An established, chef-driven Italian steakhouse in Fayetteville is seeking a talented, hands-on Executive Chef to lead its culinary program. This upscale concept features premium meats, fresh pasta, and thoughtfully prepared seasonal dishes in a polished dining environment. The Executive Chef will work closely with ownership to guide menu development, oversee daily kitchen operations, and maintain exceptional standards for food quality and consistency. We are seeking a collaborative leader who enjoys developing people, understands the financial side of the business, and is willing to work alongside the team during service. Executive Chef Responsibilities Lead all day-to-day culinary operations Maintain high standards for food quality, consistency, presentation, and ticket times Develop seasonal menus, specials, and regionally inspired dishes in collaboration with ownership Maintain accurate recipes, plating specifications, portion standards, and production guides Recruit, train, schedule, coach, and develop sous chefs and hourly culinary team members Create a positive, respectful, and accountable kitchen culture Remain visible and hands-on during service, including running expo and working stations when needed Manage food costs, culinary labor, purchasing, inventory, waste, and product yields Build strong vendor relationships while sourcing high-quality ingredients at competitive prices Oversee receiving, storage, labeling, rotation, and inventory procedures Maintain compliance with food-safety, sanitation, and health department requirements Partner with front-of-house leadership to ensure smooth service and an exceptional guest experience Oversee culinary execution for private dining and catering events Complete scheduling, payroll, budgeting, reporting, and other required administrative responsibilities Executive Chef Qualifications Previous experience as an Executive Chef, Chef de Cuisine, Executive Sous Chef, or comparable senior culinary leader Leadership experience in an upscale, chef-driven, steakhouse, or high-volume restaurant Strong knowledge of kitchen operations, menu development, food preparation, and culinary techniques Experience managing food cost, labor, purchasing, inventory, and budgets Proven ability to recruit, train, motivate, and retain culinary talent Technically proficient and comfortable working throughout the kitchen when needed Strong communication, organization, and problem-solving skills Calm, professional, and decisive in a fast-paced environment Collaborative leadership style and ability to work closely with involved ownership Availability to work evenings, weekends, and holidays as business requires Experience with Italian cuisine, handmade pasta, steakhouse operations, wood-fired cooking, or seasonal menu development is highly preferred. What We're Looking For The ideal candidate is a creative but financially disciplined culinary leader who leads from the front. This individual should take pride in developing others, maintaining consistent execution, and creating memorable dining experiences while protecting the financial health of the restaurant. If you are passionate about exceptional food, team development, and leading a distinctive culinary program, we would love to speak with you.