Executive Chef

The Executive Chef is responsible for the strategic leadership, culinary direction, and operational execution of all food operations across multiple outlets on property.

JOB RESPONSIBILITIES

Provide culinary leadership and operational oversight for multiple food outlets, banquet operations, and large-scale events. Oversee kitchen leadership teams as well as hire, train, mentor, and develop culinary staff while fostering a positive, performance-driven kitchen culture. Develop and maintain strategically engineered menus, ensuring accurate recipe standardization, costing, and pricing to maximize profitability and guest satisfaction. Manage food operations generating $5M+ in annual revenue while monitoring and controlling food, labor, and operational costs. Utilize Excel and reporting tools to analyze performance, forecast demand, and manage operational budgets. Implement purchasing controls, inventory management systems, and waste reduction programs. Establish and maintain kitchen SOPs, checklists, and operational systems to ensure consistency, efficiency, and accountability. Maintain high standards for food preparation, presentation, sanitation, organization, and proper butchering/fabrication techniques. Ensure full compliance with health department regulations, food safety standards, and Serve Safe requirements. Collaborate with senior leadership on kitchen design, renovations, concept development, and branding initiatives, working with architects, contractors, and vendors as needed. Lead culinary teams through operational transitions during renovations, rebranding initiatives, or concept changes. Train and mentor staff in advanced cooking techniques, plating, food safety, and operational standards, supported by structured training and performance evaluations. Promote exceptional guest satisfaction by maintaining strong communication with front-of-house leadership and addressing guest concerns professionally. Build relationships with vendors, suppliers, and community organizations while representing the company within the culinary industry. Maintain professionalism and integrity in all interactions and perform additional duties as assigned.

JOB REQUIREMENTS

7-10+ years of progressive culinary leadership experience Multi-unit or regional chef experience overseeing 5+ locations strongly preferred Proven experience managing $5M+ annual food revenue Background in fine dining and high-volume culinary operations Extensive banquet and large-scale event culinary experience Advanced expertise in menu engineering & profitability analysis, recipe development and food costing, inventory and purchasing controls, and kitchen systems and operational checklists Strong butchery and seafood fabrication skills High proficiency in Microsoft Excel and standard office software Knowledge of food safety programs, sanitation standards, and Serve Safe compliance Exceptional leadership, coaching, and team development skills Strong organizational and operational management abilities Excellent communication and interpersonal skills Ability to lead multiple teams and manage competing operational priorities Ability to stand and walk for extended periods (8+ hours), lift up to 40 lbs and push/pull up to 50 lbs. Ability to bend, reach, kneel, squat, and work in fast-paced kitchen environments Must be able to work flexible hours, including evenings, weekends, and holidays Work environment may include high-volume service periods, loud noise levels, and varying temperatures