Executive Chef

Description
The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, consistency, safety, and presentation. This role leads kitchen staff, develops menus, manages costs, and aligns culinary execution with the overall brand and guest experience.
Key Responsibilities
Culinary Leadership & Operations
Lead and manage all kitchen operations across the restaurant
Ensure consistent execution of menu items to brand standards
Oversee food preparation, plating, and presentation
Maintain high standards of cleanliness, sanitation, and food safety (in compliance with local health regulations)
Menu Development & Innovation
Design and update menus in alignment with concept and seasonal availability
Develop new recipes and presentations while maintaining cost efficiency
Collaborate with ownership/leadership on culinary direction and brand alignment
Team Leadership & Development
Hire, train, and mentor kitchen staff (Sous Chefs, Line Cooks, Prep Cooks)
Create schedules and manage labor costs effectively
Foster a positive, professional, and high-performance kitchen culture
Conduct performance evaluations and provide coaching and feedback
Financial Management
Manage food costs, inventory, and purchasing
Work with vendors to source high-quality ingredients at competitive pricing
Monitor waste, portion control, and kitchen efficiency
Support budgeting and P&L goals
Compliance & Safety
Ensure compliance with all food safety, sanitation, and workplace safety regulations
Maintain proper documentation (temperature logs, cleaning schedules, etc.)
Enforce company policies and procedures
Requirements
Qualifications
Proven experience as an Executive Chef in a high-volume or fine dining environment
Strong leadership and team management skills
Deep knowledge of culinary techniques, food safety standards, and kitchen operations
Experience with budgeting, cost control, and inventory management
Culinary degree preferred but not required
Key Skills & Competencies
Leadership & team development
Attention to detail and quality
Time management & organization
Creativity & innovation
Strong communication skills
Problem-solving in fast-paced environments
Work Environment
Fast-paced restaurant kitchen environment
Requires standing for extended periods, lifting, and working evenings, weekends, and holidays
Physical Requirements
Ability to stand for long periods
Lift up to 50 lbs
Work in high-temperature environments