Executive Chef High-Volume Coastal Restaurant

Job Summary To Apply for this Job Click Here Executive Chef Lead the culinary vision for a premier, high-volume waterfront restaurant known for innovative coastal cuisine, sushi, and an elevated guest experience. This is an opportunity for a hands-on Executive Chef to take the reins of a fast-paced, high-profile kitchen within a growing hospitality group that values creativity, standards, and strong leadership.

Benefits and Compensation:

Excellent compensation Opportunity to lead one of the busiest restaurants on the South Coast Professional, established restaurant operation Growth potential within a multi-concept hospitality group Year-round, full-service restaurant environment High-visibility leadership role with operational support Opportunity to shape menu execution, kitchen culture, and culinary standards

Requirements & Qualifications:

Minimum 2 years of experience as a Chef in a similar high-volume restaurant concept Proven leadership experience managing BOH teams in a fast-paced service environment Strong culinary skills with a passion for high-quality food and hospitality Demonstrated ability to drive positive financial results Excellent interpersonal, listening, and communication skills Ability to adapt to changing priorities and manage workload with minimal direction Experience supervising Sous Chefs, Kitchen Managers, and hourly BOH team members Stable background in full-service restaurant operations Must haves Lead daily kitchen execution for a 300-seat, high-volume restaurant generating more than $12M in annual sales Oversee and develop Sous Chefs, Kitchen Managers, and all hourly back-of-house staff Maintain consistency across innovative coastal cuisine and sushi-focused menu execution Drive food quality, plate presentation, ticket flow, and kitchen efficiency during high-volume service Partner with senior operations leadership on labor performance, food cost control, and overall kitchen profitability Set the tone for kitchen culture, accountability, and standards of cleanliness, organization, and professionalism Coach and mentor BOH leaders to build a high-performing culinary team Manage prep, production, ordering, and line execution to support intense seasonal and year-round demand Balance creativity with operational discipline in a polished, high-expectation environment Preferred Background & Skills Experience in upscale casual or polished high-volume dining environments Background with seafood, coastal cuisine, or sushi programs Experience in multi-unit or growth-oriented hospitality groups Strong systems mindset with the ability to improve kitchen processes and team performance Financial acumen related to food cost, labor management, and inventory controls Calm, decisive leadership style with the ability to motivate strong teams under pressure Passion for mentoring culinary talent and building long-term team stability

JOB ID :

174927 #post Samantha McDermott To Apply for this Job Click Here Apply Now Share This Job Share on Email Share on Linkedin Share on Facebook 𝕏 Share on X Share on Email