Executive Chef

An exclusive, multi outlet food and beverage organization is seeking an Executive Chef to lead and innovate within a high-end culinary operation. This is a confidential search for a dynamic culinary professional with a strong background in upscale dining, leadership, and service excellence. This role offers the chance to take full ownership of a well-established food & beverage program, guiding a talented culinary team while crafting a refined and seasonal menu experience. The ideal candidate is equally passionate about culinary creativity and operational execution, with a deep understanding of guest-focused service. Key Responsibilities Oversee daily culinary operations for à la carte dining and private events Lead, train, and manage a professional back-of-house team Design and execute seasonal menus for both regular dining and special events Collaborate on planning and execution of private dinners, receptions, and holiday functions Maintain cost controls for food, labor, and inventory within established budgets Ensure compliance with health, safety, and sanitation standards Work closely with management and service staff to coordinate seamless service Qualifications 3 years of progressive kitchen leadership, including Executive Chef experience Strong background in scratch kitchens, seasonal cuisine, and banquet/event production Proven ability to lead and mentor a culinary team in a high-expectation environment Excellent financial management skills and cost control knowledge Culinary degree or equivalent professional experience preferred A commitment to hospitality, innovation, and continuous improvement

Job Type:

Full-time Pay:

$95,000.00 - $110,000.00 per year

Benefits:

401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance

Work Location:

In person