Executive Chef Jobs

About The Position

Requirements

• At least 2–4 years of progressive BOH leadership experience, including at least 1–2 years in an Executive Sous Chef, Sous Chef, or equivalent kitchen management role in a high-volume restaurant environment.
• Demonstrated understanding of kitchen financials, including food cost, labor cost, and inventory management.
• Proven ability to lead and develop a team of 20–30 in a fast-paced, high-volume kitchen, including management-level personnel.
• Strong knowledge of food safety, sanitation standards, and HACCP principles.
• Must have or be willing to obtain Food Handler's Certification before or within 30 days of hire.
• Strong written and verbal communication skills, with the ability to communicate clearly across organizational levels.
• Proficiency with restaurant management systems, scheduling platforms, and kitchen operations tools.
• Open availability, including nights, weekends, and holidays.
• Must be at least 18 years of age.
• Ability to stand and walk for a full shift, typically 8–10 hours or more.
• Frequent bending, squatting, reaching above shoulder level, and twisting throughout the shift.
• Ability to regularly lift and carry up to 50 lbs.
• Ability to safely handle sharp kitchen tools, including knives, slicers, and mandolines.
• Ability to work around extreme heat from open flames, ovens, and fryers, and extreme cold in walk-in coolers and freezers.
• Ability to work in a high-noise, fast-paced kitchen environment.
• Ability to read, write, and communicate clearly in English for documentation, reports, and team communications.
• Manual dexterity for food preparation, keyboarding, and using restaurant management systems.

Nice To Haves

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

Responsibilities

• Uphold and enforce food quality standards, recipe adherence, plate presentation, and production-time targets across BOH positions and dayparts.
• Assist the Executive Chef with food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, and service-time standards.
• Plan and direct kitchen operations when the Executive Chef is absent.
• Serve as the final kitchen quality checkpoint and provide immediate, constructive feedback on food quality, execution, and presentation.
• Conduct daily culinary line checks and sanitation checks before service.
• Lead daily pre-service meetings to align the BOH team on priorities, 86s, ticket-time targets, and service execution.
• Ensure target ticket times are consistently achieved without compromising food quality.
• Contribute to food cost, labor cost, sales, revenue, and profitability targets in partnership with the Executive Chef and General Manager.
• Assist with vendor relations, kitchen equipment maintenance, and meeting supply needs within budget.
• Support inventory management, ordering, and waste reduction.
• Keep kitchen equipment and storage areas clean, organized, and operational; oversee repairs and maintenance and proactively escalate issues.
• 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.
• Ensure BOH team members are trained in and comply with OSHA and HACCP standards.
• Foster a safe, respectful, and harassment-free kitchen environment.
• Manage, coach, and develop Sous Chefs and BOH hourly team members, holding them accountable to performance and conduct standards.
• Execute the company training guide program and ensure team members pass the required score before working independently in a position.
• Assist the Executive Chef with formal staff evaluations and provide ongoing coaching, recognition, and corrective feedback.
• Train and develop Sous Chefs in shift management, team coaching, financial awareness, and operational systems.
• Execute and train BOH leaders on applicable company systems, platforms, and operational tools.
• Communicate proactively with the Executive Chef, General Manager, and front-of-house leadership to promote a positive, unified restaurant culture.
• Demonstrate 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.

Benefits

• Performance-based bonus eligibility tied to restaurant financial and operational metrics.
• Meal benefits during scheduled shifts.
• Paid time off per company policy.
• Eligibility for health, dental, and vision benefits per the company benefits plan.
• Pathway for advancement to Executive Chef within a rapidly growing multi-unit brand.