Executive Chef
A Timeless, Luxe Culinary Experience
Position Overview
The Executive Chef is responsible for the overall culinary vision, leadership, and operational excellence of the kitchen. This role oversees all kitchen operations, drives menu innovation, maintains the highest standards of quality and consistency, and builds a strong, high-performing culinary team.
The ideal candidate is a creative and strategic leader with refined culinary technique, strong business acumen, and an unwavering commitment to excellence.
Key Responsibilities
Culinary Vision & Menu Development
• Lead the development and execution of seasonal menus aligned with the restaurant’s culinary identity and luxury positioning.
• Collaborate with ownership to refine the concept and ensure consistency in flavor, presentation, and guest experience.
• Research culinary trends and thoughtfully integrate innovation while maintaining timeless appeal.
• Develop, test, and cost new recipes with precision and attention to profitability.
Kitchen Leadership & Team Development
• Recruit, hire, and build a high-caliber culinary team.
• Develop and implement comprehensive training programs focused on technique, safety, sanitation, and service standards.
• Foster a culture of professionalism, accountability, and collaboration.
• Lead tastings, mock services, and pre-shift meetings to ensure operational readiness.
• Conduct performance evaluations and provide mentorship to support team growth.
Operations & Service Excellence
• Oversee all daily kitchen operations to ensure efficiency, organization, and smooth service execution.
• Ensure every dish leaving the kitchen meets the highest standards of quality, consistency, and presentation.
• Collaborate closely with Front-of-House leadership to ensure alignment between kitchen execution and guest expectations.
• Optimize kitchen workflow and contribute to design decisions that enhance operational efficiency.
Financial & Inventory Management
• Establish inventory systems, par levels, and ordering procedures.
• Monitor food costs, labor costs, and purchasing to maintain budget targets.
• Build and maintain strong vendor relationships.
• Implement waste reduction strategies and cost-control measures without compromising quality.
• Maintain accurate records of inventory, purchasing, and cost analysis.
Quality Control & Compliance
• Enforce strict adherence to food safety, sanitation, and health regulations.
• Ensure all equipment is properly maintained and operational.
• Conduct regular inspections to uphold compliance and operational standards.
Guest Experience
• Occasionally engage with guests to gather feedback and elevate the dining experience.
• Adapt menus and dishes to accommodate dietary needs while maintaining brand integrity.
Working Conditions
• Flexible availability, including evenings, weekends, and holidays.
• Ability to stand for extended periods and lift heavy items in a professional kitchen environment.
• Outside engagements must not interfere with scheduled responsibilities.
Work schedule
- Weekend availability
Benefits
- Paid time off
- Other
- Flexible schedule