Job Description
Job Description
A respected hospitality group is seeking an accomplished executive chef to lead the culinary program at a premier dinner and weekend brunch destination. This is an opportunity to bring your Michelin-level talent and passion for excellence to a vibrant, guest-focused environment backed by an engaged, growth-minded ownership group. Are you an Exec Sous ready to take the next step - send me your resume and let's talk!
Executive Chef Benefits & Compensation
- Competitive salary with performance-based bonus
- Paid vacation and holidays
- Growth opportunity with an established and expanding hospitality group
- Collaborative ownership team that values culinary creativity and operational excellence
Executive Chef Requirements & Qualifications
- Michelin-starred or Michelin-trained culinary background, or experience in similarly acclaimed fine dining restaurants
- Proven success leading high-volume dinner service and upscale weekend brunch operations while maintaining exceptional food quality and consistency
- Expertise in kitchen organization, systems, prep management, scheduling, inventory control, food costing, purchasing, and labor management
- Demonstrated leadership managing teams of culinary professionals, fostering a culture of accountability, excellence, and respect
- Hands-on leader with strong financial acumen, including P&L responsibility, recipe costing, waste reduction, and achieving profitability targets
- Extensive knowledge of food safety, sanitation, and health department regulations
- Ability to remain calm and decisive under pressure while executing flawless service during peak volume
Executive Chef Preferred Background & Skills
- Strong culinary pedigree with a passion for seasonal ingredients, elevated presentation, and continuous innovation
- Ownership mentality with outstanding communication skills and the ability to partner with restaurant leadership while mentoring the next generation of chefs
Executive Chef Day-to-Day Responsibilities
- Guide all aspects of dinner and weekend brunch service, ensuring exceptional food quality, consistency, and guest satisfaction
- Lead, develop, and inspire a high-performing culinary team, emphasizing discipline and organization
- Direct kitchen operations, including prep, scheduling, purchasing, inventory controls, and food costing
- Collaborate with ownership and leadership to drive menu innovation, operational efficiency, and financial performance
- Maintain rigorous standards for cleanliness, safety, and compliance with health regulations
- Foster an inclusive, respectful culture committed to excellence and professional growth