• Professional growth and advancement opportunities with Hospitality Management Corporation.