An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
Executive Chef (Del Pez Mexican Gastropub) Full-Time | Leadership Role |
High-Impact Culinary Position Compensation:
$85,000 - $97,000 + Bonus Del Pez Mexican Gastropub is looking for an Executive Chef who is ready for more than "running a kitchen." This role is designed for a culinary leader who thrives on building teams, developing future leaders, and bringing energy, creativity, and consistency to a fast-paced, high-volume environment. This position is the next step up from Head Chef and a key part of our long-term leadership pipeline — with real growth potential into Culinary Director within the Del Pez brand for the right person. About Del Pez Del Pez is a modern Mexican gastropub built on bold flavors, consistent execution, and an energetic guest experience. We operate in a high-volume environment where standards matter — from scratch-driven prep, to clean plating, to disciplined line execution.
Our goal is simple:
food that's craveable, consistent, and worthy of repeat visits — every occasion, every day! Why This Role is Different This isn't a job for someone who simply wants to "manage the line." We're looking for a leader who: Loves coaching and developing people Has a strong work ethic and personal accountability Is passionate about culinary execution + menu development Brings positive energy and thrives in a "lead from the front" culture Wants to grow into a brand-level culinary leadership career What You'll Do As the Executive Chef, you will run the kitchen operations at one Del Pez location, leading through your Sous Chef and hourly kitchen leaders, while partnering with our Culinary Director to evolve and strengthen the Del Pez culinary brand. Core Responsibilities Lead day-to-day kitchen operations including quality, execution, cleanliness, and standards Recruit, train, coach, and retain top culinary talent Develop leaders — building a pipeline of future Sous Chefs, Head Chefs, and Executive Chefs Drive consistency through training, communication, and structured accountability Own seasonal features, recipe testing, and execution training to ensure menu rollouts are successful and consistent Partner with the Culinary Director to drive recipe development, plating standards, prep systems, and menu innovation Maintain high standards of sanitation, food safety, and kitchen organization Monitor and manage performance factors such as food cost and operational efficiency Uphold professionalism, teamwork, and a productive kitchen culture at all times What Success Looks Like in Your First 90 Days In your first 90 days, you will: Establish consistency in execution, cleanliness, and shift-to-shift standards Stabilize BOH staffing and strengthen the performance and professionalism of the kitchen team Improve and update training, accountability, and communication systems for long-term consistency Begin collaboration with the Culinary Director on menu features, refinements, and structured rollout execution Who We're Looking For The ideal candidate is a strong operator — but more importantly, a true leader. You'll love this role if you… Take pride in being hands-on and setting the pace Get real satisfaction from developing others and building strong teams Are excited by food, culinary creativity, and teaching proper execution Have high personal standards and expect the same from your team Enjoy structure and follow-through (organized, consistent, accountable) Want long-term career growth with an expanding restaurant group Qualifications 5+ years of progressive kitchen leadership experience (high volume preferred) Demonstrated success developing culinary teams and kitchen leadership talent Strong culinary fundamentals and the ability to coach execution at every level Experience with ordering, inventory, sanitation standards, and kitchen systems Confidence leading under pressure — calm, professional, and accountable
Compensation & Benefits Salary:
$87,000 - $97,000 + Bonus We offer a leadership-focused environment and competitive benefits, including: Insurance options (medical/dental/vision) PTO 401(k) Management dining program Strong internal career development and upward mobility Non-Negotiables This role requires a leader who is present, consistent, and holds high standards every day. If you're looking for a role with low accountability or limited hands-on leadership, this will not be the right fit. Ready to Lead at a Higher Level? If you're looking for a role where you can run a kitchen, develop people, help shape a brand, and build a long-term career — we'd love to meet you. Apply today and take the next step in your culinary leadership journey with Del Pez.
Pay:
$85,000.00 - $97,000.00 per year
Benefits:
401(k) Dental insurance Health insurance Paid time off Referral program Vision insurance
