A well-established restaurant group is conducting a search for an experienced and accomplished Executive Chef to lead its culinary operations. This is an exciting opportunity for a hands-on culinary leader with a passion for exceptional food, hospitality, and team development. The Executive Chef will oversee all culinary operations, including multiple dining outlets, banquets, catering, special events, menu development, purchasing, inventory, food and labor costs, and culinary team development. Key Responsibilities Lead all daily culinary operations while maintaining exceptional standards for food quality, consistency, presentation, and execution. Develop creative, seasonal menus utilizing high-quality ingredients. Oversee restaurant, banquet, catering, and special-event culinary operations. Recruit, train, mentor, and develop a strong culinary team. Establish and maintain recipes, production standards, preparation procedures, and plating standards. Manage food and labor costs, purchasing, inventory, forecasting, and departmental budgets. Partner with the General Manager and Food & Beverage leadership to deliver an exceptional guest experience. Collaborate with Sales and Banquets to successfully execute weddings, corporate events, private functions, and other special events. Maintain the highest standards of food safety, sanitation, cleanliness, and organization. Identify opportunities to improve efficiency, consistency, quality, and profitability. Stay current with culinary trends while maintaining a strong focus on seasonality and quality. Serve as a visible and hands-on leader who establishes a culture of accountability, teamwork, and hospitality. Qualifications Minimum 5 years of progressive culinary leadership experience. Previous Executive Chef or senior culinary leadership experience strongly preferred. Experience in a luxury hotel, resort, upscale restaurant, country club, or comparable hospitality environment. Proven experience overseeing both à la carte and banquet/event operations. Strong knowledge of menu development, purchasing, inventory management, and cost controls. Demonstrated ability to recruit, lead, coach, and develop culinary teams. Strong financial and operational management skills. Excellent communication, organization, and leadership abilities. Knowledge of food safety and sanitation regulations. Culinary degree or formal culinary training preferred; equivalent experience will be considered. Flexibility to work evenings, weekends, and holidays as required. The Ideal Candidate The ideal candidate is a creative and disciplined culinary professional who understands that exceptional cuisine, operational discipline, and outstanding hospitality must work together. We are seeking a leader who can inspire a team, maintain high culinary standards, manage costs effectively, and bring fresh ideas to a sophisticated hospitality environment. If interested in learning more about this position, apply!

Job Type:

Full-time Pay:

$70,000.00 - $90,000.00 per year

Benefits:

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

Work Location:

In person